I’m taking you on a cultural journey around the globe, to the places that have influenced me to be the chef I am today. It’s like taking a mini trip from the comfort of this warehouse, which... Read more
I’m taking you on a cultural journey around the globe, to the places that have influenced me to be the chef I am today. It’s like taking a mini trip from the comfort of this warehouse, which I can proudly call my restaurant, with you as my honored guests.
Next to the iconic flavors of the countries that have a special place in my heart, our kitchen stands for seasonal cooking and the very best, nutrition-rich ingredients that are all from sustainable land.
During this whole process I discovered beautiful farms throughout the country where they grow organic food and produce hand-crafted products. This forms the principle of our kitchen too. I think it’s so important to use locally grown food. The shorter the time between the farm and your table, the lower the footprint and the less likely it is that nutritions will be lost.
Our kitchen can be called Intuitive Cooking, with hints of Italian and Indian flavors.
In Italy I discovered my passion for vegetarian food. I fell for the Italian cuisine because of its simplicity, where it’s all about the quality of the products and about the use of fresh herbs, which add delicious depths of flavor.
Spice-rich India, the country of my roots and where I have traveled to numbers of times. The scent of garam masala instantly brings me back to my family’s kitchen. I so love to mix these spices with other cuisines to create an unexpected marriage of flavor.