I'm a passionate and detail-oriented chef, recently graduated from culinary school and currently working as Chef de Partie at Gallery 61 in The Hague. I bring creativity, discipline, and a love for seasonal, locally inspired cuisine to every plate I prepare.
My cooking is all about balance: tradition meets creativity, and memories meet modern technique—with a dash of cheeky flair on top.
My work (so far)
Every dish I create is a little story—some borrowed from the classics, others straight from my childhood kitchen where spices weren’t measured, just felt.
Charred Octopus with Squid Ink & Roasted Fennel
Tender octopus on the grill, paired with velvety squid ink, sweet roasted onion, and bursts of caper-lemon brightness for a dish that’s bold yet beautifully balanced.
Roasted Duck Breast with Red Wine Glaze
Succulent duck breast with crispy skin, served over earthy mushrooms and caramelized shallots, finished with a silky red wine glaze and a golden Hasselback potato.
Buttery, caramelized apples atop golden pastry, served warm and glistening. A timeless French dessert with rustic charm and irresistible sweetness.
Classic Tarte Tatin
