Culinary CV

2023

  • Pop-ups @ De Groene Afslag Laren (plant based)

  • Emergency chef @ Mangiare (Italian trattoria)

  • Chef in residence @ Change Inc (fine dining plant forward lunches)

  • Consultant sustainable gastronomie @De Groene Afslag

  • Private chef for various high net worth individuals

  • Creator of Food for Change program (sustainable gastronomy for B2B)

  • Inspiration & creative consultancy for major dutch retailer (convenience / salads) - FoodbyDesign

  • Four hands / chef de cuisine for Iolanda Bustos

  • Judge @ Joop Braakhekke Hospitality Awards

  • Short internships (1-2 days) at Parkheuvel (**) and Nazka

  • Culinairy columnist Food Inspiration (2021 - now)

2022

  • Various workshops / cooking sessions at allotments or private homes.

  • Emergency chef @ Mangiare (Italian trattoria)

  • Chef in residence @ Change Inc (fine dining plant forward lunches)

  • Private chef for various high net worth individuals

  • Four hands / chef de cuisine for Iolanda Bustos

  • Volunteer - recipe developer for largest Demeter kitchen garden in NL

  • Internship (3 days) at DaVinci (*) in Maasbracht

Podcast - Met Diana Matroos in ‘De Big Five’ op BNR over mijn carrière switch. Dat het gemakkelijk en moeilijk is. Over ‘morgen is pas morgen’, de oudste leerling op Le Cordon Bleu zijn, uien en de waarde van iets laten pruttelen. Een fijn gesprek.

2021

  • Advanced Culinary Techniques, Le Cordon Bleu Paris

  • Chef at  @Droog en GaleriAAA (holidays/ events)

  • Internship at Iolanda Bustos, Pals Spain

  • Culinairy advisor plant-forward Oma’s Soep

  • Author Trends Food Systems 2035 for Michelin Mobility

  • Jury-member Next Generation Plant-based chefs

  • Private dining chef

  • Essayist for Het Financieele Dagblad

2020

  • Chef and menu engineering GaleriAAA by Mangiare and Mangiare Rotterdam

  • Private dinners and collaborations in NL and Spain

  • Diploma Culinary Arts - Superior Cuisine, Le Cordon Bleu Paris (mention bien)

2019

  • Basic cuisine, Le Cordon Bleu Paris

  • Vegetarian chef, VIP health and nutrition

  • HACCP level 2, London

  • Intermediate cuisine, Le Cordon Bleu London (level 3)

  • Certificate Social Hygiene

1985-1990

  • Chef in several restaurants in Rotterdam. A.o. Happini, Cambrinus en Lucullus

See Linkedin CV for all other activities

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