Culinary CV

2024

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

• Chef in residence @ Het Gemaal in Muiden

• Culinairy columnist Food Inspiration (2021 - now)

• Culinairy columnist We’re Smart World

• Inspector for We’re Smart World Green Guide

• Culinairy consultancy for De Groene Afslag

• Trainer at Mealprep days

• Private chef for companies and individuals

• Jury at International Taste Institute

• Culinary Consultant De Groene Afslag

• Culinary Consultant Rosval `bv

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

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