Taking care of each and every guest; Richard Meijer believes in this traditional approach. In his opinion people should rather visit restaurant of Mevrouw Meijer for its atmosphere and the people than for checking the chef’s movements and tasting the food with a critical eye.
Two different characters can complement each other in the kitchen. The same applies to Pepijn Schmeink and Remco van Erp. The owners of Dertien met accidentally and it instantly let to a good friendship and a business.
Robbert van Gammeren had to suddenly switch and jump from his manager work into the kitchen and this move changed his whole life. In his own restaurant now he changes his menu as often as he likes or whenever he gets inspired by something new.
What silence really means for a chef? Relaxation, peacefulness, or something is wrong in the kitchen? Marcel van Zomeren surrounds himself with youngsters in the kitchen. He is not just mentoring but also learns a lot from them.
Remco Van de Lagemaat was wondering what is missing the most from Rotterdam; a bit of Paris. With his wife they spent a weekend in the french capital and observed all the details; tastes, the atmosphere, experiences. That's how they opened Bistrot du Bac.
Being 27, Jim de Jong is starting to grow out of being a kid. He is managing his own restaurant for six years now. Jim personally supervises the kitchen, thinking out new dishes and with his hard work he placed himself up on the gastro map of Rotterdam.
Marnix is Marnix. That's all I heard of the crazy chef from Rotterdam before and this impression didn't change a bit later when I got to know him. He is a main character in Rotterdam's gastro life. He studied business management but dared to change to what he really loves.
Hiroaki Yamamoto or Yama as everyone calls him started cooking in a DYO way with his brothers and now he manages his own restaurant in Rotterdam. He said the most unusual thing was for him that while Japanese can nod and say yes to everything, dutch will tell their opinion; of course even about his food too.
"Best job I've ever had." Said Marco Somer the Chef of De Harmonie while actually he has always been working in kitchens. He started cooking when he was 14 thanks for the adoration of his grandma and now he is the main chef in a restaurant in Rotterdam.
