Professional Summary
Having previously worked as a chef at top-listed restaurants in the
Netherlands, including Bord’Eau** at Hotel L’Europe (Michelin star) and
Restaurant 212** (Michelin stars) in Amsterdam, where we focused on
international French and high-end Mediterranean cuisine, I strive to produce
excellently executed dishes from start to finish, layered with sophistication
and complex, exceptional flavors. I have been classically trained, allowing
me to cater to a wide variety of palates, and I particularly enjoy working with
Asian flavors executed in a French style.
I am a go-getter who thrives in a positive atmosphere, extremely organized,
hardworking, and motivated, with the ability to work well in a team while
taking initiative when needed. I am constantly driven to achieve excellence,
which inspires me to develop new ideas and innovative dishes.
My experience extends beyond fine dining restaurants to luxury villas, ski
chalets, yachts, and UHNW households, where I have managed and
implemented high-end dining experiences for guests with discerning
palates. I am also comfortable supporting front-of-house operations and
household logistics when required, effectively combining culinary expertise
with Private Chef / Majordomo skills.
I am currently working as a culinary consultant and Private Head Chef, with
my most recent project as Kitchen Chef at Fine Fleur* by Jacob Jan Boerma
in Antwerp, collaborating directly with the owner. Presently, I am employed
with the Saudi Arabian Royal Family until February 2026 (temporary
placement), and I aim to deliver exceptional, personalized dining
experiences for private villas, luxury yachts, and exclusive households in
Europe, while seamlessly integrating into broader household operations.
Objective
A highly skilled chef with extensive experience in fine dining restaurants,
luxury villas, and ski chalets. Expertise in menu creation, kitchen
management, with a focus on maintaining the highest standards of hygiene
and safety. I am eager to bring my expertise to deliver unique and
exceptional dining experiences, tailored to the needs of each client.
Professional Experience
Private Head Chef | Freelance | Ongoing
Currently employed until February 2026 by the Saudi Arabian Royal
Family (temporary placement).
Design and execute fine dining menus, nutrition-focused meals, and
seasonal dishes.
Manage full kitchen operations, including ordering, stock control,
supplier relations, and hygiene standards.
Provide additional PA / Majordomo support when required.
Understand and support UHNW household systems and logistics.
Assist with front-of-house operations, event planning, and table
service.
Head Chef on a Private Yacht (Mediterranean Sea) | Summer Season 2025
High-end private villas and luxury ski chalets.
Exclusive menu design for UHNW clients
Luxury hospitality and event coordination
Michelin-Starred Restaurant Experience
Fine Fleur* by Jacob Jan Boerma, Antwerp, Belgium (Michelin Star)
2021-2022
Restaurant 212**
, Amsterdam (Michelin Stars) | 2018-2020
Bord'Eau** at Hotel L'Europe, Amsterdam (Michelin Stars) | 2011-2017
Landgoed Duin & Kruiberg, Santpoort (Michelin Star) | 2010-2011
Early Career Experience
Radisson Blu Amsterdam Airport | 2009-2010
Centre/Sogno, Amsterdam | 2008-2009
Restaurant De Deugniet, Hilversum | 2006-2008
Restaurant Hilko, Hilversum | 2005-2006
