Richard van Oostenbrugge started his career in Gstaad, Switzerland where he worked alongside several top chefs developing culinary techniques on the most highest level. Praised for his mastery of the French cooking techniques, Richard van Oostenbrugge started his career at the five star luxury hotel De L’Europe in Amsterdam as Executive Chef overlooking several restaurants and bars: two starred Michelin Bord’Eau Restaurant Gastronomique, the classical French cuisine with a modern twist Hoofdstad Brasserie, the Summer hotspot Hèt Terras, the iconic Freddy’s Bar named after Alfred ‘Freddy’ Heineken and the lobby the Promenade. In 2014, he received the award of Best Chef of the Year by Gault&Millau and collaborated with several international culinary chefs programs like World Business Class Chef on the direct flights of KLM to New York in 2014 and the European guest chef’s program of Hangar-7 in Salzburg 2015.

Bord’Eau Restaurant Gastronomique is an exceptional two Michelin star awarded fine dining restaurant with a unique décor and sparkling views in the historic centre of Amsterdam. Bord’Eau showcases the core flavours of every ingredient by using the best products and composes true, pure and natural tastes. With over 850 wine labels Bord’Eau is honoured by Wine Spectator 2016 for having one of the most outstanding restaurant wine lists in the world.

The Private Dining Room is available for an exclusive lunch or dinner option where you will be surrounded by the unique ‘Walls of Wine’. The classic simplicity of the décor, attentive service and symphonies of flavours creates a superb culinary celebration.

  • 2 Michelin Stars
  • Gault Millau Chef of the Year 2014
  • 19 Gault & Millau points 2017
  • Best Fromager of the Year award 2017

FOUR Questions with Richard

Describe your culinary philosophy in 5 words:

Showcasing core flavours

What is your aim?

My aim is to give our guest moments of suprises, a fun and absolute culinary pleasure with the best personalized service. Being a chef you want to have your guests enjoying the food you prepare, make them part of your passion and give them a true gastronomic experience they will never forget.

What is your greatest inspiration?

The products are the biggest inspiration. Once you start working with the products the inspiration comes right away.

What three things would you take to a desert island?

Factor 50 and a bottle of Krug

Bord’Eau Restaurant

Bord’Eau Restaurant Gastronomique
Nieuwe Doelenstraat 2 – 14

1012 CP Amsterdam, The Netherlands

T: +31 (0)20 531 17 05