Did you find it difficult to let go of Oud Sluis? Was it an emotional experience?

Closing Oud Sluis was emotional but it was a personal decision, for me it was important to stop at the pinnacle of my career. Stars and rankings have become less important in my life, but I am super proud of what I have achieved.

What excites you about food culture right now?

I believe that every food culture is very important. We have to stay close to the essence and stay close to ourselves. Especially in these times.

What are you working on at the moment?

Canelé in a dessert.

Tell us about yourrecent collaboration with Creutz & Partners and Villa Louise at their cooking facility in Germany?

[It was a] great setting, beautiful, interesting people who love good food and art… [an] amazing experience.

Did you take a team with you to cook in Germany?

Yes, when I do an event /catering on location I always have the same team of four chefs with me.

How would youdescribe the guest experience?

The guests followed everything with great interest. I told the guests about the flavours, the visual aspect and the ideas behind the dishes. There was a great interaction between the kitchen and the dining area.

Do you see parallels between your native Netherlands and Germany’s food cultures?

A German guest wants to see and taste the product. That is the same with Dutch guests and perhaps even more so.

How do you create a new menu and what’s the creative process behind this?

The process of creating new dishes comes and goes and you can’t capture it in a process.

How is The Jane doing?

The Jane is doing very well. It is very busy. It has become a very special dining experience where you have an overall experience. Also, Pure C, my other restaurant in Cadzand, is doing very well and [we are] working on a complete renovation of the restaurant and the hotel.

Describe the guest experience at The Jane…

Food, art, design, music and fashion.

Do you have any new projects coming up?

The entire F&B of Het Strandhotel (where Pure C is located) and my new restaurant in the harbour of Cadzand.

What restaurants are currently at the top of your list to dine at?

Babaji in London, Heart in Ibiza and La Grenouillère in France.

For more information on Creutz & Partners orVilla Louise, follow the linkbelow:

creutz-partners.com/en/engagement/villa-louise