André Gerrits

Chef André Gerrits operates with an "all or nothing" dedication, a philosophy that propelled him from apprentice to a Michelin-starred owner. His ethos is deeply rooted in craftsmanship, discipline, and an unyielding love for his profession, demanding respect in every facet of the culinary world—from the kitchen to suppliers and guests. He believes in an unpolished, honest style, where purity in taste and character is paramount, eschewing pretense for genuine impact. His culinary inspiration is drawn from a deeply personal well—memories, emotions, and the natural rhythm of the seasons. Ingredients are sourced with meticulous care, giving a leading role to vegetables from his own garden and championing the finest Dutch produce. This commitment extends to a philosophy of utilizing the entire product, minimizing waste while maximizing flavor and depth. Gerrits' overarching vision extends beyond mere cooking; he aims to create a "complete experience" at 't Amsterdammertje, where every dish tells a story, delivered with feeling and without unnecessary detours. His ultimate dedication is to "touching people," ensuring that every guest leaves with a smile and a lasting memory, reflecting his unwavering commitment to professional excellence and a profound connection with his diners. Chef André Gerrits' technical mastery is characterized by a creative, boundless approach, combining panache with playful yet professional execution. His cuisine embodies a delicate balance between classic techniques and quirky innovations, focusing on robust, strong flavors that leave a lasting impression. He views each plate as a storytelling canvas, crafting international creations with a distinct narrative. His plating often features vibrant elements, incorporating unexpected twists like finishing a foamy oyster beurre blanc with sereh lemongrass or enhancing a pumpkin gravy with kimchi-made vegetables. While adept at classic recipes such as sea bass in a salt crust, a notable signature approach is his diverse preparations of lamb, inspired by the rich traditions of the Arab kitchen, underscoring his philosophy of utilizing the entire product.