Bram Stoverink

Chef Bram Stoverink's culinary philosophy is deeply rooted in a down-to-earth yet refined approach, fueled by an undeniable love for his craft. He champions a "pure product kitchen," where simplicity and elegance perfectly align. His overarching motto, "Lekker en puur eten," encapsulates his dedication to creating dishes that are both delicious and unpretentious, believing that food doesn't need to be overly complicated to be truly exceptional. Regarding ingredient sourcing, Chef Stoverink prioritizes the absolute best products available, regardless of their origin. While he appreciates working with local produce when it meets his stringent quality standards, he openly dismisses the notion of exclusively regional ingredients as "a bit of fuss," opting instead for superior ingredients, whether they come from nearby or further afield. This commitment ensures that every component on the plate contributes to a dish's peak flavor and integrity. His culinary vision for Olde Marckt is ambitious yet grounded in tradition. As the torchbearer of a cherished family restaurant, he seeks to elevate it to the "culinary top of the Netherlands," aiming for continued recognition and modernization, potentially even expanding with suites. He masterfully blends innovation with respect for his roots, continuously seeking new inspiration while remaining focused on providing guests with a consistently excellent dining experience. He sees the recent Michelin star as validation of their genuine approach, demonstrating that staying true to oneself can lead to gastronomic excellence. Chef Bram Stoverink's technical mastery is characterized by a "French-oriented cuisine" executed with purity, precision, and an absence of unnecessary frills. His style, honed in several acclaimed top kitchens, emphasizes high-quality products, expertly crafted sauces, and thoughtful garnitures. He skillfully marries tradition with contemporary flair, ensuring that his dishes resonate with both familiar comfort and culinary surprise. He believes that "simplicity and refinement match," delivering flavors that are direct and impactful rather than overtly complex. Among his most celebrated creations and contributions to Olde Marckt's evolving menu are the decadent "Kalfswang met gebakken zwezerik en truffel" (Veal cheek with fried sweetbread and truffle), a testament to his refined comfort cooking, and the "Onze bakbloedworst met gebakken eendenlever en pruim" (Our fried blood sausage with duck liver and plum), a dish he describes as "old-fashioned delicious" and a must-try. He also introduced a sophisticated "Paling met brioche, lavas, ponzu en macadamianootjes" (Eel with brioche, lovage, ponzu, and macadamia nuts), showcasing his ability to elevate classic ingredients. Furthermore, he proudly maintains his father's legendary "Crème brûlée," recognized as the region's best, preserving a beloved culinary legacy within the restaurant's contemporary offerings.

Career

• Chef-kok Mede Eigenaar at Olde Marckt, Aalten
• Keukenchef at Restaurant De Lindenhof, Giethoorn
• Souschef at Restaurant De Lindenhof, Giethoorn
• Chef De Partie at Restaurant De Lindenhof, Giethoorn
• Leerling Kok at Restaurant 't Raedthuys, Duiven
• Leerling Kok at De Echoput, Apeldoorn

Mentored by Matien Kruithof, Hans van 't Raedthuys, Carina van 't Raedthuys.