Dick Middelweerd

Chef Dick Middelweerd's culinary philosophy is deeply rooted in "comfort, perfection, family, and warmth," principles he explicitly identifies as his guiding ethos. This foundation is enriched by the Fagel family's concept of "nonchalante perfectie"—a refined, meticulous approach to cuisine delivered with an approachable, relaxed grace. He believes in fostering a happy and supportive environment for his team, understanding that their well-being directly translates into an enhanced dining experience for guests. His greatest inspiration is unequivocally "the seasons of nature," which dictates the ever-evolving character and freshness of his menus. Middelweerd's commitment to ingredient sourcing is paramount. He collaborates with "fantastic suppliers who understand our needs" and prioritizes "local produce as well as local artisanal suppliers." A distinctive personal touch comes from his own "produce garden" at De Treeswijkhoeve, where he meticulously cultivates herbs, flowers, vegetables, and fruits such as grapes, plums, and raspberries. This direct connection to the land underscores a profound dedication to freshness, quality, and a genuine farm-to-table philosophy. His overarching vision for De Treeswijkhoeve is to continuously elevate the dining experience through "imaginative and ever-surprising flavour combinations that are still rooted in tradition." He embarks on a "quest to master the moreish umami flavour," crafting dishes that are rich and "spotlight varying depths of tastes and textures." This pursuit of culinary excellence is marked by an unwavering ambition to achieve and maintain the highest standards, including the pursuit of a third Michelin star, viewing the restaurant's journey as a collaborative "team sport" of continuous improvement. Chef Middelweerd’s technical mastery is defined by a sophisticated blend of "contemporary French" techniques infused with distinct "Asian influences." His foundational training encompassed the "Provençaalse keuken" (Provençal cuisine) and classical French styles, later honed at establishments like Hotel Okura where the discipline of Japanese chefs profoundly shaped his precision. Under Gerard Fagel, he refined his approach to "verfijning, het perfectioneren van gerechten, het op smaak brengen, de finesses opzoeken" (refinement, perfecting dishes, seasoning, seeking out finesses), demonstrating a meticulous attention to detail in every aspect of preparation. His approach to flavor and plating prioritizes creating "imaginative and ever-surprising flavour combinations" that, while innovative, remain "rooted in tradition." A central tenet is his "quest to master the moreish umami flavour," ensuring dishes are inherently rich and possess a complexity that "spotlight varying depths of tastes and textures." He adeptly fuses "local and global influences" to construct a well-rounded menu, where each dish offers a harmonious and nuanced palate experience. The text does not explicitly name any specific legendary signature dishes.

Career

• Chef & Restaurateur at De Treeswijkhoeve, Waalre