Edwin Soumang

Chef Edwin Soumang's culinary philosophy is deeply rooted in sustainability, locality, dedication, respect, and balance. His core ethos revolves around "New Dutch Cuisine," prioritizing local ingredients and drawing immense inspiration from Restaurant ONE's expansive 1000m² organic kitchen garden. This garden is not merely a source of produce but the driving force behind his seasonal, ever-evolving menu, dictating what ends up on the plate. The commitment to sustainability permeates every aspect of ONE, from ingredient sourcing—using local suppliers first, working organically in their own garden, and even incorporating neighbors' surplus fruit—to a rigorous zero-waste concept. This mindful approach extends to harvesting and cooking, ensuring minimal waste and maximizing the potential of each ingredient. The restaurant's aesthetic, featuring natural materials and a "Vertical Garden" by Claudy Jongstra, tangibly reflects this philosophy, earning ONE a Michelin Green Star. Soumang also emphasizes a balance in life, evident in the restaurant's four-day work week, which contributes to the well-being of his team, aligning with his holistic view of sustainability. Quality, not quantity, is a guiding principle, seen in his personal routines like sourdough bread making and choice of coffee, and his willingness to explore even by-products like coffee bean skins for flavor. Chef Edwin Soumang's signature approach is a dynamic fusion of classical French rigor, Italian passion, and innovative Dutch creativity, all anchored by a profound respect for seasonal, local produce. His cuisine is characterized by its lightness and creativity, with the 1000m² organic garden at Restaurant ONE acting as the primary muse, dictating the menu's progression. He champions "New Dutch Cuisine," prioritizing fresh, homegrown vegetables and fruits, ensuring that produce always comes first on the plate. Technically, Soumang is known for an evolving set menu, which changes weekly with new amuse-bouches, confections, or dishes, reflecting the garden's bounty and his ongoing culinary explorations. He demonstrates mastery in flavor extraction and waste reduction, exemplified by his innovative use of coffee—not just in desserts like coffee soufflé or tiramisu-filled profiteroles, but also in savory applications. He suggests soaking coffee beans in jus for hearty winter dishes like venison with cocoa-enriched jus, or combining coffee's earthy notes with ingredients like celeriac or Jerusalem artichoke. His commitment to quality extends to making his own chocolate, inspired by his father's profession. A notable signature dish mentioned is the "Jordanian Beef Tenderloin, Hummus, Dukkah, Local Vegetables, and Homemade Gravy." His elaborate chocolate dessert, featuring pure chocolate cake, vanilla cream, mint sorbet, white chocolate mousse, pure chocolate sorbet, and warm pure chocolate mousse, further showcases his technical artistry in plating and textural contrasts.