Emile van der Staak

Chef Emile van der Staak's culinary philosophy, which he terms "botanical gastronomy," represents a radical redefinition of fine dining. At its core, it is a plant-centric ethos that entirely turns its back on meat, demonstrating that a sophisticated, emotionally resonant, and deeply satisfying culinary experience can be achieved exclusively through the plant kingdom. This philosophy is driven by a profound moral ambition to address climate change and unsustainable consumption patterns, viewing the chef's role as instrumental in shaping a better food future, one plate at a time. The foundation of De Nieuwe Winkel's ingredient sourcing is the pioneering Ketelbroek Food Forest, a six-acre biodiverse ecosystem established by botanist Wouter van Eck. Located just eight miles from the restaurant, this living larder supplies over 400 species of edible perennials—from Japanese mountain asparagus to Chinese mahogany and obscure nuts—all cultivated through slow farming methods without pesticides. This direct, intimate collaboration with a self-sustaining, regenerative system allows Van der Staak to build menus around what nature provides, constantly exploring and celebrating "forgotten" and unfamiliar plants. His vision extends to a fully vegan future, tirelessly experimenting to create plant-based alternatives for traditional dairy products like butter and cheese, driven by the belief that progress is about doing what is right for the planet. Van der Staak's overarching vision challenges the very blueprint of traditional agriculture and gastronomy. He advocates for a new culinary model that transcends 18th-century, meat-or-fish-centric recipes, creating new forms and values from botanical ingredients. This involves not just substituting animal products but fundamentally reimagining flavor profiles and textures using local, perennial plants. His dedication to experimentation, sustainability, and educating guests about the story behind their food underscores his commitment to long-term stewardship and inspiring a global shift towards a more conscious and plant-rich way of eating. Chef van der Staak's technical mastery is characterized by an insatiable curiosity and relentless experimentation, aiming to unlock the full gastronomic potential of plants. His approach leverages sophisticated techniques to create complex, layered flavors from botanical ingredients. Fermentation is a cornerstone of his style, employed to transform ingredients like tulip bulbs into miso, chestnuts into dense satay cakes, and notably, gort (barley) or chestnuts into a "no-chocolate" mousse that mimics the depth and richness of cacao using koji (Aspergillus oryzae) cultivation. His kitchen, supported by a dedicated food technologist, delves into unconventional methods such as utilizing SCOBY (symbiotic culture of bacteria and yeast) for unique textures and cultivating specific molds and yeasts to generate unexpected flavors—like citrusy notes without lemons or tropical aromas without imported fruits. This commitment to pushing boundaries extends to preparing ingredients through various methods including roasting, smoking, drying, and barbecuing, all to achieve diverse textures and profound umami. Plating is meticulous and artistic, with dishes designed to evoke emotion and intellectual engagement, elevating the perceived value of botanical ingredients through creativity and precision, as seen in his nukazuke, a Japanese pickling technique presented with 45 carefully cut slices. His legendary signature dishes, showcasing this blend of artistry and technical mastery, include: * **Seaweed & Algae:** A starter featuring a vibrant blue broth derived from Oosterschelde seaweed and Rotterdam algae, delicately flavored and served with fine slices of pickled vegetables and sea-lettuce oil. * **Chestnut Satay:** A vegan interpretation where fermented chestnuts are bound into dense cubes, skewered, and glazed with a rich sauce made from unripe Szechuan berries, Chinese mahogany, Japanese plums, and dark beer, then cooked over a barbecue. * **Forest Floor (No-Chocolate Mousse):** A pioneering vegan dessert, originally a serendipitous discovery, now crafted from roasted, fungus-inoculated (koji) chestnuts or gort, with a tofu base, complemented by intriguing elements like porcini mushrooms preserved in sugar and candied pinecones. This dish is notably credited for contributing to the restaurant's first Michelin star.

Career

• Chef / Creative Force / Figurehead at De Nieuwe Winkel, Nijmegen