Erik van Loo

Parkheuvel sits in a beautiful park above the Maas river with sweeping views of Rotterdam's skyline and harbor. Van Loo's cooking is classically French in foundation — sauces, technique, butter — but deeply Dutch in sourcing: Zeeland oysters, North Sea sole, Dutch veal. The combination has made Parkheuvel the benchmark of Rotterdam fine dining for 25 years.

Erik van Loo, born March 12, 1964, in Heerlen (South Limburg), grew up as a butcher's son in Mechelen, developing a lifelong respect for meat quality. He trained in hospitality before rising to become the Executive Chef of Parkheuvel, Rotterdam's most established fine-dining institution with 2 Michelin stars.

Heerlen / Mechelen, South Limburg, Netherlands — butcher's son; trained in Dutch hospitality and classical cuisine

Career

• Chef at Dutch and European fine-dining restaurants, Netherlands and Europe (1985–1998)
• Executive Chef at Parkheuvel, Rotterdam, Netherlands (1998–present)

Mentored by Classical European fine-dining tradition; father's butchery background.