Hans Derks

Hans Derks' culinary philosophy is built upon the profound statement, "Simplicity is not simple," reflecting his mastery of omission. He crafts meticulously prepared dishes, stripped of the superfluous, where every element on the plate is essential and nothing can be camouflaged. This approach, initially born from the constraints of a small kitchen, has evolved into a creative force, driving him to achieve maximum flavor with minimal manipulation. His vision eschews the pursuit of "more and bigger" or revolutionary combinations, instead focusing on creating an authentic and comfortable dining experience that resonates with guests as true "Brabantse gezelligheid." At the core of his cuisine is a deep commitment to ingredient sourcing, with vegetables often serving as the starting point for his dishes, complemented by high-quality meat or fish. Derks prioritizes local and sustainable producers, sourcing sourdough bread and beer from the nearby Ravensteinse molen, and exclusively utilizing the finest Dutch meats, such as sustainable and flavorful Dutch Dubbeldoel beef, and native Dutch wild like roe deer, red deer, and wild ducks. He is a proud proponent of Dutch Cuisine, ensuring his menu features dishes adhering to its principles: local seasonal produce, sustainable Dutch animal products, no artificial additives, minimal animal products, and a 'nose-to-tail' and 'no waste' philosophy. His overarching vision is to maintain a small-scale, manageable restaurant where he feels genuinely at home, fostering a unique connection with his guests. Derks' cooking style combines a French culinary foundation with global flavors, striking a delicate balance of carefully selected ingredients. This dedication to honest, fundamental cooking "without fuss," rather than chasing fleeting trends, is the bedrock of his enduring success and the gastronomic enjoyment he consistently delivers. Chef Derks' technical approach is characterized by "minutious preparations" and a profound "mastery of omission." He prioritizes vegetables as the foundation of his dishes, introducing meat or fish later, and creates "playfulness and tension" through diverse preparations of ingredients like pumpkin or celeriac. A crucial element of his technique, instilled by his mentor Hans van Wolde, is the paramount importance of a well-crafted sauce, emphasizing that "There must be flavor in a sauce." His plating is deliberate, ensuring "everything on the plate must be right" with no room for concealment. His most legendary signature dish, which left a lasting impression on Michelin inspectors, is an "earthy-sweet tarte Tatin with red beetroot."

Career

• Chef-Owner at Restaurant Versaen, Ravenstein
• Chefkok at Restaurant La Couronne, City Hotel, Oss
• Chef De Parti at Restaurant Le Marron, Malden
• Chefkok Eigenaar at Restaurant Het Groenewoud / Les Saveurs, Horst
• Apprentice Chef De Parti Patissier at Restaurant Beluga, Maastricht
• Apprentice at Restaurant Onder de Boompjes, Overloon