Hans Kinkartz

Chef Hans Kinkartz's culinary philosophy is deeply rooted in a classical foundation, from which he has masterfully evolved a distinctive modern French cuisine. His journey began with traditional training, but a transformative experience in a Michelin-starred restaurant ignited an autodidactic drive to acquire and refine new techniques. He champions a clear, elegant presentation guided by his mottos: 'More is less' and 'What you see is what you get,' signifying a commitment to essential flavors and transparent artistry. His overarching vision integrates exceptional ingredient quality with a global perspective. Kinkartz meticulously sources from premier suppliers like Guido Luessen of DL Food, who provides a curated selection of 'delicacies from Japan, as well as nuts, truffles, foie gras and special types of ham.' He possesses a particular fondness for citrus, utilizing 'lemon and lime' to impart a vibrant, fresh dimension to many dishes. A proponent of the 'fusion' trend, he actively incorporates 'influences from all corners of the world,' continually seeking to create 'exciting and surprising' flavor experiences for his guests. Beyond the plate, Kinkartz's ethos extends to a profound appreciation for guest interaction, valuing direct feedback above all. This personal connection underscores the experience at Restaurant Atelier, which he co-founded with his partner, sommelier Ellen Kinkartz, and where their acclaimed contemporary French cuisine continues to flourish. Chef Kinkartz’s signature approach is characterized by a refined technical style, fusing classical foundations with contemporary innovation. His culinary philosophy, guided by the principles of 'More is less' and 'What you see is what you get,' dictates a meticulous focus on essential flavors and an authentic, uncluttered presentation. His technical mastery, much of it self-taught, ensures precision and elegance in every dish. In terms of flavor and plating, Kinkartz is renowned for imparting a 'fresh touch,' frequently achieved through the discerning application of lime juice or grated lemon peel. He skillfully integrates a diverse array of global ingredients, including 'delicacies from Japan,' to introduce complex and unexpected elements, pushing the boundaries of traditional French cuisine through a 'fusion' sensibility. His goal is to consistently surprise and delight diners with novel and harmonious flavor combinations. His most legendary signature dishes include the exquisite 'Tarbot met smeltende ganzenlever en gefermenteerde porcini paddestoelensaus' (Turbot with melting foie gras and fermented porcini mushroom sauce). A detailed rendition, 'Gebakken tarbot met smeltende ganzenlever, zalf van knolselderij, verse morilles en een saus van gedroogde morilles,' further exemplifies his artistry, showcasing perfectly seared turbot, rich foie gras, earthy morilles, and a delicate celeriac purée.

Career

• Chef-Owner at Restaurant Atelier, Gulpen
• Chef-kok at Hotel Restaurant Bellevue