Jilt Cazemier

Chef Jilt Cazemier's culinary philosophy is deeply rooted in his journey as a self-made chef, having started in the restaurant business without formal culinary training. His core ethos centers on the 'end result' – an unwavering commitment to deliciousness and quality, regardless of the precise method. He famously states, "A young leek, cooked, but also ensuring it is crispy. How you do that, I don't care. As long as it delivers the desired result." This pragmatic approach encourages experimentation and an openness to unexpected beauty in the kitchen, believing that "if you don't try anything, you get nothing." His vision is also shaped by a desire to demystify the profession, advising, "make the job of chef not more complicated than necessary." Cazemier emphasizes a direct, hands-on approach to ingredient sourcing, personally driving to acquire products needed for two days, ensuring freshness and minimizing waste. Hospitality, craftsmanship, and pleasure are paramount at De Vlindertuin, fostered by a close collaboration with his wife Froukje and a strong team spirit. He views a relaxed dining atmosphere as essential, eschewing what he calls "eating and drinking lessons" in favor of pure enjoyment and taste. Furthermore, Cazemier's humility and grounded perspective are evident in his approach to accolades like the Michelin star, which he sees as a valued appreciation for the team's collective effort rather than a source of personal pressure. This dedication to his team and the overall guest experience, combined with a pragmatic, quality-driven mindset, defines his unique and enduring culinary philosophy. Chef Jilt Cazemier's technical style is built on a fundamental understanding of classic French cooking, though it has evolved significantly over his career. Initially learning 26 basic techniques from a handbook, his focus has always been on achieving the perfect 'end result' and ensuring the food is simply "lekker" (delicious), rather than adhering strictly to traditional recipes. His cuisine is best described as modern French with a distinct, personal twist. His approach to plating underwent a pivotal transformation when he abandoned the traditional serving of side dishes, opting instead to present the "complete dish on one plate." This shift, initially for efficiency during a special event, became a hallmark of his refined presentation, aiming for visual harmony and focused flavor. While no specific named dishes are highlighted as 'legendary,' his unique "cheese board" experience stands out as a signature offering. Instead of a large, individual portion or a selection from a trolley, guests receive ten small, distinct pieces of cheese. This innovative method is designed to encourage exploration, making it "easier to taste" and allowing guests to discover new preferences without committing to a large portion they might not enjoy. De Vlindertuin operates on a fixed menu basis, typically offering five or seven courses, ensuring efficiency, minimal waste, and a consistently sharp culinary experience.

Career

• Patron-Cuisinier at De Vlindertuin, Zuidlaren