Joey Stinissen

Chef Joey Stinissen's culinary philosophy is an artful blend of exacting standards and genuine accessibility, aiming to offer the pinnacle of gastronomy in a welcoming, unpretentious environment. He insists on 'echtheid' – authenticity – over mere theatrics, cultivating a serene atmosphere where every guest feels cherished and at ease, regardless of their menu choice or budget. This ethos is deeply personal, subtly incorporating his Indonesian heritage into dishes that narrate a unique story, transforming dining into a deeply felt, rather than simply observed, experience. His commitment to excellence extends to the ethical sourcing of ingredients. Chef Stinissen meticulously selects meat from the Netherlands or Germany, consciously eschewing South American imports, and procures fish exclusively from the North Sea. A principled stand against serving young animals further underscores his dedication to sustainable and responsible culinary practices. This rigorous, localized sourcing ensures that only the freshest, most conscientiously chosen produce forms the foundation of Zenith's refined, natural cuisine. Underpinning Zenith’s success is Chef Stinissen’s vision for organic, self-sustaining growth. He and his wife, Jody, continually reinvest in their establishment, prioritizing genuine guest satisfaction and the health of their enterprise above external accolades. This collaborative spirit defines the kitchen, where a loyal and highly capable team operates with mutual respect. Chef Stinissen fosters an environment where continuous improvement is driven by a collective passion for the craft, asserting that culinary triumphs are a shared achievement, not an individual ego trip. Chef Stinissen's technical approach is a masterful fusion of classical French culinary principles with the nuanced influences of Indonesian techniques. His kitchen operates with disciplined precision, favoring measured, incremental adjustments to individual dishes rather than sweeping menu overhauls. This meticulousness ensures consistent, elevated quality and maintains a focused, high-performing team. He leads with a direct yet fair demeanor, instilling a deep understanding of culinary rationale and demanding unwavering standards from his brigade. Artistically, his creations are characterized by 'fresh, natural dishes' imbued with a subtle yet distinctive 'vleugje Azië,' harmoniously reflecting his Indonesian roots. He expertly balances understated elegance with 'uitgesproken smaken,' crafting a compelling narrative on each plate. While demonstrating a profound appreciation for cooking with vegetables, he particularly shines in his treatment of shellfish and poultry, which feature prominently in his compositions. Among Zenith's most revered signature dishes are an amuse-bouche designed to evoke authentic Gado Gado flavors – a creation so emblematic, it instantly conveys the restaurant's identity and draws guests back time and again. Another iconic offering is the theatrical Magnum of foie gras and vanilla, ceremoniously served from Zenith's custom ice cream cart. The enduring presence of his delicate steamed bun with eel, a cornerstone of the menu since opening day, further exemplifies his capacity for crafting memorable yet accessible culinary experiences.

Career

• Leerlingkok at Hotel de Wiemsel
• Leerling kok at Librije’s Zusje, Zwolle
• Chef de partie at Restaurant De Zwethheul, Schipluiden
• Chef de partie at Restaurant Joelia, Rotterdam
• Chef de partie at Pure C, Cadzand
• Keukenchef at De Swarte Ruijter, Holten
• Chef Eigenaar / Patron Cuisinier at Restaurant Zenith, Apeldoorn