Kenny Friederichs

Chef Kenny Friederichs' culinary philosophy, encapsulated by his vision 'Where the earth meets the sea,' represents an 'evolution, not a revolution' in Restaurant Latour's esteemed kitchen. He champions a distinctly light cuisine, consciously moving away from heavy sauces and excessive dairy, ensuring every element on the plate remains recognizable and pure in flavor. This approach is deeply rooted in the restaurant's stunning seaside location, with nine out of ten dishes incorporating a 'zilte toets'—a saline touch—that elegantly connects the land with the ocean. A central tenet of Friederichs' ethos is product purity, a principle refined through his mentorship with Robert Kranenborg. He meticulously sources ingredients, prioritizing local and regional suppliers to align with the Grand Hotel Huis ter Duin's commitment to sustainability and a low CO2 footprint. His kitchen showcases the inherent quality of ingredients from both realms: from Oosterscheldewater and various seaweeds like dulce, codium, and kombu, to land-based treasures such as Opperdoezer Ronde potatoes, Dutch wasabi, and specific seasonal vegetables. His collaboration with suppliers like Rungis, renowned for their quality and extensive range, especially in sea vegetables, further underscores this dedication. Friederichs' vision extends to creating profound depth, particularly in his vegetable-focused menus, asserting that 'in een groentemenu moet je veel meer diepgang creëren dan wanneer je vlees of vis gebruikt. Met groente moet je meer je best doen.' This commitment to elevating vegetables, combined with his unique intertwining of terrestrial and marine elements, defines a sophisticated and vibrant culinary narrative. Chef Friederichs' signature approach is defined by a refined technical mastery that prioritizes lightness, purity, and a compelling interplay between terrestrial and marine elements. His kitchen eschews heavy sauces and excessive dairy, focusing instead on extracting and celebrating the unadulterated essence of each ingredient. A key technique involves showcasing a single product through multiple preparations, as exemplified by his meticulous work with various types of tomatoes, each receiving a tailored cooking method or marinade to highlight its unique ripeness and flavor profile. He deftly weaves a 'zilte toets'—a distinctive saline note—into nearly every dish, reflecting Latour's coastal setting and adding layers of complexity. Plating under Friederichs is both artful and intentional, with visual appeal playing a crucial role in enhancing the dining experience while ensuring that all components remain recognizable. He masterfully creates flavor tension through contrasting elements, such as the earthy depth of snails against the briny elegance of oysters, or the sweetness of strawberries offset by the oceanic tang of plankton and the sharp kick of sweetened green olives. Among his most legendary signature dishes are: * The **'Ziltigheid' dish**, a profound exploration of salinity featuring Opperdoezer Ronde potatoes cooked in filtered Oosterscheldewater, harmonized with a symphony of seaweeds (dulce, codium, kombu), a delicate plankton cream, and a robust jus of smoked kelp, all crowned with algae-fed Perle Imperial caviar. * A compelling **Land-and-Sea Combination** of slow-cooked Dutch snails, succulent Dutch shrimp, and impeccably poached Yerseke oysters, celebrated for its exquisite balance of opposing flavors. * The innovative **Vegetable Hedgehog**, an intricately crafted mousse of lightly roasted chickpeas adorned with eight meticulously prepared seasonal vegetables, creating a visually striking and texturally rich vegetarian offering. * His intricate **Artichoke main course**, where a whole Poivrade artichoke is cooked, meticulously cleaned, and then à la minute fried, artfully re-formed with a red meat radish flower, and served with braised turnips, pickled wild garlic buds, garlic stems, and chanterelles. * For dessert, the inventive combination of **Lambada strawberries with plankton**, subtly sweetened dried green olives, and the refreshing purity of house-made spruce top ice cream.

Career

• Chef de cuisine at Latour, Noordwijk aan Zee
• Sous Chef at Latour, Noordwijk aan Zee
• Chef Tournant at Latour, Noordwijk aan Zee
• Chef de Partie at Latour, Noordwijk aan Zee

Mentored by Robert Kranenborg.