Lars Scharp

Chef Lars Scharp's core ethos is encapsulated in "Fine food art," where everything revolves around "taste, experience, and dedication to excellence." He strives for "a harmonious composition of flavor, aroma, and presentation," meticulously balancing "detailed, diverse taste impressions" into a beautiful harmony. His unwavering drive for perfection pushes him to constantly seek improvement, believing that "The perfection of what you do today can be even more perfect the next day." Sustainability and a deep respect for nature are central to his ingredient sourcing. Since 2023, a 400 m² rooftop city garden directly across from the restaurant serves as a "sustainable source of inspiration and ingredients." The bountiful harvest from this garden is fundamental to the seasonal "Green Menu," which celebrates plant-based refinement. All ingredients are "meticulously sourced," ensuring "purity, freshness, and a strong connection to nature" in every dish. His overarching vision is to establish Lars Amsterdam as an "iconic fine dining destination" renowned for its "refined flavors and outstanding hospitality." He aims to offer "a full gastronomic journey for the true connoisseur," creating a personal and ambitious space that feels like "a living room, but with the level of fine dining." Ultimately, his goal is for guests to embark on an unforgettable "gastronomic journey to remember," inspiring them to return and share their experience. Chef Scharp's technical mastery is defined by a sophisticated fusion: a "classic French basis" artfully "blended with elegant Asian influences." These Asian elements—including ponzu, wasabi, sesame, kalamansi, and curry—are not decorative accents but integral, "structural parts of the dishes," integrated with serious intent. His profound understanding of French tradition empowers him to impart a "creative kick in the ass" to dishes, expertly combining "deep sauces and exotic techniques" to craft "modern gems." Every dish is envisioned as a "visual work of art," meticulously crafted with "meticulously sourced ingredients" to yield "refined flavors." He prioritizes "a harmonious composition of flavor, aroma, and presentation," ensuring "detailed, diverse taste impressions" that achieve exquisite harmony. The dining experience is elevated further by a "carefully curated wine list," spanning approachable selections to rare vintages, each thoughtfully chosen to perfectly complement the menus. Lars Amsterdam features three distinct menus: the "Green Menu," entirely plant-based and inspired by the rooftop garden; the "Experience Menu" (five or six courses), an introduction to his style with dishes like Kingfish with kalamansi, peanut and celery, North Sea Crab with white asparagus, rhubarb and vanilla almond, and Lamb with wild garlic, morels and lemon. The pinnacle is the "Exclusive Menu" (eight courses), offering elaborate creations such as Oysters with ponzu, Lobster with peanut, cilantro and curry, Caviar, smoked eel and crème fraîche, and a finale of Wagyu A5, wasabi and ponzu. A notable signature dish, blending classicism with a contemporary twist, is his duck, cherry, and chocolate combination, where intense meat and dark chocolate are balanced by a subtly sweet, fresh-sour cherry cream and bonbon, perfected with a refined jus and pistachio-rolled duck liver cream.

Career

• Cook at Paul Fagel, Naarden
• Chef at Amstel Hotel, Amsterdam
• Chef at Paul Fagel, Naarden
• Chef at Aan de Poel, Amstelveen
• Chef-Owner at Lars Amsterdam, Amsterdam

Mentored by Paul Fagel, Robert Kranenborg, Herman den Blijker.