Marco Helsloot

Chef Marco Helsloot's culinary philosophy is deeply rooted in a relentless pursuit of excellence and continuous evolution. He views the Michelin star not as a destination, but as a dynamic quality mark that obliges constant striving for improvement, emphasizing that such accolades are the result of a collective team effort. His ultimate aim transcends mere recognition; he is driven by the desire to create unforgettable guest experiences, making diners depart with a profound sense of wonder and satisfaction. His dedication to provenance is a cornerstone of his cuisine, showcasing a profound love for his region. Helsloot meticulously sources ingredients from the immediate vicinity of Merlet, highlighting a commitment to local bounty. This includes fresh fish from the North Sea and IJsselmeer, premium veal from the Beemster region, wild hare from Waterland, and specific produce from Noorderhoeve in Schoorl. He also incorporates Waddengarnalen (Wadden shrimp), lamb and oysters from Texel, and Beemster-varken (pork), ensuring that the flavors on the plate tell a story of their origin. Helsloot's ethos extends to his personal and team development. He invests significantly in his palate and knowledge, regularly dining at two and three-star restaurants both domestically and internationally, not to imitate, but to refine his benchmarks and draw inspiration. He actively encourages his kitchen brigade to follow suit, fostering a culture of continuous learning and growth. This commitment to perpetual advancement, coupled with a clear vision for the future, including ambitions for a second Michelin star or the prestigious SVH Meesterkok title, defines his comprehensive culinary worldview. Chef Marco Helsloot's technical style is a sophisticated fusion of classic French foundational techniques with nuanced Asian influences. This "subtle Asian twist" is not merely superficial but is designed to introduce both 'diepgang en fraîcheur' (depth and freshness) to his dishes, an approach honed during his extensive travels and stages in Asia. His culinary vision prioritizes robust flavors and elegant plating, ensuring that each creation is both technically precise and sensorially captivating. His signature dish is the IJsselmeer eel, a masterful modern interpretation of a traditional Volendam recipe, reflecting his heritage and innovative spirit. Additionally, Helsloot champions a dynamic à-la-carte menu, a "rock and roll" approach that offers guests a range of exquisite choices. Highlighted dishes on this menu, showcasing his preference for high-quality, impactful ingredients, include turbot, sweetbreads (zwezerik), and monkfish on the bone (zeeduivel op de graat), all prepared with impeccable technique and bold flavor profiles.

Career

• Head Chef at Merlet, Schoorl
• Sous-chef at Het Nonnetje, Harderwijk
• Sous-chef at 212, Amsterdam
• Sous-chef at Merlet, Schoorl