Marco van der Wijngaard

Chef Marco van der Wijngaard's culinary philosophy is deeply rooted in authenticity and a profound connection to his agricultural upbringing. Having grown up on a farm, he views his restaurant, De Gieser Wildeman, housed in a restored farmhouse, as a homecoming. His approach is one of respectful evolution, choosing to build upon the esteemed 31-year legacy of the restaurant rather than an abrupt overhaul. He aims to infuse his own distinct 'signature' while honoring the established foundation, believing that "a restaurant with soul, class, and character deserves a future." This vision extends to every detail, from the subtly refreshed interior to the overarching guest experience. Ingredient sourcing lies at the heart of his ethos: a steadfast commitment to Dutch products from local farmers, hunters, fishermen, and growers. He explicitly states, “I love products with a story,” emphasizing meats from nearby hunters and vegetables from local cultivators. This commitment is driven not only by sustainability but also by a logical desire to collaborate with individuals who share his unwavering passion for quality. Each ingredient is selected for its provenance and intrinsic narrative, ensuring that the raw materials themselves contribute to the final dish. Van der Wijngaard's overarching vision for De Gieser Wildeman is to create a total experience that celebrates taste, attentiveness, and genuine enjoyment. He cooks seasonally, transforming the best of what the land offers into dishes characterized by depth and balance. While he maintains the established dual concept of the restaurant – an accessible bistro and a refined fine dining experience – he continuously sharpens this formula. His ambition is to create "refined flavors, locally sourced ingredients from pure craftsmanship," where nature guides the menu and artisanal skill makes all the difference, reflecting his deeply personal style that blends his roots, craft, and ambitions. Chef Van der Wijngaard's technical mastery is underscored by his experience as head chef at Michelin-starred 't Amsterdammertje and his two-time representation of the Netherlands in the prestigious Bocuse d’Or European final. His culinary style is characterized by a sophisticated blend of traditional Dutch products and contemporary international techniques, showcasing a high level of craftsmanship and precision. His approach to flavor and plating emphasizes 'depth and balance' (diepte en balans) and 'refined flavors' (verfijnde smaken). Each course is meticulously crafted to tell 'a story of origin and craft' (een verhaal van herkomst en ambacht), reflecting the unique narrative of its local ingredients. While the text highlights his philosophy and technical prowess, it does not explicitly name any specific legendary signature dishes.

Career

• Chef-Owner at De Gieser Wildeman, Noordeloos
• Chef-kok at MarcoCuisine, N/A
• Keukenchef at 't Amsterdammertje, Loenen aan de Vecht