Mark Gratama

Chef Mark Gratama's culinary philosophy is a sophisticated interplay of respect for tradition and a relentless pursuit of innovation, encapsulated in his daring, elegant, and playful cuisine. He adheres to a strict requirement for balance in his dishes, yet constantly seeks excitement through surprising and well-thought-out flavor combinations. His expansive palate is evident in the intricate composition of each plate, often featuring up to a dozen distinct components, each perfectly prepared and harmoniously paired. A cornerstone of his ethos is an aggressive commitment to seasonality and the meticulous sourcing of daily fresh, exclusive products. Gratama champions local ingredients, procuring them within a sixty-kilometer radius of Haarlem, reflecting a deep connection to his regional larder. While being a self-taught chef, his formative experiences training at the three-star De Librije under Jonnie Boer and at Le Bristol in Paris have profoundly shaped his technique, imbuing his work with a French-classical foundation that is both disciplined and refined. Ultimately, Gratama's vision is to push culinary boundaries, constantly evolving his craft. He draws profound inspiration from the rich French gastronomic heritage, which he respects deeply, while simultaneously integrating challenging techniques from modern, international cooking and frequently weaving in Asian influences for depth and 'punch.' This synthesis allows him to create dishes that are not merely delicious but are intellectual and sensory masterpieces, reflecting hard work, discipline, and pure greatness. Chef Mark Gratama's signature approach is characterized by a precise and imaginative technical style that blends French-classical techniques with a modern, international sensibility. His plating is elegant and uniform, presenting each dish as a "creative masterpiece" where a "delightful variety of textures" is paramount. Flavor combinations are meticulously thought out, aiming for daring and exciting outcomes, such as the unexpected integration of seaweed into a blueberry-based dessert or a zesty verjus sorbet. He demonstrates exceptional skill in uniting disparate flavors, exemplified by his perfectly balanced dish of seared langoustine and hearty beef sausage. A key element of his flavor profile is the finishing touch of exquisite sauces or broths, frequently drawing on Asian influences, which provide an "extra punch" and complexity. Gratama's dedication to his craft is visible in the open kitchen, where his passion and attention ensure that every component, prepared separately, contributes to a perfectly executed whole. His most legendary signature dishes and elements found on his aggressively seasonal tasting menus include wild garlic oil over raw North Sea halibut, smoked eel with beetroot and horseradish (from the nearby Zaanstreek smokehouse), veal sweetbreads with morels sourced from Dutch woodlands, and a distinctive pre-dessert of buttermilk with sorrel and dill-oil.

Career

• Trainee Chef at De Librije, Zwolle
• Trainee Chef at Le Bristol, Paris
• Chef-Owner at Restaurant ML, Haarlem

Mentored by Jonnie Boer.