Martin Kruithof

Chef Martin Kruithof, recognized as "Ambachtsman van het Jaar" by Gault&Millau, embodies a culinary philosophy rooted in profound respect for the product. His ethos is characterized by modesty, consciousness, and an unwavering passion, constantly striving for excellence, prioritizing guest satisfaction above all. He defines his approach as a "productkeuken," where the inherent qualities of the finest ingredients are celebrated rather than masked by overly complex techniques. This dedication is evident in his rigorous ingredient sourcing: approximately a decade ago, he established an expansive kitchen garden, fostering a biodiverse "biotoop" that supplies De Lindenhof with a wealth of fresh vegetables, fruits, and herbs, including honey from their own bees. For other needs, he partners exclusively with top-tier suppliers, ensuring everything is seasonal and never frozen. His overarching vision extends beyond the plate, aiming to create a comprehensive "total experience" at De Lindenhof. He envisions a visit as a homely, unpretentious, and welcoming escape, where guests can find tranquility, explore the picturesque Giethoorn surroundings by boat or bike, and depart feeling rejuvenated. This holistic commitment permeates his business strategy, emphasizing continuous investment in the restaurant's infrastructure, staff development, and his personal growth. For Kruithof, continuity and unwavering quality are the cornerstones of his enduring success, nurturing a loyal clientele through consistent culinary standards and recognizable dishes. Chef Kruithof's technical mastery is characterized by a philosophy of minimal intervention, allowing the exceptional quality of his ingredients to be the star. He shies away from overly complicated techniques, instead focusing on meticulous execution that highlights pure flavors. His approach to plating is deliberately "quiet" and elegant, ensuring the aesthetic serves to amplify the natural beauty and integrity of the food. Inventiveness in utilization and precision in portioning are also hallmarks of his style. He masterfully transforms often-overlooked cuts, such as deer forelegs, by slow-cooking them in broth with a hint of cinnamon to create succulent "pulled meat" for cannelloni, showcasing his commitment to minimizing waste and maximizing flavor. He also ensures guests receive precisely what they expect – if turbot is ordered, it is not merely a good piece, but "the most beautiful turbot," always in season. His most legendary signature dishes, which have cultivated a loyal following and established the restaurant's "herkenbaarheid" (recognizability), include: * Cannelloni with oxtail (ossenstaart) * Macaron with foie gras (ganzenlever) * "Giethoorn & Tokio": A unique dish that harmonizes local Giethoorn eel with rettich (from his own garden), Japanese wasabi, and wakame. The recipe details reveal a sophisticated layering of smoked eel, a smooth wakame crème, a vibrant wasabi-wakame vinaigrette, and a delicate wasabi crème, garnished with fresh garden blooms and crispy nori.

Career

• Chef-Owner at De Lindenhof, Giethoorn
• Chef (pre-1993) at Im Schiffchen, Düsseldorf
• Chef (pre-1993) at Le Grand Véfour, Parijs
• Chef (pre-1993) at Various renowned kitchens, Brussel