Michel van der Kroft

Chef Michel van der Kroft's culinary philosophy is an eloquent 'ode to love,' deeply rooted in his profound connection to his Portuguese wife, Maria do Céu, and her native country. This personal passion translates directly onto the plate, forming the vibrant red thread that weaves through his cooking at 't Nonnetje. His ethos centers on exuberance, pleasure, and the relentless pursuit of delivering an ultimate, multi-sensory experience to guests, encompassing exceptional taste, unwavering quality, profound emotion, and immersive engagement. Van der Kroft champions transparency and generosity in sharing his knowledge, viewing his role as an SVH Master Chef as a duty to mentor young talent and fellow professionals. He emphasizes the importance of a chef's unique identity, which he himself found by blending his classical foundation in Auguste Escoffier's French techniques with the rich, authentic flavors of Portugal. His vision extends beyond mere cooking; it's about continuously pushing boundaries, seeking inspiration (often from his regular guest-chef appearances in Portugal), and fostering an environment where both his team and guests can find balance and connection through the culinary arts. Chef van der Kroft's technical mastery is founded on the classical principles of Auguste Escoffier, providing a robust backbone to his 'ambachtelijke' (artisanal) cooking style. He ingeniously integrates Portuguese ingredients and rustic culinary traditions, transforming them into modern, refined, and elegant dishes. His approach often involves deconstruction, as seen in his contemporary take on caldeirada, where individual components are cooked separately to achieve optimal texture and flavor, then reassembled to present a classic in a new light. He is known for building intense, often explosive flavor profiles, encouraging guests to fully engage with the dish, such as savoring the head of a carabineiro prawn for its concentrated essence. Plating at 't Nonnetje is thoughtfully designed to make the dishes 'pop,' using matte tableware to enhance visual impact. His most legendary signature dishes include: * **Ravioli filled with Queijo da Serra da Estrela**: A tribute to his wife's birthplace, this dish features a soft, creamy Portuguese sheep cheese in ravioli, served with sage butter, young zucchini, tourned chestnut mushrooms, sweet and sour red cabbage, chives, and gold flowers. Guests are instructed to consume the ravioli whole for an impactful 'taste explosion.' * **Carabineiro prawn with chorizo oil and bacalhau puree**: This scarlet deep-sea prawn, sourced from the Algarve, is presented with a harmonious trinity of flavors, showcasing its intense taste alongside chorizo oil and a puree of dried and salted cod. * **Terrine of foie gras and smoked eel**: A perennial classic on his menu, this dish evokes his childhood memories, combining rich foie gras with smoked eel, accented by a 25-year-old aceto balsamic vinegar and various beetroot preparations. * **Homemade Pasteis de Nata**: A perfected version of the national Portuguese pastry, served to every guest, featuring a delicate balance of lemon peel and cinnamon in its custard, encased in an exceptionally crispy puff pastry.

Career

• SVH Meesterkok / Executive Chef at 't Nonnetje, Harderwijk