Mike Cornelissen

Chef Mike Cornelissen's culinary philosophy is deeply rooted in the nearly century-long legacy of his family's Restaurant Rijnzicht, while simultaneously pushing the boundaries of contemporary gastronomy. His core ethos centers on a classical French foundation, masterfully infused with vibrant Asian influences and cutting-edge techniques. From a young age, his fascination with 'nieuwste technieken en vernieuwingen' (newest techniques and innovations) has driven his pursuit of a cooking style that prioritizes refinement, balance, and the creation of a truly memorable, enduring experience. His creative process is profoundly seasonal, drawing continuous inspiration from the serene river landscape surrounding Rijnzicht. Mike meticulously plans his menus months in advance, often working 'a couple of seasons in advance,' to ensure that dishes align perfectly with the availability and peak quality of ingredients. Sourcing is a cornerstone of his approach; he actively engages with local goat's milk and cheese producers, beef herds, a dedicated local forager, and a village grower who provides daily fresh vegetables and flowers from his garden. This commitment to 'the best quality available' means he will expand his search further afield if local produce does not meet his exacting standards. His formative experiences training under culinary titans such as Jacob Jan Boerma (De Leest***) and Grant Achatz (Alinea) have further honed his vision for an innovative, technically sophisticated, and playfully progressive cuisine. Chef Cornelissen’s technical style is a harmonious blend of classical French rigor and modern culinary artistry, distinctively elevated by Asian inflections. His plates are characterized by 'vernieuwende technieken en verrassende presentaties' (innovative techniques and surprising presentations), with an unwavering focus on 'verfijning, balans en beleving' (refinement, balance, and experience). Meals at Rijnzicht commence with an 'Innovation Menu' that showcases creative and playful snacks, artfully setting the stage for subsequent courses which, though firmly rooted in classical French tradition, are executed with a distinctly modern sensibility. His most iconic and celebrated signature dish is the 'duck cooked with hay'. This creation pays homage to an ancient preservation technique: farm-reared ducks are meticulously surrounded with fresh hay daily for three weeks to naturally draw out moisture, intensifying their flavor. The hay is then carefully stuffed into the cavity of the bird before it is cooked to perfection in a Big Green Egg, exemplifying his innovative blend of historical methods with advanced culinary equipment. Further illustrating his diverse technical prowess and imaginative plating are dishes such as: - Slow-Cooked Lamb with Smoked Eel Fat Cap - Crispy Plum with Witte van Köning Cheese Cream - Next Level Blood Orange Crisp - Pigeon with Eggplant and Spices - Realistic Egg with coconut and mango - Wagyu A5, Celeriac & Truffle - Cherry, Shiso, Goat Cheese & Meadowsweet The prominence of lemongrass, his stated favorite ingredient, underscores the infusion of vibrant, aromatic Asian notes into his meticulously crafted European framework.

Career

• Chef Eigenaar at Rijnzicht, Doornenburg
• R&D Chef - Testkitchen at MoldBrothers, Wijchen
• Consultant at ROOP Innovative Indian, Chicago
• Werknemer at Restaurant De Leest, Vaassen
• Werknemer at restaurant Het Koetshuis, Bennekom