Niven van Bronckhorst-Kunz

Chef Niven van Bronckhorst-Kunz's culinary philosophy is deeply rooted in his '80/20 vision,' where vegetables command 80 percent of the plate, with the remaining 20 percent comprising carefully sourced meat and fish. This approach, pioneered by Kunz in the Netherlands, is not merely about reducing meat consumption but about elevating the inherent beauty and versatility of vegetables. He champions the idea that exceptional dishes do not always require animal proteins, aiming to inspire more people to embrace this sustainable and flavorful way of cooking. His overarching vision is one of continuous improvement, innovation, and a profound commitment to sustainability. His dedication to sustainability extends far beyond the plate, permeating every aspect of Triptyque's operation. This includes meticulous ingredient sourcing, prioritizing local Dutch products from his 'backyard' in Het Westland. He ensures purity of flavors by using in-season produce, hand-dived scallops, and organic Dutch farm duck, even collecting many vegetables himself to minimize transportation. Beyond food, the restaurant incorporates dried flowers, Dutch artwork, menus printed on tomato pulp paper, digital receipts, and energy-efficient practices. Niven is a strong advocate for 'Dutch Cuisine,' a movement focused on reducing the culinary 'foodprint' and promoting regional excellence. He draws inspiration from observing new products from suppliers, visiting greenhouses, and being close to the source. Global food cultures, particularly the passion for food in Asia and Southern Europe, and even hospitality in cities like London and New York, also fuel his creativity. He cites French chef Michel Bras as a significant early influence due to Bras's pioneering work with vegetables. Chef Niven's technical style is characterized by a 'vegetable-first' mentality, where every dish idea begins with a vegetable, never meat or fish. His creative process is iterative: an idea is conceived, a dish is made, tasted, and adjusted, sometimes over several days, until perfection. He focuses on crafting dishes with 'pure flavors' derived from high-quality, often local, Dutch products. His plating emphasizes the natural beauty of the ingredients, aiming to showcase the region in a unique way. His training at innovative kitchens like De Librije under Jonnie Boer and Sidney Schutte, coupled with classical culinary lessons from Lucas Rive, informs a style that balances cutting-edge creativity with foundational mastery. He meticulously selects products based on freshness and flavor intensity, as exemplified by his use of small radishes and icicles harvested early for optimal taste. His legendary signature dishes include the 'carrot tartare,' a dish requiring five days of preparation to achieve its deep flavors, and is considered a true hallmark of his artistry. Other notable dishes that embody his philosophy are 'string beans á la Carbonara,' 'light kale,' and 'tomato steak tartare.' Beetroot is a favorite ingredient, lauded for its versatility and incorporated into every menu due to the many preparations it allows.

Career

• Chef-Owner at Restaurant Niven, Rijswijk
• Chef-Owner at Triptyque, Wateringen