Remco Kuijpers

Chef Remco Kuijpers' culinary philosophy at LIZZ is deeply rooted in placing 'feeling' and 'love' into every dish, cultivating what is described as a 'green heart' that permeates the entire dining experience. His ethos champions an engaging, playful journey of discovery, where each plate expresses sensitivity through masterful technique. He embraces an 'originality' and 'quirkiness' that defies easy categorization, aiming to offer an accessible yet sophisticated fine dining experience. Ingredient sourcing is meticulous, with a strong emphasis on local suppliers and producers. Kuijpers is dedicated to working with the finest seasonal produce, even adapting his cooking style to the daily weather – for instance, making a sauce lighter on a sunny day or richer when it's cold. This extreme attentiveness extends to his future plans for a dedicated plot of land in the polder near the hotel, where he intends to cultivate his own vegetables, fruits, and herbs. His vision ensures that vegetarian dishes receive equal prominence on the menu, reflecting a holistic approach to gastronomy. Ultimately, Kuijpers' overarching ambition is not merely to run a restaurant but to elevate LIZZ and the entire WSHS hotel into a culinary institution. This commitment to excellence, coupled with a grounded, hardworking approach, defines his profound dedication to his craft. Chef Remco Kuijpers' technical mastery and artistic vision are characterized by a 'lot happening' in his dishes, creating 'complex' and 'refreshing' culinary creations that are difficult to pigeonhole. His signature technical style involves leveraging excellent techniques and a penchant for 'international cooking techniques to process his regional ingredients into international dishes.' This cross-cultural approach ensures a 'playful journey of discovery' with every bite. His approach to flavor and plating is distinctly marked by the incorporation of fruit into savory dishes—a signature he inherited from his upbringing. This technique, combined with the strategic use of diverse spices and subtle Asian acidity, elevates Dutch top products, imbuing them with an extra dimension of freshness and vibrancy. Plating is detailed and considered, reflecting his belief that the food should be an adventure for the diner. Some of his legendary signature dishes and flavor combinations include: * A tiny butter tub filled with piccalilli sorbet and local Gouda cheese, alongside kombu jelly with kimchi foam and white asparagus. * Sashimi of Dutch Yellowtail accompanied by gherkin, kiwi, smoked yogurt, and a sea urchin-based sauce, brightened with sugar snaps and subtle hints of orange, exemplifying his fruit signature. * Seared scallops complemented by puffed potato, soy sauce beurre blanc, and a sweet and sour tomato compote. * Seared foie gras with caramelized brioche and cashew. * A pioneering vegetarian option of BBQ asparagus with seared avocado, mango curry, and enoki. * Bluefin tuna served with sea urchin, Japanese citrus fruits, ancient carrot, and seaweed. * A green cabbage dish featuring mushrooms, pumpkin, Parmesan cheese, and sea buckthorn berries.

Career

• Executive Chef at LIZZ, Gouda