Roland Veldhuijzen

Roland Veldhuijzen's culinary philosophy is deeply rooted in classical training, particularly from his formative years under Lucas Rive at 'De Bokkedoorns', which he considers the bedrock of his technique, especially in sauce making. He emphasizes that "sauces are the basis of your dish," insisting they always be made from the bones or carcass of the product being served. This commitment to foundational excellence underpins his entire approach. His ethos, described as "pure: classic with modern touches," steers clear of fleeting trends like molecular gastronomy. Veldhuijzen firmly believes in the unadulterated essence of ingredients, stating, "I want to taste a raspberry for what it is, not one that's been blown up into little balls because nitrogen has been used." This dedication to authentic flavor is intrinsically linked to his profound respect for seasonal produce. He collaborates with his team to craft menus that highlight the "most beautiful products" available, leveraging the natural perfection of seasonal ingredients. Beyond the plate, Chef Veldhuijzen champions an atmosphere of refined hospitality, viewing Tante Koosje as an extension of family where guests come to be spoiled. He stresses that "everything has to be just right," from the dishes themselves to the tableware and glassware, ensuring a complete and memorable dining experience. In the kitchen, this pursuit of perfection thrives in a calm, focused environment, where distractions are minimized, allowing for the consistent delivery of his vision, a consistency he credits for Tante Koosje's enduring Michelin star. He also fosters a collaborative spirit, learning from his younger team members, demonstrating that while rooted in tradition, his culinary journey remains dynamic and open to evolution. Chef Roland Veldhuijzen’s signature approach is characterized by a "pure" style, blending classical culinary techniques with subtle modern nuances. His mastery is particularly evident in his rigorous approach to sauces, which he considers an an "essential part of a dish," adhering to the classical method of building them from the bones or carcass of the main product. He prefers working at the rotisserie, focusing on direct and precise cooking rather than intricate pastry work. His plating and flavor profiles are marked by "playful refinement" and a commitment to seasonal, locally sourced ingredients whenever possible. The objective is to present "classic dishes with a surprising twist," where the inherent quality of the produce shines through. Among his most legendary signature dishes, which have remained staples on Tante Koosje's menu, are: * Grilled Frisian sugar bread with seared duck liver: A homage to his Frisian heritage, renowned for its simple yet profound flavor. * Turbot fillet pan-fried on the bone: Exemplifying his pure cooking style and respect for prime ingredients. * Sweetbread: A highly sought-after dish served with seasonal accompaniments such as risotto or morels, attracting guests specifically for its rarity and exquisite preparation.

Career

• Chef at De Bokkedoorns, Overveen
• Chef at De Hoefslag, Bosch en Duin
• Executive Chef at Chapeau, Haarlem
• Head Chef at Tante Koosje, Loenen aan de Vecht