Sander Spreeuwers

Chef Sander Spreeuwers' culinary philosophy is deeply rooted in personal passion, as he states: "The cooking bug I got from my mother, the passion I have from myself — together they form the basis of Modest." This blend of foundational influence and intrinsic drive defines his approach. His cuisine is best described as a sophisticated "fusion kitchen," expertly combining a classical base with diverse international influences. This eclectic style is a direct result of his extensive training at the prestigious Hotelschool Ter Duinen in Koksijde and invaluable stages at globally renowned establishments such as the three-Michelin-starred El Celler de Can Roca in Girona, Spain, and nearly five years at the equally revered Hertog Jan in Zedelgem. This background instilled a deep technical mastery while fostering an open-minded approach, allowing him to "learn a bit everywhere" and integrate a broad spectrum of flavors and techniques. At Modest, this philosophy extends beyond the plate to the entire dining experience. The restaurant's setting—an open kitchen within a sleek, minimalist space overlooking its own vineyard—reflects a commitment to transparency, connection to the environment, and a curated aesthetic. Spreeuwers' vision prioritizes "refined dishes" complemented by a "tight, idiosyncratic, and thoughtfully curated wine list," ensuring a harmonious interplay between food and drink. Furthermore, his emphasis on a "very good, young team" underscores a belief in collaborative innovation and a dynamic, forward-thinking kitchen culture. Chef Sander Spreeuwers' signature approach is characterized by authoritative depth and artistry, honed through his classical training and exposure to world-class culinary techniques. He meticulously crafts "refined dishes" that showcase a classical foundation elegantly intertwined with global influences. His technical mastery is evident in intricate preparations such as: * **Traaggegaarde zeeduivel met venkel en pak choi**, where slow-cooked monkfish gains profound depth from a spicy vadouvan cream and is elegantly napped tableside with a warm dashi jus, demonstrating a sophisticated blend of Eastern and Western flavors and meticulous presentation. * **Koffie gebrande langoustine** exemplifies his innovative spirit, pairing coffee-seared langoustine with carrot in beurre blanc, a vibrant cream of carrot and ginger, a delicate langoustine foam, and a whisper of coffee oil, highlighting complex flavor layering and modern textural contrasts. * His command of premium ingredients is further seen in the **Lende van Schotse hooglander**, a Scottish Highland beef loin cooked to perfection in hazelnut butter, served with courgette, wild garlic, and a rich black garlic cream and sauce, revealing an ability to elevate classic ingredients with deep, nuanced flavors. * A legendary signature dish, the **Pomme Moscovite with Royal Belgian Caviar**, underscores his flair for luxurious, meticulously composed dishes that captivate both the eye and the palate.

Career

• Chef at Modest, Opglabbeek