Sander Spruijt

Chef Sander Spruijt's culinary philosophy is rooted in a profound dedication to craftsmanship and an unwavering commitment to excellence, seeing gastronomy as his very life. His passion for food ignited at a young age, inspired by the special meals prepared by a Meesterkok friend's father, which contrasted with his own functionally-oriented upbringing. This early exposure sparked a desire to create something extraordinary with food, a pursuit he now embodies as an SVH Meesterkok, the highest qualification in Dutch gastronomy. Spruijt's ethos is built on the pillars of hard work, continuous self-development, and a willingness to make sacrifices, drawing parallels to top athletes like Cristiano Ronaldo. He believes that achieving mastery in any field, especially the demanding world of fine dining, requires absolute commitment, often involving long hours, evenings, weekends, and holidays. This rigorous mindset was forged during his formative years, including an intense period at Kasteel Heemstede where he honed classic French techniques. At the heart of his cuisine is a deep respect for ingredients, prioritizing local and seasonal sourcing. Approximately 70% of vegetables for Restaurant De Burgemeester come from the pesticide-free Proeftuin in Linschoten, with bread, butter, and meat also sourced regionally. Spruijt champions 'conscious cooking,' emphasizing that his team must understand the origin and seasonal nuances of every product, ensuring that dishes reflect the true character of their components. This local connectedness is not merely a choice but a natural extension of his belief that true flavor begins with dedicated artisans, fertile soil, and the inspiration drawn from changing seasons. Together with his wife Anne, he strives to bring not just refined flavors, but "a piece of Linschoten" to every table, ensuring every meal is "the finale" – a perfect and memorable experience. His ambition is palpable, striving for a second Michelin star, a goal he perceives as a personal obligation that drives him to ceaselessly innovate, even waking in the middle of the night with new culinary ideas. Sander Spruijt's technical mastery and artistic approach are characterized by a refined, French-oriented style infused with an exciting tension. He meticulously balances 'structuur, frisheid en een beetje pit' on the plate, vehemently avoiding what he terms 'een kermis op het bord' – a cluttered or overly complex presentation. His cuisine is a testament to balance, refinement, and honesty, where flavor consistently takes center stage. Renowned for his technical prowess, Spruijt is celebrated for innovative techniques such as marinating and smoking red beets, and personally aging beef in butter and herbs. This demonstrates a deep understanding of ingredients and a willingness to apply sophisticated methods to elevate natural flavors. He approaches plating with a sharp eye for detail and a profound love for pure ingredients, ensuring that each component contributes meaningfully to the overall dish. Uniquely, Chef Spruijt actively shuns the concept of a 'signature dish' that remains a permanent fixture on his menu. He finds the idea of being constrained to repeat a dish, even one highly praised by a Michelin inspector, creatively 'benauwend,' preferring instead a dynamic and evolving menu that tells a new story with each season. This allows for constant innovation and adaptation based on the freshest available local produce. The dining experience at De Burgemeester extends beyond the plate, incorporating interactive elements such as chefs explaining dishes at the table, live table preparations, and thoughtfully curated wine-food pairings to create additional layers of enjoyment and engagement for guests. Examples from his evolving repertoire include Hollandse forel with ginger, grape and vin jaune; Zeeforelyuzu with yellow curry and kohlrabi; Langoustine with yuzu kosho, cauliflower and shiso; and Zomer Ree from Linschoten with cherry, Sumac and Grand Veneur.

Career

• Leerling at Restaurant de Burgemeester, Linschoten
• Leerling Chef De Parti at Restaurant Kasteel Heemstede B.V., Houten, Utrecht
• Sous Chef at Restaurant de Burgemeester, Linschoten
• Chef De Partie at De Nederlanden, Vreeland
• Chef De Partie at Restaurant Ciel Bleu (Hotel Okura Amsterdam), Amsterdam
• Chef at Restaurant de Burgemeester, Linschoten
• Eigenaar Chef-kok at Restaurant de Burgemeester, Linschoten