Thomas Deli

Chef Thomas Deli's culinary philosophy is deeply rooted in respect for the illustrious fifty-year history of Kaatje bij de Sluis, while simultaneously guiding it towards a balanced and sustainable future. He embraces a "doe-maar-normaal-dan-doe-je-al-gek-genoeg" (just act normal, that's crazy enough) atmosphere, rejecting status and pretense despite his star-chef status. His core ethos centers on cherishing the traditions and techniques that made Kaatje a culinary monument, evolving them subtly rather than radically. He aims to "sculpt Kaatje into a lady she always was: elegant, stylish, with class," embodying both nostalgia and forward-thinking gastronomy. Ingredient sourcing is paramount to Deli's vision, with a strong emphasis on local and seasonal produce. He draws immense inspiration from the rich agricultural landscape surrounding Blokzijl, particularly the National Park Weerribben-Wieden and the Noordoostpolder. Specific examples include the use of roe deer ("Weerribbenree") ethically hunted from the nearby Weerribben, ensuring non-stressed wild for superior taste. He champions unique local products like sugar beets, transforming them into refined elements such as a caramelized sugar beet crème. Asparagus, grown in the slightly salty old Zuiderzee-ground of the polder, is highlighted for its distinct flavor profile. For the residence's breakfast, he proudly sources local goose sausage and cheese from farm Dijkgoud, underscoring his commitment to supporting regional producers and bringing "more farm on the plate." This local focus not only ensures peak freshness and quality but also aligns with his broader goal of sustainability. Deli’s overarching vision for Kaatje is to maintain its esteemed level and continuously improve, albeit "step by step." While aspiring to further accolades like a second Michelin star, he emphasizes that this should not come at the cost of authenticity or the restaurant's relaxed yet correct ambiance. The ultimate goal is to provide guests with an exceptional experience where they feel welcomed, comfortable, and, above all, well-fed. He strives for a "huiskamereffect" (living room effect), creating a versatile and inviting space for all ages, where guests can either engage with one another or enjoy private moments. His stewardship ensures Kaatje remains a beacon of warm hospitality and exquisite, thoughtfully prepared cuisine. Chef Thomas Deli's signature approach masterfully blends classical French techniques with modern sensibilities, resulting in a cuisine that is both refined and accessible. His technical foundation is robust, honed through training in the classic French kitchen and influenced by his half-French heritage (Normandy). This classical grounding is evident in his commitment to "high-flavor and pure" sauces, which he considers the "Kaatje-dna," while simultaneously favoring lighter adaptations. His culinary style is characterized by "modern twists" on traditional dishes, applied "without too much fuss" ("zonder te veel poespas"). Deli consciously integrates "more groente, more boerderij op het bord," showcasing a contemporary emphasis on vegetables and farm-to-table freshness. This is exemplified in dishes where local produce, such as polder asparagus or sugar beets, takes a prominent role, often paired with premium ingredients. Among his legendary signature dishes and notable creations are: * The Eierhapje (egg snack) of predecessor André Mol, still served as an amuse, a nod to Kaatje's cherished past. * Kreeft met witlof en laurier (lobster with chicory and laurel) from Peter Postma's era, which remains on the menu. * Weerribbenree (roe deer from Weerribben), a consistent highlight, prized for its quality due to local, stress-free hunting. * His own esteemed creations include Kreeft met artisjok en droge sherry-saus (lobster with artichoke and dry sherry sauce), and Makreel met peterselie-wortelcrème met radijs (mackerel with parsley-root cream and radish). * An inventive dish featuring Gekarameliseerde suikerbiet crème (caramelized sugar beet crème) served alongside krokant gebakken zwezerik (crispy sweetbread), showcasing his innovative use of local ingredients. Deli's cooking is a respectful evolution, subtly adjusting beloved classics while introducing new, locally-inspired dishes that reflect his personal vision and the rich bounty of his surroundings.