Thorvald de Winter

Chef Thorvald de Winter's culinary philosophy at Apicius is deeply rooted in classic French traditions, executed with exceptional refinement and an unwavering sense of balance. The very name "Apicius" pays homage to Marcus Gavius Apicius, an ancient epicure and author of some of the first known cookbooks, suggesting a reverence for culinary history and foundational mastery. This classical foundation is elevated through meticulous technique and a harmonious partnership with his brother, Maître-sommelier Gaylord de Winter, creating a "symbiose between kitchen, hospitality, and wine cellar." This integrated approach ensures that every element of the dining experience, from plate to glass, is thoughtfully curated and perfectly aligned. The longevity and consistent Michelin star recognition of Apicius underscore a philosophy of sustained excellence and continuous evolution, as evidenced by their anniversary menu featuring "topgerechten uit de afgelopen jaren," celebrating their refined culinary journey. Chef Thorvald de Winter’s signature approach is defined by a classical foundation infused with profound refinement and an acute sense of balance. His technical mastery is evident in dishes that are both pristine in execution and complex in their flavor profiles, demonstrating a meticulous attention to detail in construction, texture, and nuance. Among his legendary signature dishes are: * **Terrine van eendenlever:** A pure and meticulously constructed foie gras terrine, enriched with the gentle sweetness of dried apricot and the textural contrast of crunchy pistachios. * **Op vel gebakken kabeljauw:** Pan-fried cod, skin-on, served upon delicate primeur sauerkraut, brightened with peeled and deseeded white grapes, and enveloped in a rich yet delicate white butter sauce infused with Noilly Prat. A subtle addition of quality smoked fish provides an additional layer of nuance and lingering flavor. * **Hertenrug:** Succulent saddle of venison, accompanied by a silky mousseline of parsley root, vibrant green Brussels sprouts, and chanterelles. The dish is further deepened with 'à la Monegasque' silver onions, crispy fried polenta discs, and a full-bodied yet precisely balanced red wine sauce. These dishes exemplify his ability to blend classic techniques with thoughtful ingredient pairings to achieve harmonious and memorable culinary experiences.

Career

• Chef Owner at Restaurant Apicius, Castricum
• Chef de Partie at Restaurant de Nederlanden, Vreeland
• Sous-Chef at Imkos Restaurant, Ijmuiden
• Chef de partie at Michel Bras, Laguiole
• Chef Tournant at t Laurierblad, Berlare
• Stagiair at Restaurant le louis xv, Monaco