Tonny Berentsen

Chef Tonny Berentsen's culinary philosophy is rooted in a profound respect for the guest and the integrity of the product. He views cooking as an act of sharing and emotional connection, where food facilitates storytelling and creates lasting memories. His overarching goal is to achieve a "9+" satisfaction rating from every guest, continuously striving for optimal quality rather than accolades like Michelin stars, which he sees as a byproduct of this dedication. He emphasizes that "Wij koken niet voor Michelin, maar voor onze gasten. Als zij happy naar huis gaan, zijn wij dat ook." This guest-centric approach is further enriched by his personal engagement, moving from a traditional "chef hidden in the kitchen" role to actively interacting with diners, believing this direct contact makes him a better chef by understanding their desires. Berentsen champions a culinary style that is fundamentally classic French, yet dynamically infused with contemporary techniques and lighter presentations. He describes this as finding "the middle way" amidst trends, ensuring that quality and identity are never compromised. Deep understanding and "soul" in each dish are paramount, focusing on the main ingredient, its perfect cuisson, and refined sauces. His early life, growing up with a personal vegetable garden and fetching fresh produce directly from local farmers, instilled in him an enduring appreciation for pure, seasonal ingredients "from the source." He often speaks of the beauty of seasonal produce, from "pulling sprouts from the stalk" to "cutting a crisp, fresh head of lettuce from the field," highlighting his deep connection to the raw materials of his craft. Beyond the plate, Chef Berentsen's vision encompasses a holistic guest experience. He and his team have expanded De Kromme Dissel to include integrated hotelsuites and a tuinkamer, allowing for an immersive "sleep, dine, and breakfast" experience. He also profoundly values the "ambacht" (craft) of cooking, expressing concern about the dwindling knowledge of working with whole products and traditional techniques among younger generations. For Berentsen, every dish starts with the basis – the pure product – and cooking is a time-consuming craft that demands dedication and passion. He fosters a team-oriented environment, believing that success is a collective effort, stating, "Het gaat niet om mij of Ronnie, we doen het met elkaar." His dedication is a "passion. A life's work," driven by the desire to keep De Kromme Dissel a "magical place" for guests for decades to come. Chef Berentsen's signature approach is a masterful blend of the classic French kitchen with contemporary sensibilities. His technical style is characterized by precision and evolution, adapting "new techniques" to create a "lighter kitchen" while ensuring "depth" and "soul" in every dish. He emphasizes that while his foundation remains classically French, he never stands still, constantly developing his craft and allowing his cooking to mature. This results in dishes that are not "too predictable," focusing on the pure product, its optimal cuisson, and intense, full flavors without relying on heavy sauces. His plating philosophy has evolved from simple main products with garnishes to dishes considered "artworks," with a meticulous attention to detail, "dressing to the millimeter." Berentsen enjoys incorporating elements from his travels into his "amuses," which now might feature "small street food dishes" based on Asian inspiration, presented with accompanying postcards and stories. His commitment to quality means a constant critical review of the menu and a dynamic approach to culinary creation, ensuring that De Kromme Dissel remains relevant and surprising for both new and loyal guests. The most legendary signature dish at De Kromme Dissel, a staple since its inception, is the **Kreeft à l’Américaine**. This classic has adapted over time with minor adjustments while retaining its fundamental essence, serving as a testament to Berentsen's philosophy of respecting tradition while embracing evolution.