Wilco Berends

Chef Wilco Berends' culinary philosophy is deeply rooted in a 'natural' approach, characterized by a profound respect for seasonal and honest ingredients. Growing up with his mother's classical Dutch cooking, which utilized ingredients of the season, instilled in him a foundational appreciation for local provenance. He passionately sources daily fresh products, prioritizing those from Noord-Holland producers whenever possible, ensuring a direct connection to the land and its offerings. His ethos centers on 'ambacht' (craftsmanship), viewing it as the most critical aspect of his work. This commitment to traditional techniques is evident in his preference for working with whole animals—hares, deer, or lambs—rather than pre-cut filets, requiring his kitchen team to master comprehensive butchery and preparation skills. Berends believes in starting from the absolute basics, embracing the product as it naturally exists, leading to dishes with 'pure and recognizable flavors.' This dedication ensures that guests not only taste but also visually recognize the quality of the ingredients. Despite this strong local foundation, Berends skillfully weaves in 'mondiale invloeden' (global influences) into his refined flavor palette. These influences stem from his extensive travels and stages at renowned establishments like Merlet, De Hoefslag, Scholteshof, and notably, L'escargot under Marco Pierre White. This blend allows him to create 'new and surprising flavor combinations' that stimulate both taste and sight, pushing culinary boundaries while remaining true to his core principles. Ultimately, Berends aims for De Nederlanden to be 'de gezelligste sterrenzaak van Nederland,' offering a warm, welcoming, and informal experience where every guest feels attended to and comfortable, making the culinary journey both exceptional and approachable. Chef Wilco Berends' signature approach marries profound technical mastery with an artful presentation, all while celebrating the intrinsic qualities of his ingredients. His technical style is characterized by a dedication to 'pure ambacht'—pure craftsmanship. He is resolute in his use of whole ingredients, notably receiving entire animals like hares, deer, or lambs into his kitchen, eschewing pre-cut filets. This rigorous approach demands that his kitchen team possess and continually refine a comprehensive understanding of preparation and 'cuisson' (cooking), ensuring perfect execution from primary butchery to final plating. He emphasizes 'bepalende sauzen' (defining sauces) as integral to the flavor profile of his dishes, showcasing a classical foundation. In terms of flavor and plating, Berends crafts a 'verfijnd smaakpalet' (refined flavor palette) that is both 'natuurlijk' and globally inspired. His 'uitdagende opmaak van de borden' (challenging plating) aims to 'prikkelen het visuele aspect' (stimulate the visual aspect) as much as the taste. Despite his commitment to local, honest products, the resulting flavor combinations are often 'erg werelds' (very worldly), a testament to his creative synthesis of diverse culinary traditions. Guests are guaranteed 'mooie producten met pure en herkenbare smaken,' ensuring an authentic and memorable dining experience. Among his legendary signature dishes are: the **Oesterproeverij** (Oyster Tasting), for which he personally selects the finest oysters, presenting them with six diverse toppings that range from soy to foie gras, crab, and citrus, yet always preserving the prominent oyster flavor. His **prachtige Noordzeekrab** (beautiful North Sea Crab) is prepared in a 'unieke en uitgebalanceerde manier' (unique and balanced way), allowing all its delicate flavors to shine. He also showcases his craft through **drie bereidingen van langoustine** (three preparations of Norway lobster). For a grand finale, the **Soufflé** is a distinguished choice, served personally by Chef Berends, who passionately explains its preparation and artistry to his guests. The **Tournedos Rossini** is also cited as his personal favorite and a culinary masterpiece, demonstrating his skill with premium meats.

Career

• Patron Cuisinier at Restaurant Hotel de Nederlanden, Vreeland