Yornie van Dijk

Chef Yornie van Dijk's culinary philosophy is rooted in a desire for distinction and innovation. He describes his style as 'light, fresh, and accessible,' prioritizing dishes that are well-balanced, easy to digest, and true to his personal preferences. He embraces a slightly contrarian approach, constantly seeking new preparations and product uses to set Basiliek apart from other restaurants. His dishes are characterized by a conscious focus on acidity, which he believes elevates flavors, brightens, and layers a dish, often serving as a flavorful alternative to excessive salt. Ingredient sourcing is strictly hyper-local and sustainable. Operating in Harderwijk, surrounded by the Veluwe forests and near the IJsselmeer, Chef van Dijk exclusively uses Dutch products, drawing heavily from the region's natural bounty. He champions sustainable fishing practices, notably with IJsselmeer eel, where strict controls ensure environmental responsibility. His menu intentionally avoids globally sourced, ubiquitous ingredients like tuna or sea bass, instead highlighting local gems such as pikeperch from the IJsselmeer, weever fish from the North Sea, and local trout. He commits to using the entire product, from dry-aging fish fillets to utilizing cheeks, bones for sauces, and even making blood sausage from pikeperch or using crayfish heads for mousses. Looking ahead, Chef van Dijk envisions an even more immersive dining experience. He plans to enhance guest interaction by inviting them to move through different spaces within the restaurant – starting with amuses in a reception area, progressing to the dining table, and potentially serving a course directly in the open kitchen. This 'culinary journey' aims to create a more personal and memorable narrative for diners, reflecting his belief that fine dining should be professional yet relaxed, ensuring guests feel at ease while embarking on a unique gastronomic adventure. Chef Yornie van Dijk's technical mastery is characterized by a precise yet simple approach, inspired by Nordic Cuisine principles. He excels in innovative preparations, such as dry-aging pikeperch fillets, lacquering fish meat from the undervin on the BBQ like a 'glazed chicken drumstick,' and even crafting pikeperch blood sausage. His background in patisserie, including stints at De Librije, informs his meticulous execution across all courses. He focuses on 'pure and simple' cooking, ensuring 'little on the plate, but everything on it must be perfect,' actively challenging himself to use less salt by incorporating various acids and fermented elements, like his self-made magnolia-infused vinegar, to lift and layer flavors. His approach to flavor and plating prioritizes lightness, freshness, and balance. Dishes are designed to be well-digestible, incorporating fresh or fermented components to counter richer sauces like beurre blanc, ensuring a full menu leaves guests satisfied but not overstuffed. Plating is deliberately uncluttered, avoiding unnecessary complexity and excessive elements on the plate. He continuously innovates by refreshing the entire menu, from amuses to friandises, every eight weeks, preventing routine and ensuring peak creativity. The most legendary signature dish is Basiliek's dessert with caviar, which has been on the menu since day one. It uniquely combines vanilla ice cream (using Dutch vanilla), hazelnut cream, white chocolate, and Osetra caviar from Laren. The saltiness of the caviar is said to 'lift' all the other flavors, creating a harmonious and memorable sweet-salty-sour experience, often likened to a 'Kinder Bueno 2.0.' Other notable dishes include his comprehensive approach to pikeperch, utilizing every part of the fish, and a dish featuring sustainable IJsselmeer eel cooked in eel butter. He also developed recipes for crispy potatoes with vinegar and smoky beetroot carpaccio to illustrate his innovative use of acidity.

Career

• Chef at Parc Broekhuizen, Leersum
• Chef at 't Nonnetje, Harderwijk
• Chef at De Librije, Zwolle
• Chef at Ratatouille, Harderwijk
• Chef-Owner at Basiliek, Harderwijk

Mentored by Erik van Loo, Sergio Herman.