I believe good taste starts with attention.
Attention to product, to technology, to people and to the moment.

As a culinary entrepreneur and chef at Spetters, I work from this conviction. My cooking is technically founded, but always in service of simplicity and recognisability. No excess, but balance, structure and flavour. I believe a dish doesn't need to be complicated to surprise.

Growing up in my parents' restaurant, I learned the meaning of hospitality and quality at an early age. Not just in what is served, but also in the attention behind the scenes. That approach still forms the basis of how we work today: with respect for the product, attention to detail, and the conviction that quality arises from many small choices.

Over the years, my work has grown beyond just the kitchen. Today, alongside the restaurant, I am also involved in projects relating to concept development, product development, and brand experience. From helping to shape an idea or identity to translating it into something tangible.

As a father of two, I've also started thinking more consciously about meal times at home and how to get more value out of them. Not just about what's on the table, but also about how products can contribute to quality, simplicity, and shared moments. It's from this perspective that I also develop my own products and ideas for outside of the restaurant.

Always with the same ambition: to create something that is right. Not just in taste, but also in appearance, feeling, and the experience someone takes away.