Chef's stories

What does it feel like to earn a third star? We spoke with Jannis Brevet (Inter Scaldes***) about the three stars that his restaurant now owns. "It never became an obsession but it was an ambition and an aim."

Bianca van der Lee of Chaud Devant has won the 10th edition of the Amsterdam Entrepreneur Awards 2017. Van der Lee started in her student days with a one-man business in Amsterdam and now conquers the world with trendy chef's clothing. In ten years she is the first female entrepreneur to win this award.

We are pleased to announce that Chaud Devant is now one of the official suppliers of the 2018 MICHELIN guide launch events in Great-Britain & Ireland, Germany, Belgium & Luxembourg and The Netherlands. In recognition of the starred chefs and those who are inspired by their talent, the Dutch company Chaud Devant has joined forces with Michelin with its in-depth expertise in advanced ground control to create a new safety shoe equipped with a Michelin technical sole.

During their traineeship in Tokyo, Rudi van Beylen and Filip Claeys saw how selfish their Japanese colleagues could be. Fish of lesser quality is exported and the best fish is kept for themselves. Filip, who grew up in a fishing family, immediately saw how crazy it is to send second-rate fish to the other side of the world, especially to a country on the North Sea.

Vegetarian and vegan cuisine is not always popular with chefs, as it requires considerable research and offers limited options. "Three years ago, I noticed that it had become a source of irritation for many of the chefs in my area when yet another vegetarian order was placed," explains chef Friedjof Kempenaar from Rotterdam, the Netherlands. "They were not particularly interested. On the other hand, I knew lots of vegetarians who often complained that they were appeased with a goats cheese salad far too often."

He was already the sous-chef before he graduated. And after being active on Instagram for less than a year, he already has 15,000 followers. How social media gave the life of Gunter Paffendorf (26) a turbo charge.

Aside from chef jackets, bib aprons, pants and hats, we felt it was time for something new. And what was still missing from our collection? Chef footwear! Together with MICHELIN Technical Soles, Chaud Devant took on a new challenge: to develop safe, comfortable and modern footwear for chefs for use in the kitchen and restaurant. The result? The GT1pro Magister.

The life of professional chef Nick Bril is never dull. One moment he is djing at Tomorrowland, the next moment he's cooking in a food truck, followed by a stay-at-home-dad day and then there is also that two Michelin-starred restaurant in Antwerp, Belgium! At The Jane**, he prepares mouth-watering dishes like poached lobster with caviar. His ultimate goal? "My greatest passion is making people happy."

Creating dishes with the wow-factor to ensure that customers keep coming back for more: that's the main ambition of two-Michelinstar chef Stefan van Sprang of Restaurant Aan de Poel in Amstelveen, the Netherlands. But that's not all: optimally training his staff and guaranteeing them successful careers is also an essential goal. As is climbing the San Pellegrino list and paving the way to his third Michelin star. However, he doesn't think of himself as ambitious. "I've never set myself concrete targets, I just do what I love to do."

He has been cooking for more than half of his life. And since he is 31 years old, you could say that is quite a long time indeed! He launched his own restaurant, correction, atelier in Amsterdam about a year ago. We are talking about Michael Wolf, who previously worked in the kitchens of Envy, Oud Sluis***, Vila Joya** and Bareiss**. A passionate Austrian who speaks Dutch with a Zeeland accent.