Yornie van Dijk 

Restaurant Basiliek in Harderwijk 

Yornie van Dijk, the chef-owner of Restaurant Basiliek in Harderwijk, is soaring to new heights. In just a few years, he has earned recognition from Gault&Millau and Lekker, garnered numerous chef awards, and clinched a Michelin star with his remarkably young team at Basiliek. 

  • Started his catering career as a dishwasher at Dolle Griet in Harderwijk. 
  • Followed Cas Spijkers' chef training and gained experience at Parc Broekhuizen, Voltaire, 't Nonnetje, De Librije, Ratatouille, and Basiliek. 

In 2022, he bought Restaurant Basiliek in Harderwijk. By 2023, he reclaimed a Michelin star for Basiliek with his team, winning three awards: Young Chef (Michelin), New Chef on the Block (Gault&Millau), and the Green Chef's Hat. He secured the 53rd spot in the Lekker Top-100 and received 15 out of 20 points in the GaultMillau guide. 

The relaxed atmosphere is immediately noticeable upon entering the beautiful premises on Harderwijk's historic Vischmarkt square. In the open kitchen, a remarkably young and enthusiastic team is working on a new menu. What kind of chef is Yornie, anyway? 

 

'WE HAVE FORMED A VERY STRONG TEAM IN A SHORT TIME' 

"As a chef, I am clear and direct. Anyone who works or has worked with me knows that I can react fiercely. However, it is always on the product and never on the person. It is important for me to ensure quality. I want to get the most out of myself, Basiliek, and the people around me." 

"Being critical is part of it, but it's never accompanied by shouting, I don't want that because I think that's a sign of weakness and it's not possible because we are an open kitchen. On the contrary, we are often complimented for working so quietly and making everything look so streamlined.” 

“I'm not called a chef at all; I'm just part of the team. In that team, everyone is equally important. I want us to work professionally but I don't do hierarchy, the average age is 20.5, and I'm 30 myself. We work hard, but there is also room for fun and relaxation. During the day, the music is always on, with everyone being 'the DJ' at some point and deciding what comes out of the speakers. Every now and then we have a beer together and have a chat during the break. I find it very important that my team knows they can say anything to me. Only when you feel safe and can be yourself is it possible to perform at the top level. We have formed a very strong team in a short time, and I am proud of that. I think that is also the reason why we are where we are today." 

 

'DESSERT WITH CAVIAR' 

"One of the tastiest things, in my opinion, is caviar, and I now have that on the menu for the first time. We are going to make a dessert with Osetra, a nutty caviar from Laren (Gelderland), combined with vanilla ice cream sourced from Koppert Cress. I also enjoy working with shellfish and fish. However, the main course at Basiliek is exclusively meat." 

 

'A DIFFERENT TAKE ON FOOD' 

"I look a lot at Nordic Cuisine. What's happening in Scandinavia? I still have the idea that they are a few years ahead there with everything. I don't have to go along with all kinds of trends, but I do find it interesting to watch chefs like Bas van Kranen and Emile van der Staak because they have a completely different view of food." 

"I want to think about product choice, what can we get from the Netherlands, what grows in our forests. I don't want tuna from Japan if I can get delicious pikeperch from the IJsselmeer here. This is extremely important to me, and I want to pass it on to the next generation." 

"In terms of entrepreneurship, Joris Bijdendijk is an example for me. He is, of course, much further along. We have only been on the road for a few years, but entrepreneurship in the way he does is something I would eventually enjoy too." 

 

'I LIKE THAT EXCITEMENT' 

"I participate a lot in cooking competitions and have learned a lot there over the past ten years. Together with Marco van der Wijngaard, I participated in almost every competition. Marco will now take part in the prestigious Bocuse cooking competition, which is really next level, and I have enormous respect for that. I also like to support young people who want to enter competitions." 

"By doing so, you challenge yourself, step out of your comfort zone, and develop yourself. I like that excitement. I also have that every time the first guests enter Basiliek, that crazy gut feeling of it's about to start. If I wasn't a chef, I would have wanted to be a footballer. The fanaticism, working as a team, and the excitement before a match attract me." 

 

'STEP ON THE GAS FROM A YOUNG AGE' 

"If there is anything I would like to give the generation below me, it would be discipline and perseverance. Don't go for the big money right away; you have to invest in yourself first, gain experience everywhere and get everything out of it. School leavers now often want to become chefs straight away, but that is not how it works. Under 25, you shouldn't want to become a chef at all. I often hear 'how clever Yornie that you have achieved this at such a young age,' but I think anyone could do that, but you have to accelerate from a young age." 

 

'TOPSPORT' 

"In terms of cooking, his view on food and drink, and entrepreneurship in the hospitality industry in general, Sergio Herman is also such an example for me. Getting everything out of yourself day in day out, that is top sport, and that is also what I want to do with my team now..." 

 

Curious about what Yornie van Dijk is wearing from CHAUD DEVANT?

View our Chef Jacket Fratello