Restaurant Tante Koosje
This down-to-earth Frisian was born on July 14, 1964, in Heerenveen. His love for cooking became clear at an early age; his father was a pastry teacher, and his older brother also built a career in the hospitality industry.
After successfully completing culinary school, he gained experience at renowned establishments such as ‘De Wanne’ in Ootmarsum and ‘Het Jagertje’ in Langweer. He later left Friesland to further expand his experience.
He worked under Lucas Rive at ‘De Bokkedoorns’ in Overveen. After six years, he joined André van Doorn at ‘De Hoefslag’ in Bosch en Duin. Two years later, he returned to ‘De Bokkedoorns’ as sous-chef. In 2003, he took on the role of head chef at ‘Chapeau’ in Haarlem. His exceptional talent was quickly recognized when Michelin awarded him a star in his very first year. After three successful years in Bloemendaal, he embraced a new challenge in April 2006 at Tante Koosje in Loenen aan de Vecht — a well-known name in Dutch gastronomy.
From his first visit, he fell in love with this beautiful establishment. Here, he can fully express himself as a chef. His passion and dedication are reflected in his impressive menu, featuring several of his signature dishes — such as grilled Frisian sugar bread with seared duck liver, or turbot fillet pan-fried on the bone.
His style is pure: classic with modern touches. He considers sauces to be an essential part of a dish: “A sauce should always be made from the bones or carcass of the product I’m serving.” He is also highly aware of seasonal ingredients and their use.
