Chef's Table 2022
Father & Son Edition

The Rotterdam restaurant ‘Parkheuvel’ has been the place to be for ‘real food’ of the highest quality for decades. Or as Erik van Loo puts it: ‘In my kitchen only the best is good enough.’ The menu includes refined, modern French cuisine that has won the restaurant 2 Michelin stars yet again this year. But you probably also know Erik from his cookbooks, among which ‘Straatvoer’ (Streetfood) and ‘Smaak is herinnering’ (Taste brings back memories). Since his son Juliën joined the kitchen team – he’s back after gaining experience in Sydney for a year – the focus has been even more on innovation and combining modern and classic components.

In his restaurant ‘De Treeswijkhoeve’ in Waalre, Dick Middelweerd brings together local products and international flavours. His creativity finds expression in unexpected combinations and clashing conventions with an oriental touch, that give an added depth to his dishes. It’s not surprising that he has been awarded 2 Michelin stars. His son Matts will be making his debut at the culinary festival in Ibiza. The young cook intends to follow in the footsteps of his father. Although his father doesn’t expect him to take over De Treeswijkhoeve straight away: ‘That would be like playing football in the Champions League without the necessary preparation.’

The wealth of the province of Zeeland is an endless source of inspiration for chef Edwin Vinke and his son Tom Vinke. In their top-rated 2-star Michelin restaurant ‘De Kromme Watergang’ in Hoofdplaat, they throw themselves at the flora and fauna of the river Schelde, the Northsea and the polder. The focus lies on fish, shellfish and crustaceans. ‘Light-footed, sustainable and seasoned with cosmopolitan spices and herbs,’ that’s how they describe their dishes. Prior to joining ‘De Kromme Watergang’, Tom gained experience as a chef in the renowned Catalan restaurant ´El cellar de can Roca´ in the Spanish city of Gerona.

He was voted ‘Best Sommelier of the Netherlands’ for two years in a row (2019, 2020). A major achievement, fueled by his all-consuming love for wine. He started in Dusseldorf at the 2 Michelin star restaurant ‘Im Schiffen’. And he mastered the intricacies of the trade at restaurant ‘Inter Scaldes’ in Zeeland, awarded with 3 Michelin stars. He worked there for no less than 8 years. Currently he is co-founder of A Genuine Wine Company. This company has an online wine platform in Belgium and The Netherlands, a wine brand in South Africa and in September 2022 they will open their own restaurant in Ouderkerk aan de Amstel: SAAM restaurant. This restaurant is in collaboration with the renowned Dutch-South African chef Margot Janse. Koen provides events, tasting sessions and he gives advice to various restaurants on how to build their own wine cellar. For Chef’s Table Ibiza 2022 he has composed a beautiful wine selection that connects the 6 different courses in a refined way.