As chef and owner of restaurant Odille in Sint Oedenrode, Casimir Evens shapes a modern kitchen where creativity and precision are central. With fresh flavors, refined techniques, and a contemporary vision, he develops dishes that surprise with their harmony and refinement.

Paul Pollux gained national recognition with restaurant Aubergine in Steyl, which was awarded a Michelin star for many years. His cooking style revolves around respect for the product, seasonal ingredients, and refined flavor combinations that bring together strength and subtlety.

As patron cuisinier of Hotel Restaurant 't Lansink in Hengelo, Lars van Galen is known for his French-Dutch cooking style with international influences. His kitchen revolves around craftsmanship, seasonal products, and refined flavors. Under his leadership, the restaurant was awarded a Michelin star, further solidifying his position within Dutch gastronomy.

Chef Hans Derks is known for his accessible elegance and passion for high-quality ingredients. With carefully built flavors and a strong focus on balance, he brings dishes that are both refined and recognizable.

Chef Thomas Groot is co-founder of Restaurant 212 in Amsterdam, awarded with two Michelin stars. His style is characterized by creativity, technical precision, and a contemporary approach to gastronomy. With surprising flavor combinations, thoughtful presentations, and a keen sense of detail, he ensures a culinary experience that continues to amaze.