Chef Nico Boreas of restaurant Sabero has been at the top of Dutch gastronomy for many years. His kitchen is characterized by pure ingredients, refined layers of flavor, and a strong focus on balance and elegance. With his creative approach, he creates dishes where finesse and character come together.

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 the 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 focuses on craftsmanship, seasonal products, and refined flavors. Under his leadership, the restaurant was awarded a Michelin star, further cementing his place within Dutch gastronomy.

Chef Hans Derks is known for his approachable 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 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 for detail, he provides a culinary experience that continues to surprise.