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When I was young and someone asked me what I wanted to become when I grew up, my answer was always: a chef.


Ever since I can remember, I’ve always wanted to be a chef.


While all my friends wanted to become a pilot or firefighter,

I always wanted to be a chef


Ever since I became a chef, I have been living my childhood dream.


During family holidays, sitting in the backseat of my father’s car, I found inspiration in the MICHELIN Guide that laid beside me. This renowned red culinary bible sparked my dream to one day cook as a three Michelin-starred chef myself.

Following my dream, I opened my first restaurant, De Leest *** in Vaassen, the Netherlands in the summer of 2002 and a year later I received my very first Michelin star. In 2007, I was granted a second star followed by that much desired third Michelin star at the end of 2013. A result for which I’ve worked astonishingly hard and of which I am incredibly proud.

At Fine Fleur I am now feeling that same passion and motivation. This new adventure Is the first step into a brand new world. I cannot wait to build something remarkable in

this gastronomic metropolitan and to welcome you as a guest.



It’s been quite a few years since my passion for cooking really started to manifest itself. Fresh out of school, at the age of 17 I left for Asia to gain experience in high-end restaurants and to get acquainted with a new way of cooking. I’m schooled classically French but wished to be inspired by other cuisines. After all, the world around us has so much amazing things to offer. Something you will experience in our restaurant.


After returning to the Netherlands I started my employment with Jacob Jan Boerma at De Leest ***. Subsequently I became chef at Parc Broekhuizen in Leersum, where I received my first Michelin star at restaurant Voltaire in 2018. A success that left me longing for more and that entices me to do even better at Fine Fleur, the restaurant of myself and Jacob Jan Boerma.

‘We are fully devoted to always provide you, our guests, with the highest

of quality and to keep surprising you down to the most subtle detail’

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