What was your best subject at school?
What was your first job?
Planting chrysanthemum seedlings in a greenhouse aged 14
What was your first job in catering?
A steward in a café near my hometown, Zuilichem in the Netherlands, at 15 years old
What do you normally have for breakfast?
Fruit and nut cereals on weekdays, fried eggs, bacon and cheese at the weekend
What do you do to relax?
Go to the forest with my wife and kids – it is our escape from the hectic lifestyle we live
Which is your favourite restaurant?
Noma in Copenhagen
What's your favourite hotel?
Amanyara, Turks & Caicos Islands
Which ingredient do you hate?
Mastiha, a Greek tree sap used for drinks or sweets. I got into a massive fight with it during MasterChef practice and it's still stuck to most of the kitchen utensils
Are there any foods/ingredients that you refuse to cook with?
Not really, I've tried pretty much everything, from balls to brains
What do you always carry with you?
Phone, wallet, tweezers
Which person in catering have you most admired?
Toine Hermsen, I have looked up to him from the day I walked into his kitchen
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
Some far away country making something with my hands
What's your favourite film?
The Boondock Saints
What's your favourite book?
A Short History of Nearly Everything by Bill Bryson
What is your favourite prepared product?
Bossche bol, it's a massive Dutch profiterole
If you had more time, what would you do?
Pottery or knife making
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