Bart started his culinary career at the age of 16. He has worked his way up the ranks in some of the Netherlands ‘ best establishments. After his second year as a trainee, he landed a job at the prestigious Toine Hermsen, Michelin star restaurant in Maastricht. This is where Bart found his true passion for cooking and where he was taught the precision and speed required to cook among the best in the industry.

After two and a half years, Bart took on a new role at Savelberg, a Michelin star restaurant, and hotel. Here he has learned to master fish and seafood dishes alongside modern techniques and gain a love for the grill. It was during this time that Bart got a thirst for knowledge and personal development and therefore signed up for several internships. Amongst them – The waterside inn***, Beluga**, and Noma**.

Feeling empowered and eager to express all his newly acquired skills,  at the age of 22 Bart took on his first head chef position in the luxury Resort of El Gouna, on the red sea coast in Egypt.

In no time, Bart’s cuisine became in great demand, and when the opportunity arose to open the prestigious El Gouna yacht club. He was the right fit for the job. After being at the helm of the yacht club for two consecutive years, he opened its sister venue – “Offshore”.

Due to the sudden turmoil caused by the Egyptian revolution, Bart decided it was time to move on and test new waters. He was offered a head chef position at the ultra Luxury Aman Resorts – Amanyara – in the Turks and Caicos Islands.

In this paradisiac setting,  Bart got inspired by new and exquisite flavors brought in by his team of Asian chefs and the Caribbean local produce. This fuelled his ongoing pursuit of playful and innovative creations inspired by his ever-changing surroundings. Until today this is what forms the core of Bart’s international cooking style.

It was in Turks and Caicos that Bart met his wonderful and lively wife Ana. After being away from their families for many years, they decided that it was time to move back to Europe and be closer to their loved ones. London came into the picture, and that is what they have called home ever since. The reason to come back was family, and not long after that they have created their own.

Since 2015 Bart has been cooking as a private chef based in London. His responsibilities include working on superyachts, ski resorts, and traveling to tropical destinations of all sorts.

Bart has gained invaluable knowledge and experience from his travels but he always refers to his early foundations of working for Hermsen and Savelberg as the cornerstones of his ability to present exclusive, original, and perfectly executed dishes time after time.

Bart recently reached the finals of MasterChef: The Professionals 2020. He said; “I entered the competition because I wanted to challenge myself and see if I could do real fine dining in my own style. “As a private chef I don’t do much fine dining and I really wanted to combine my experience travelling the world with my Michelin star education; MasterChef was the perfect opportunity to do this.

“It feels absolutely fantastic to get through to the finals. It has been a huge challenge and to get this far is a dream come true. “I want to explore even more international cuisines and bring my ability to create original dishes to a whole new level.”

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