Angelo Autiero

The Path

The lowest station in the kitchen often teaches the most durable habits. Angelo Autiero started as a dishwasher at a seasonal restaurant in Vlissingen, where timing, endurance and respect for the brigade are learned by doing, not by theory. He then returned there as pizza baker at a seasonal restaurant in Vlissingen, moving from utility work to a position that demanded pace, control and clean handwork. Professional hospitality widened the frame at Boutique Hotel Corona in Den Haag, where Angelo Autiero worked as student and absorbed the tighter choreography of service alongside the cooking. The next step came at Boreas, where he became sous chef and took on the responsibility that comes with leading from within the kitchen. By then, the shape of his ambition was already clear. “I knew quite early on that I wanted to start my own business. I was about twenty and had already seen several kitchens and learned from different people, so I had the idea of opening my own restaurant someday.” It is a straightforward reading of the trade: enough rooms, enough cooks, enough service to understand what the work asks of you. Today, Angelo is Executive Chef of Hofstede de Blaak and chef of Hoe Lee Kow, carrying that early discipline into both roles.

The Work Today

At Hofstede de Blaak, Autiero runs the kitchen as Executive Chef with a plainspoken brief. “Hofstede has an international kitchen, so actually we cook what we like. We want people to be able to walk in here in an accessible way, without too much fuss.” The emphasis is on clarity and ease: food that lands without forcing the room to perform around it. He also works as chef at Hoe Lee Kow, where the cooking is Asian Contemporary and set at a mid-price point. The style changes, but the governing idea does not. Across both kitchens, Angelo Autiero keeps to a practical register shaped by experience, with food that is considered and direct rather than decorated for its own sake.

In Their Words “I knew quite early on that I wanted to start my own business. I was about twenty and had already seen several kitchens and learned from different people, so I had the idea of opening my own restaurant someday.” “Hofstede has an international kitchen, so actually we cook what we like. We want people to be able to walk in here in an accessible way, without too much fuss.”