Arturo Dalhuisen

The Climb

ROC van Twente gave Dalhuisen the base: a formal kitchen education that set precision and technique ahead of improvisation. From there, he moved through the working order of professional kitchens, first as chef at De Poppe in Markelo, then as chef at De Swarte Ruijter and chef at Valuas. Each post added another layer of practical experience, and the shape of that progress is clear: service after service, kitchen after kitchen, with no shortcuts between one level and the next. As souschef at Restaurant De Leest, Dalhuisen worked closer to the operational core of a high-level kitchen, where leadership and execution sit side by side. That experience led into his time as chef at The White Room in Amsterdam (2016–2019), where he carried the demands of a prominent city restaurant and continued to define his own approach to the work. Those years mark a distinct phase in his development, bridging the formative part of his career and the more senior responsibilities that followed. Most recently, Dalhuisen served as Head Chef at Voltaire (2022–2024). The role marked the point where experience, taste, and management came together in one place. Voltaire in Leersum, Netherlands, became the next setting for that work, and his current position as Chef de cuisine there keeps him at the center of the kitchen.

In Their Words “It is a unique opportunity for me to get to work in this impressively beautiful place and continue to realize my culinary ambitions.” The line points to place as part of the work: a kitchen setting that matters, and a career built around the conditions where skill and environment meet. What comes through here is not sentiment, but recognition of place and character. For Dalhuisen, the setting is part of the craft context, and that makes it a fitting frame for a career shaped by discipline, accumulation, and sustained purpose.