i. Biography
Berry Thuss’s work at Landgoed de Holtweijde in Lattrop, Netherlands, is read through modern cuisine and the discipline of a kitchen led with quiet authority. Tied to Restaurant 't Spieck, his post is defined by the daily task of giving an established house a contemporary edge without losing control of timing, pace, or service.
The Path
At Restaurant 't Spieck, chefkok is not a decorative title but a working one. Berry Thuss holds the role in a kitchen where responsibility sits close to the pass, and where judgment shows up in the timing of service as much as in the plate. In Lattrop, at Landgoed de Holtweijde, the house and the chef are closely linked, and the work is understood in straightforward terms: modern cuisine, steady execution, and a clear sense of what the room needs.
The Work Today
At the estate in Lattrop, Berry Thuss leads the kitchen as chef. Landgoed de Holtweijde frames the setting, Restaurant 't Spieck gives the work its immediate point of contact, and the day-to-day craft sits between those two. The cooking is identified with modern cuisine, which here means clean lines and a contemporary register, without excess for its own sake. The job is as much about holding the room together through calm kitchen discipline as it is about the food itself. The role is also defined by how closely place and plate are bound together. Landgoed de Holtweijde in Lattrop, Netherlands, and Restaurant 't Spieck are the fixed coordinates of Berry Thuss’s present work, and chef, chefkok, and kitchen leader are the terms that describe that position. The emphasis stays on the craft: a kitchen led with control, a house expressed through service, and a style rooted in modern cuisine.
Profile updated July 2026
FAQ
Asked of Berry
What is Berry Thuss's current role?
As of 2026, Berry Thuss is Chef.
What is Berry Thuss known for?
Modern cuisine.
