Dennis van den Beld

Coming Up

Early in his career, Dennis van den Beld worked as head chef at Het Roode Koper in Ermelo, a role that depends on timing, consistency, and control over pace. The title points to the kind of kitchen he was building: disciplined, composed, and attentive to how a plate reads in service. Even there, the line was clear between decoration and purpose. The cooking was already aimed at clarity, with each plate carrying a considered point of view.

Where They Are Now

The defining fact remains the same: Head Chef. What has become sharper is the way Dennis van den Beld describes the food—seasonal and direct. The menu follows the calendar rather than pushing against it, and that choice shapes the tone of the kitchen. “Now summer is coming, everything is fresher and happier: that’s how we cook too.” In that sentence, the method is plain: work with produce at the right moment, keep the flavors bright, and let the season set the register instead of forcing the plate.

Signature

The signature dishes point to range within the same kitchen language: pumpkin mousse with miso, tarte tatin, and Baba au Rum, Pineapple, Yoghurt, Rosemary. Dennis van den Beld moves between familiar forms and sharper combinations without losing balance. Pumpkin mousse with miso brings depth and softness together; tarte tatin leans on caramelization and structure; Baba au Rum, Pineapple, Yoghurt, Rosemary folds sweetness, acidity, and herb into a tighter frame. The common thread is control of contrast, with each component placed to do a specific job.

In Their Words “We pay more attention the other things: what’s in season, strong flavors and what goes well together.” The focus here stays on the basics of line cooking and menu design. Seasonality becomes the starting point, not a slogan. Strong flavors are used for definition, not noise. What goes well together is the real work: proportion, pairing, and order. The result is a kitchen that trusts ingredients and arrangement over display. “We don’t serve asparagus in a traditional way, but in different structures: from ice cream to fried.” This is a precise way of describing variation within a single ingredient. Asparagus is treated as a material that can move across textures and temperatures without losing its identity. From ice cream to fried, the same product is given different structures, which shows a kitchen interested in form as much as flavor. That mix of restraint and invention gives Dennis van den Beld’s cooking its character: seasonal, direct, and willing to rework a familiar ingredient without overcomplicating it.

Recognition

Dennis van den Beld has received Michelin star (2015).