i. Biography
Dutch chef and restaurateur Dick Middelweerd has built his standing through continuity, not movement: a long, exacting practice anchored at De Treeswijkhoeve in Waalre, Netherlands. Across decades at the same address, his work has been shaped by precision, patience, and repetition, with Michelin recognition in 2005 and 2013 marking the points where that discipline was publicly noted.
Coming Up
Dick Middelweerd is today the head chef, owner, and chef-restaurateur of De Treeswijkhoeve, a role he has held since 1991. In a trade that often measures status by openings and relocations, this kind of duration is itself a skill set: the ability to keep a kitchen defined, year after year, by the same standards until the place and the cook are difficult to separate.
Where They Are Now
Today, Middelweerd is chef and restaurateur at De Treeswijkhoeve. His kitchen earned Michelin recognition, and mentoring younger chefs has become part of the same professional frame: standards, repetition, and care applied not only to service, but to the handoff of methods and expectations. The authority here comes from the work itself, not from the surrounding story. His own description is plain and useful: "Cooking is about craftsmanship, connection and creating moments that linger beyond the table." Read as trade language, it points to the core of the job: technique in the kitchen, discipline at the pass, and the ability to leave a table with more than a finished plate. That work has been publicly recognized, most notably with Michelin recognition in 2005 and 2013, and with a national craft honor. The pattern is consistent: a chef tied to a single house, judged on the durability of the standard, and noted for helping others understand what that standard demands.
Career - head chef — De Treeswijkhoeve, Waalre (1991–present) - owner — De Treeswijkhoeve, Waalre (2000–present) - chef and restaurateur — De Treeswijkhoeve, Waalre
Signature
Dick's signature dishes include Lobster Bouillabaisse Style. The dish name signals the register of his kitchen: composed work, clear technique, and an approach that aims for control rather than noise.
In Their Words “Cooking is about craftsmanship, connection and creating moments that linger beyond the table.” “I wanted to cook at a high level.”
Honors
Dick's honors include Two Michelin stars (first star in 2005; second star by 2013) and Craftsman of the Year (2026).
FAQ What is Dick Middelweerd's current role? Dick Middelweerd is Chef and Restaurateur. What recognition has Dick Middelweerd received? Two Michelin stars (first star in 2005; second star by 2013). What is Dick Middelweerd known for? Mentoring the next generation of chefs.
