Dick Middelweerd

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.

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.

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.

Dick's honors include Two Michelin stars (first star in 2005; second star by 2013) and Craftsman of the Year (2026).