Fred Wielinga

Today

At Xiao Ping Kitchen in Taipei, Fred Wielinga works in a role that asks for precision, pace, and restraint in equal measure. The job sits at the point where service, timing, and kitchen discipline have to hold together without slack. His current position reflects a career built through repeated work in professional dining rooms rather than sudden leaps. Early posts at Restaurant De Gasterie in Hindeloopen established the practical base of that work: the habits of line discipline, consistency, and attention that a working kitchen demands. At Restaurant 't Jagertje in Langweer until 2012, the same demands continued over time, with service and repetition sharpening the discipline behind the cooking. Those years were different in setting and tempo, but the craft remained the same: keep the standard steady and the kitchen responsive. In 2012, the move to Restaurant Legemeer marked another stage in that progression. The work there extended the same priorities — competence, persistence, and the management of a staffed dining room under pressure. That experience now sits behind his role at Xiao Ping Kitchen, where the title of chef carries both authority and the responsibility of shaping how the kitchen operates. Seen together, the route from Restaurant De Gasterie in Hindeloopen to Restaurant 't Jagertje in Langweer until 2012, then to Restaurant Legemeer from 2012, and now to Xiao Ping Kitchen in Taipei, reads as a career assembled through service rather than display. Each room added a different set of conditions; the throughline is the same: keep working, keep the standard, and let the craft do the talking.

In Their Words The remark points to a practical side of hospitality: a restaurant is not only about the meal, but about how the offer extends across the full visit. In that sense, the line reflects a working attitude toward service — straightforward, attentive, and interested in making the evening function smoothly for the guest. For Fred Wielinga, it fits a career shaped inside kitchens where hospitality is measured in details as much as in food.