i. Biography
Dutch fine-dining craft in Hans van Wolde’s work is tied to two houses: Beluga in Maastricht, which he founded and ran as founder and head chef until 2018, and Brut172 in Reijmerstok, Netherlands, where he is Chef de cuisine. Born in Rotterdam, van Wolde carries a clear kitchen lesson from Toine Hermsen into the plate: “Toine mainly taught me about the beauty of food. It's not just about the presentation on the plate, but it should also be rich and tasty.”
Coming Up
A Dutch kitchen progression built van Wolde’s base through repeated chef-kok posts: Taverne d'Ouwe Haven in Vlaardingen from 1989, World Trade Center in Rotterdam from 1990, Officierskeuken Koninklijke Landmacht from 1991, Elysée Parkhotel in Nieuwerkerk aan den IJssel from 1992, and Corona in Den Haag from 1993. The craft line then tightened at Toine Hermsen in Maastricht, where Hans van Wolde worked as chef-kok from 1994–1998, before founding Beluga in Maastricht and serving there as founder and chef-kok from 1998–2018. The current post is Brut172, where Hans van Wolde has worked as chef-kok since 2020.
Where They Are Now
At Brut172, the kitchen is organized around pure, local, artisanal cooking, with creative, seasonal cuisine drawing from regional ingredients and the restaurant's own garden. In van Wolde’s wording, locality is not a claim of self-sufficiency; it includes the network of nearby producers and craftspeople around the restaurant.
Signature
The named signatures show van Wolde’s register through composed, ingredient-led plates: Crab Shell 2.0 | Tomato | King crab | Bloody Mary | Caviar, Artichoke|Barigoule|Carrots|Endive|Autumn Salad|Buttermilk, and Gooseliver & Carrot.
In Their Words “Toine mainly taught me about the beauty of food. It's not just about the presentation on the plate, but it should also be rich and tasty.” “That would be insane: I’m a chef, not a farmer. That’s why local to me also means working with people in the area.”
Honors
Hans van Wolde has received two stars for Brut172. Recognition for the Beluga period includes Michelinster for Beluga (1998) and Second Michelinster for Beluga (2005), marking the Maastricht restaurant’s place in van Wolde’s record.
Profile updated July 2026
FAQ
Asked of Hans
What is Hans van Wolde's current role?
Hans van Wolde is Chef de cuisine.
Where did Hans van Wolde work before?
Earlier in their career, Hans van Wolde worked at Taverne d'Ouwe Haven, World Trade Center, and Officierskeuken Koninklijke Landmacht.
What recognition has Hans van Wolde received?
Second Michelinster for Beluga (2005).
