i. Biography
Jan Willem Punt’s work is built across three kitchens, from De Lindeboom New Style in Beek to the present pairing of Das August in Bad Nenndorf and Dan B. In Ventabren.
The Climb
The early chef role at De Lindeboom New Style in Beek, Netherlands, gave Jan Willem Punt a base in discipline and technical control. That sort of start tends to shape how a kitchen is read later: precision first, then speed, then the ability to let instinct work inside structure. From there, the line of his career widened across the Netherlands, Germany, and France, but the same priorities remained in view — respect for ingredients and a clear sense of how a kitchen’s character can be carried without losing the work’s edge. Today, Jan Willem Punt holds Executive Chef duties at Das August and chef responsibilities at Dan B. The dual role points to a cook who can keep two different operations legible at once, translating one standard of work across distinct settings without flattening either one.
Today
At Dan B. in Ventabren, the cooking starts with local Provençal produce. That choice sets the terms of the plate: ingredients lead, and the rest follows. Colour is used as part of the dish’s language, not as decoration, and the kitchen’s tempo comes from what is near at hand. At Das August in Bad Nenndorf, the Executive Chef role sits on a different register. The farm-to-table approach keeps the menu tied to seasonality, while Modern German cooking provides the frame. The work reads as measured and direct, with restraint doing as much of the job as emphasis. Taken together, the two kitchens show Jan Willem Punt working from two clear regional positions: Provençal produce in Ventabren, and German farm-to-table cooking in Bad Nenndorf. The thread is consistency of method — place first, produce first, then control.
Recognition
The clearest recognition around Jan Willem Punt comes through the work itself: Produce-led Provençal cooking and Modern German farm-to-table cooking. Those two signatures define not just style, but the shape of the career. De Lindeboom New Style marks the starting point in Beek. Das August places him in executive charge of a seasonally grounded German kitchen in Bad Nenndorf. Dan B. situates his current work in Ventabren, where local produce and colour-forward plates set the terms. Read together, these postings show a career built around place, produce, and control rather than ornament.
Profile updated August 2026
FAQ
Asked of Jan
Where did Jan Willem Punt work before?
Jan Willem Punt's earlier career included De Lindeboom New Style.
What is Jan Willem Punt known for?
Produce-led Provençal cooking.
