Joris Bijdendijk

The Path

At Sint-Nicolaaslyceum and Hogere Hotelschool Den Haag, Joris Bijdendijk built the kind of base that kitchen work still asks for: consistency, discipline, and a clear standard of execution. In 2013, the move from afwasser to chef at Bridges in Amsterdam marked a steady climb through the pass and the prep bench, with responsibility arriving by degrees rather than by headline. Since 2014, that same progression has carried into RIJKS®, where he has held the Executive Chef role in Amsterdam, while also extending it to Wils and Wils Bakery Café.

The Work Today

At RIJKS®, Wils, and Wils Bakery Café in Amsterdam, the work is built around control rather than display. Joris Bijdendijk describes the line plainly: cooking has to reflect Dutch produce, teamwork, and a love for simplicity. That framing puts the craft on ingredients and coordination, not decoration. His comment on smoke is equally direct: it should stay in the background, adding just enough to give a dish another layer. That kind of restraint is a technique in itself—using detail to sharpen a plate without pushing it off balance.

Signature

Joris's signature dishes include Green mole recipe, Goat rend tart, Ajo Blanco with fennel and grapes, and Langoustine trout eggs. Taken together, they suggest a repertoire that moves with assurance between freshness, richness, and texture, each dish carrying its own careful balance of restraint and intent.

In Their Words “Cooking is about people and place. I build flavors that reflect Dutch produce, teamwork, and a love for simplicity.” “It does not have to be very smoky, but just that little touch; it gives a dish that extra layer.”

Acclaim

He holds SVH Masters certification.