i. Biography
Kirsten Eckhart is chef at Gartine in Amsterdam, where the work runs on two tracks at once: the kitchen and the business behind it. In 2007, she became co-owner of the restaurant, a change that made her role both culinary and proprietorial and tied her more closely to the place’s direction. The practical starting point was simple: “We had vegetables left over.” From there, Gartine took shape through seasonality and restraint, with the menu guided by what the kitchen had in front of it.
The Essentials The next question was equally direct: “We thought: how nice would it be to do something with that?” That kind of logic points to a kitchen built from use, not excess. “We wanted to do something that suited what was in the garden” describes the method clearly: the garden sets the terms, and the kitchen works to match them. At Gartine, that means treating produce as the brief and letting the menu follow what is available. The garden is not just a source of ingredients; it functions as the restaurant’s measure for pace, tone, and decision-making.
In Their Words “We wanted to do something that suited what was in the garden.” “We thought: how nice would it be to do something with that?” Taken together, those lines show Kirsten Eckhart’s approach in plain terms: practical, responsive, and built around use. Leftover vegetables became the basis for a way of cooking that values fit over display and timing over flourish. At Gartine, that has produced a restaurant identity rooted in everyday abundance and shaped by judgment and restraint. The garden remains the starting point, and the kitchen’s job is to work from it with care.
Profile updated July 2026
FAQ
Asked of Kirsten
What is Kirsten Eckhart known for?
She is known for her work as chef of Gartine.
Where does Kirsten Eckhart work?
She works at Gartine in Amsterdam.
Who is Kirsten Eckhart?
She is a chef and co-owner of Gartine.
