Luc Kusters

Coming Up

Since 2010, Luc Kusters has owned and cooked at Bolenius in Amsterdam, and that long run has given the work a clear line: steady development, firm standards, and a willingness to keep adjusting the plate. At Bolenius Rembrandtpark and Bolenius, the cooking reads as deliberate rather than decorative, with a point of view that stays visible as the restaurants evolve.

Where They Are Now

At Bolenius Rembrandtpark, the roles of head chef and chef-owner put Luc Kusters in direct control of the kitchen’s daily tempo. The work here is defined by restraint, accuracy, and consistency, which is the sort of craft language that fits a chef whose career has been built hands-on and without fuss.

In Their Words “A star is important for a restaurant, but in my heart, my title as SVH Master Chef is more valuable.” That puts the emphasis where it belongs: on training, standards, and the technical weight of the title. For Luc Kusters, recognition matters, but it sits behind the discipline that supports the cooking. “This is what I want. This is what I believe in. And this is where, I think, the future is heading.” The statement is plain and useful. It shows a chef working from conviction rather than fashion, using his own direction as the measure for what comes next.

Honors

Luc's honors include Michelin star (2016). The award marks a point of recognition for work that had already been shaping Bolenius in Amsterdam over a number of years. It sits alongside his other distinctions as evidence of a career grounded in persistence, ambition, and a consistent modern point of view.