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Martijn Kajuiter
Michelin-starred chef
- Discipline
- Other
i. Biography
Martijn Kajuiter is a Dutch culinary leader from Groningen, Netherlands, whose career reads as sustained kitchen practice: movement between rooms, repeated service, and the accumulation of technique over time. The work has taken him through the Netherlands, England and Ireland, with early training and professional pressure shaped in places such as Les Quatre Canetons, the Waterside Inn in London, and La Tante Claire in London. Those kitchens mark a line of study in pace, discipline and repetition.
Coming Up
The early stretch of Martijn Kajuiter’s career started at Les Quatre Canetons (1991–1995), where the length of the run points to the kind of daily repetition that hardens technique into habit. That was followed by a compressed sequence of London posts — chef at L'Ortolan in London (1995), chef at Waterside Inn in London (1995), chef at La Tante Claire in London (1995), and chef at The Restaurant Marco Pierre White in London (1995). Taken together, those years show a kitchen education built under pressure, with speed, precision and constant adjustment as part of the work. A return to Les Quatre Canetons (1998–2000) brought Martijn Kajuiter back to familiar ground with a more seasoned eye. The second spell suggests consolidation rather than repetition for its own sake: a chance to apply what London had sharpened and to deepen the habits already in place. From there he became head chef at Kwekerij de Kas in Amsterdam, Netherlands (2000–2007), a move into direct responsibility that required day-to-day control, technical consistency and the steadiness needed to run a kitchen across seasons. His next post extended that responsibility over a much longer period. Martijn served as executive chef in charge of food and beverages / head chef at Cliff House Hotel / The House Restaurant in Ardmore, County Waterford, Ireland (2007–2019). The title indicates more than line cooking: it places him inside the full operation, where timing, service and kitchen leadership have to work together. Over that stretch, the role established him as a hands-on operator with a broad brief and long tenure.
Where They Are Now
Since 2021, he has served as culinary leader at Relais & Châteaux Weeshuis Gouda, Netherlands. The position continues the same working pattern seen throughout the career: direct kitchen involvement, close attention to detail and a role grounded in daily service rather than distance from it. That line runs consistently through his work. From Les Quatre Canetons to the London kitchens, then on to Amsterdam and Ardmore, each stop added another layer of experience without changing the basic method: steady exposure to exacting standards, repeated practice and the discipline required to hold a kitchen together.
Recognition
Martijn Kajuiter has received Michelin Guide, one Michelin star (2010).
Profile updated July 2026
FAQ
Asked of Martijn
What is Martijn Kajuiter's current role?
As of 2026, Martijn Kajuiter is culinary leader.
Where did Martijn Kajuiter work before?
Martijn Kajuiter's earlier career included Les Quatre Canetons, L'Ortolan, and Waterside Inn.
What recognition has Martijn Kajuiter received?
Michelin Star (2010).
