Ollie Schuiling

Coming Up

Training at Cas Spijkers Academie established discipline as the base layer of Ollie Schuiling’s work. From there, the path moved through kitchens where standards are exacting and detail is not optional: FG Restaurant in Rotterdam, then De Leest in Vaassen, and later Schloss Schauenstein in Switzerland. Read in sequence, those stages show an apprenticeship built around range, control, and precision rather than a single culinary lane. At Restaurant Kasteel Heemstede, that accumulated experience became a working kitchen under Ollie Schuiling as chef and owner since 2019. Ownership places him inside both the food and the structure around it, with the restaurant’s rhythm sitting alongside the cooking itself. The move into that role brought the techniques and standards from earlier kitchens into one place, where they could be applied with consistency.

Where They Are Now

Organization and cooking are treated as one job. Ollie Schuiling puts it directly: "I take care of the organization of the restaurant and of course the cooking in the kitchen; I’m also the chef." The point is not just service flow or line work, but the coordination that lets the whole restaurant function as a single operation. The cuisine is built from Dutch product without being boxed into a narrow regional script. Holland supplies the ingredients; international techniques supply the method. That combination gives Restaurant Kasteel Heemstede a clear working identity: grounded in local sourcing, but shaped through a wider technical vocabulary. What emerges is a style that favors order, clarity, and execution over display. The food reflects a philosophy formed across different kitchens and brought into alignment at Restaurant Kasteel Heemstede.

Signature

Ollie’s signature dishes include Imperial Heritage Caviar, Noordzeekrab, Ree, and Rabarber². The list points to a kitchen working with considered ingredients and measured composition. The dishes read as restrained rather than loud, with attention directed toward texture, season, and the discipline of form.

In Their Words “I take care of the organization of the restaurant and of course the cooking in the kitchen; I’m also the chef.”

Honors

Ollie’s honors include SVH Meesterkok.