Richard de Vries

Richard de Vries is Executive Chef / chef-kok of Restaurant, Hotel & Spa Savarin in Rijswijk. His career has developed through Dutch restaurant and hotel kitchens where disciplined service, precise execution, and steady kitchen operations are essential. The work has given him experience across restaurant-led and hotel-led hospitality, with a background shaped by varied rooms rather than a single house style. His formation includes Restaurant Parkheuvel in Rotterdam, La Rive at the Amstel Hotel in Amsterdam, Restaurant De Bokkedoorns in Overveen, Restaurant De Zwetheul in Schipluiden, Restaurant De Nederlanden in Vreeland, Restaurant Savelberg in Voorburg, Restaurant Wielinga in Leiden, Bilderberg Parkhotel-Restaurant The Park, Restaurant Lakes, and Restaurant de Kas. Together, these kitchens point to repeated work in settings associated with composed dining, structure on the plate, and consistency in service. The range also shows exposure to different forms of hospitality, from classic hotel dining to restaurant-focused kitchens. At Restaurant, Hotel & Spa Savarin, the role of Executive Chef / chef-kok carries both culinary and operational weight. The property combines restaurant, hotel, and spa under one address, so the kitchen must support the pace of a wider hospitality setting while maintaining its own standards. That means menu execution, preparation, coordination, and timing all matter as much as flavor and presentation. The work requires a kitchen that can serve the dining room while fitting the flow of the overall guest experience. De Vries has described his approach as one of continual improvement, with an emphasis on product and dedication. That outlook fits a career built in kitchens where small errors travel quickly and consistency is central. His experience across respected Dutch addresses suggests a cook trained by service rhythm and station discipline, with a professional base formed through repeated exposure to exacting standards. Bib Gourmand recognition for Restaurant The Park sits among the sourced highlights of his career. It reflects the value placed on cooking that delivers pleasure and consistency, and it adds to a record that already includes experience at Parkheuvel, La Rive, De Bokkedoorns, De Zwetheul, De Nederlanden, Savelberg, Wielinga, The Park, Lakes, and de Kas. Since 2025, his work has continued in Rijswijk at Savarin, where he holds the top kitchen role. Richard de Vries remains identifiable through a career that moves from distinguished Dutch kitchens to his current position at Restaurant, Hotel & Spa Savarin. The through-line is clear: precise cooking, operational steadiness, and the ability to work within hospitality settings that demand both consistency and control.