Portrait of Rogier van Dam
i. Biography
Modern French–Amsterdam gastronomy at this address is creative but disciplined: classical French training, Northern Dutch roots, and an insistence on taste and ingredients over overcomplication are the working frame for Rogier Van Dam’s cooking.
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The Path
The line of work runs through Monnickendam before Amsterdam: Rogier Van Dam was head chef at Posthoorn in Monnickendam, Netherlands, until 2010. Since 2010, the trade has been centered at Restaurant Lastage, where he has been owner and chef; since 2019, it has also included co-ownership of Restaurant Lazuur.
The Work Today
Modern Dutch cooking at Restaurant Lastage has been chef-owned by Rogier Van Dam since 2010. The kitchen is described as French Mediterranean, built mostly with seasonal Dutch ingredients, and kept focused on taste and ingredients rather than overcomplication. Creative cuisine here is treated as control, not ornament. The center is Modern French–Amsterdam gastronomy with artisanal simplicity: Dutch seasonality, French technique, and restraint held in a concise register.
Restaurant Lazuur in Amsterdam Noord, Amsterdam, Netherlands, adds a second current post for Van Dam as co-owner. The role extends the work beyond the original Amsterdam restaurant while keeping the practice tied to the city’s dining map.
Signature
The named signature is Epoisses Nu in Brioche.
Acclaim
Recognition for Rogier Van Dam includes Michelin star (2011), Michelin star (2009), and Bib Gourmand (2023).
FAQ
Asked of Rogier
What is Rogier Van Dam's current role?
Rogier Van Dam is Owner of Lastage.
Where did Rogier Van Dam work before?
Earlier in their career, Rogier Van Dam worked at Posthoorn.
What recognition has Rogier Van Dam received?
Michelin star (2011).
The Sunday email
Read about chefs like Rogier van Dam in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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