i. Biography
The work at Codium reads as the result of accumulation: first the pressure of service, then the larger responsibility of ownership. Wouter Kik’s route runs from restaurant de Vierbannen to de Kromme Watergang, then into Codium in Goes, where the roles of eigenaar and chef-kok sit on top of one another. The line is steady rather than dramatic, built through years of service, technique, and the kind of repetition that clarifies a kitchen’s standards.
Coming Up
Training at Zadkine placed Wouter Kik inside the practical side of the trade before he moved into Dutch kitchens, where precision is expected and pace is constant. At restaurant de Vierbannen, he worked as executive chef from 2012–2017, a stretch that put him in charge of rhythm, control, and the day-to-day demands of service. He then moved to de Kromme Watergang, serving as souschef/keukenchef from 2017–2019, where the work continued in a kitchen culture defined by exactness and layered experience. In 2019, that progression brought him to Restaurant Codium in Goes, Zeeland, Netherlands, where Wouter Kik became eigenaar and also took on the role of chef-kok at Codium in Goes, Zeeland, Netherlands. The move tied the kitchen to the business, making ownership part of the same discipline as cooking. Since 2019, he has been co-owner of Restaurant Codium, shaping the restaurant’s direction in Goes, Zeeland, Netherlands through the same measured approach that marked the earlier stages of his career.
Where They Are Now
At Codium (Goes), the current work is split between kitchen leadership and co-ownership, with Wouter Kik serving as chef-kok and, since 2019, as co-owner of the restaurant. That combination makes the role more than operational: the food is not separated from the structure around it, and the decisions behind the restaurant sit alongside the decisions made in service. Zeeland is one of the sources Kik names for the cuisine, alongside international aromas and flavors. The result, in his own terms, is refined and light, with fresh acidity, but also with a lot of color and depth. It is a style that keeps to clarity without flattening the plate, and to brightness without losing density. The earlier posts at restaurant de Vierbannen and de Kromme Watergang remain part of the same line of work. The executive-chef period, the souschef/keukenchef years, and the step into ownership in 2019 all point toward the present position at Codium: a chef-kok in Goes working with a defined vocabulary and the authority to apply it across the restaurant.
In Their Words “Over the years I have developed my own cooking style. I am inspired by Zeeland and international aromas and flavors. My cuisine is refined and light, with fresh acidity, but also with a lot of color and depth.”
Honors
Wouter's honors include Young Chef of the Year.
Profile updated July 2026
FAQ
Asked of Wouter
What is Wouter Kik's current role?
As of 2026, Wouter Kik is chef-kok.
Where did Wouter Kik train or study?
Wouter Kik trained at Zadkine.
What recognition has Wouter Kik received?
Young Chef of the Year (2024).
