Welkom op Sint Maarten Commodore Suites Special


Chefs participating in the Fête de la Cuisine 2016:

- Raymond Reeb
- Wilco Berends
- Alain Alders
- Sander Spruijt

Raymond ReebMichelin Chef Raymond Reeb is chef/owner of restaurant Tante Kee since 2003. Raymond started with a bread and pastry training, but soon made the switch to become a chef. After working at different restaurants, Raymond was chef at Tante Kee under the former owners for 5 years. Raymond and his partner Kim, took over the restaurant in 2003 and have built a good reputation over the years.

Restaurant Tante Kee is located on the picturesque island of Kaag (South Holland) surrounded by water and with the most beautiful waterfront terrace in the Netherlands. Tante Kee was recently elected by the public to be one of the winners of the Restaurant Week Winter 2016. It was ‘IENS TOPPER’ in 2015 and Gault Millau awarded it with 13 points and mentioned it as one of its favorite addresses. Chef-owner Raymond Reeb cooks French with occasionally a touch of Asian flavor. He works with organic and local products as much as possible.

The waiters are guided by co-owner Kim Edwards. Since 2006, Tante Kee is a member of the chefs organization “Jeunes Restaurateurs D’Europe”.

Wilco BerendsMichelin Chef Wilco Berends was born and raised in Barsingerhorn in the province of North Holland. He is a hard worker, passionate about what he does and he greatly values honesty, which is thoroughly reflected in his culinary work. Wilco’s cooking style is French with influences from all over the world. He uses mostly organic, honest products, which always remain recognizable and identifiable. When served, the flavors remain pure, intense and surprising. Coming from the North of Holland, Wilco tries to use products from that region or suppliers that are based around that area. Examples are ‘Opperdoezer ronde’ potatoes, hares from Nieuwe Niedorp, cheese from ‘Bourgondisch Lifestyle in Beverwijk and Dutch recipes from the old days, such as ‘Hete Bliksem’.

From a very young age, it was Wilco’s passion and goal to become a top chef. Having a grandfather that was a great baker and a mother that excelled in the preparation of typical Dutch dishes, Wilco’s career choice was quickly made. His degree at the ‘LTS Consumptief’ in Schagen, combined with various additional courses gave him the right educational-base, which enabled him to do some very valuable internships at top restaurants such as Merlet (*) in Schoorl, De Hoefslag (*) in Bosch en Duin, Scholteshof in Belgium (**) and at restaurant L’Escargot (*) in London, where he was guided and instructed by Marco Pierre White, one of the tutors of Gordon Ramsey. Wilco’s first role as a Sous Chef was with Alan Pearson, at Restaurant Merlet (*) in Schoorl. In 1998, Wilco and the team at the Merlet managed to win a prestigious Michelin Star. His first role as a Head Chef, came in 1999 when he started at the new Restaurant & Grand Cafe De Veranda in Amsterdam. After 2 years of experience at a different level from the Michelin Star restaurants he worked at before, Wilco felt his ambitions were elsewhere. He then decided to follow his heart and return to Restaurant Merlet (*) in Schoorl, where he was asked to fill the role of Head Chef, in order to ensure that the quality of the restaurant continued to live up to its Michelin Star. Wilco successfully filled this role for the following six years. In April 2007, Wilco started as Head Chef at restaurant hotel De Nederlanden (*) in Vreeland. After 1.5 years, when the owner decided to sell the restaurant to a hotel group, Wilco asked to become co-owner. In 2012, after four years of co-ownership, Wilco became the proud owner of Restaurant De Nederlanden, a young restaurant, with a team full of energy and ambitions, with great plans for the future.

Restaurant Hotel De Nederlanden (*) is located in Vreeland, a small town situated right along the river Vecht, between Vinkeveen and Hilversum in the province of North Holland. It has a restaurant, a lounge, a (heated) waterfront terrace, two private dining rooms and 10 hotel rooms. Restaurant De Nederlanden holds a Michelin Star and is a member of Les Patrons Cuisiniers, Quality Lodgings and Charme Hotels.

Alain AldersDuring his career, Michelin Chef Alain Alders has worked at Restaurant De Kersentuin in Amsterdam, The Amstel Hotel, Restaurant De Hoefslag in Bos and Duin and Restaurant Corona in The Hague. He passed various apprenticeships at well-established restaurants within Europe. The three star Michelin Restaurant Akelare in San Sebastián, left a particular strong impression on him. In 1996, he started as Chef de cuisine at Estate Duin & Kruidberg. Some years later he was given the opportunity to establish a restaurant here of culinary top quality.

In 2002, Restaurant De Vrienden van Jacob opened its doors with Alain Alders, the present Executive Chef and certified SVH-Master chef at the helm. Alders speaking about his style of cooking: "We follow the classic French pattern in our kitchen with Mediterranean accents. Top gastronomy may never be too rigid, that is why I refer to my cooking style as ‘loose’.” He points out that talent and culinary experience are very important of course: "But it is just as important to practice your profession with affection: every single day. It is impossible to gain top achievements without passion and maximum concentration." The end result is always a light digestible, original combination of ingredients and garnitures which in order of taste, match with one another.

Alain Alders: "We test new creations according to our Gourmet menu. We use this menu as a kind of platform, only the best combinations gain a place on the menu, which changes four times a year. The accompanying wine arrangement with the dishes makes the culinary feast complete."

Sander SpruijtMichelin Chef Sander Spruijt is head chef of restaurant De Burgemeester since 2013. His partner Anne, fulfills the important role of hostess. The ambitious young new owners have a grand vision for the future. Their ambition, combined with the renewed refreshing menu, will put them in the spotlight.

Spruijt comes from Ciel Bleu, the two-star restaurant in hotel Okura in Amsterdam. Previously he also worked in restaurant De Nederlanden, which has one Michelin star.

Creative cuisine is pure De Burgemeester a place to stay very enjoyable. In addition to the surprising and tasty cuisine, this restaurant is known for its beautiful wine assortment of mostly Italian wines. November is the time for the now famous truffle weekends at Restaurant De Burgemeester. They present an extensive menu around the white and black truffles from Piedmont, accompanied of course with the wines from this region.