He visits restaurants so often that he habitually looks for the menu at the table at home. Culinary entrepreneur Carsten Klint knows better than anyone where to make a reservation. Perhaps you can get some inspiration for your own Christmas dinner or perhaps these culinary hotspots are nice for a dinner after the holidays, to unlearn…
Westlander Jim Ophorst started in 2016 as chef of PRU at the luxury resort Trisara in Phuket, Thailand. Two years later, the Michelin Guide was published in Thailand for the second time, which also included the south for the first time: Jim was immediately awarded the first star for the sixteen-cover restaurant. PRU stands for Plant, Raise and Understand. Vegetables, herbs and (edible) flowers are grown on our own PRU Jampa farm. In addition, the chef only uses line-caught fish and if he works with meat, it naturally comes from free-range. Sustainability and respect for nature go hand in hand and all the ingredients he uses in his kitchen come from Thailand. It is not without reason that Michelin awarded him in 2021 as the first and only restaurant in Thailand with a Green Star. Reservations for this restaurant must be made a month in advance, but you can here Register in advance for the waiting list.
As an 18-year-old, Zeelander Richard Ekkebus leaves the kitchen of Robert Kranenborg in the prestigious Amstel Hotel to try his luck abroad. There he is further trained by the greatest three-star chefs in France: Pierre Gagnaire, Alain Passard and Guy Savoy. After stopovers in Mauritius and Barbados, he lands in Asia. As Director of Culinary Operations and Food & Beverage, Ekkebus is currently the most successful Dutch chef across the borders. His restaurant Amber at The Landmark Mandarin Oriental in Hong Kong has been awarded two stars by Michelin for more than fourteen years. After a restaurant renovation costing 10 (!) million dollars, Ekkebus is focusing on a new concept. One hundred percent dairy-free, less meat, use of local organic agricultural products and sustainably caught fish, shellfish and shellfish. This resulted in this year being awarded a Green Michelin star. Make here your reservation.
A little closer to home, Ralf Berendsen cooks fantastic food. In Lanaken, Belgium, he has been Executive Chef for more than eleven years at Relais & Châteaux hotel La Butte aux Bois, where La Source restaurant received its first Michelin star in 2013 and the second five years later. The owners reinforced a more long-term collaboration with the Dutch chef by renaming the restaurant 'Ralf Berendsen' in 2021. Located in a wooded area, the luxury is noticeable in every detail. According to the inspectors of the red food bible, Ralf is a perfectionist who enriches recognizable flavors with delicate nuances and the subtlety of international seasonings. 'The great balance that the chef manages to find between these intense flavors, just like the striking sauces, proves the talent of Ralf Berendsen. The sweet tooth also likes to hear that he has a past as a baker-pastry chef. So are the bread and cookie carts to die for!', according to the Michelin Guide. Unfortunately, there is no longer a table available during the holidays, but it might be nice to start the new year in this restaurant. reserve here.
The winter issue of MASTERS was created in collaboration with Jordi van den Bussche. Many will know him as YouTuber Kwebbelkop, but he has been working hard as an entrepreneur for some time, as he explains in the Great Interview. What is new is that his company JVDB Studios offers to do social media marketing and short format content marketing for other companies. “They can also figure it out themselves, but we cracked the code.” Jordi gives a platform to like-minded entrepreneurs such as Jay-Jay Boske, Demy de Zeeuw, Chahid Charrak and Marcella de Bie, and discusses developments surrounding games, crypto and NFT: “Just as bitcoin turned the financial system upside down, will that also happen with gaming.” This extra thick winter issue also focuses on Lengers' first own ship, an interview with Corendon CEO Atilay Uslu, specials about the new BMW 7 Series and Samsung foldables, and - exclusively for MASTERS! – an interview with Max Verstappen.
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