Executive Chef Dennis Kuipers (1970, Delft)
Dennis Kuipers (1970, Delft) started working as Executive Chef of The Dylan Amsterdam and Restaurant Vinkeles in 2006. From the very start his course was ambitious and his goal was clear: to elevate Vinkeles to a higher level.
His signature style, described as modern French with an international touch, is best exemplified by the audacious Hamachi “crudo” served with strawberries, Yuzu, jalapeño pepper, cocos, pistachio and lavender. A bold balancing exercise revealing layers of flavor.
His creativity and his focus brought him his 1st Michelin star in 2009. Gault Millau rated Vinkeles with 18 points and the Dutch Culinary “Lekker” magazine placed the restaurant in the Top 30.
Besides Vinkeles, Dennis developed several other concepts at the hotel. An example is ‘High Wine’, consisting of 4 tasting glasses of wine with matching bites. Another initiative on his count is Brasserie OCCO which opened in 2012: a place to enjoy a proper rib-eye, a sumptuous burger or a well tossed Caesar salad.