In this episode of Chefs & Cellars, we travel to Delft to visit Restaurant Azurite, where we sit down with chef-owner Mario Ridder. Located within Huis van Delft, Azurite represents the culmination of a remarkable career that has taken Mario through some of the Netherlands' most influential kitchens, including Parkheuvel, De Zwethheul and Joelia. During our conversation, we explore how decades of experience, craftsmanship and ambition have come together in what may be his most personal project to date.

We discuss the origins of Azurite and how the project evolved from an advisory role within Huis van Delft into a restaurant that reignited Mario's passion for hospitality. What began as a conversation about the future of dining in Delft gradually transformed into an opportunity that he found impossible to ignore. Along the way, Mario reflects on his career, the lessons learned from years at the highest level of Dutch gastronomy, and the feeling that everything he had been building towards had finally come together.

A major theme throughout the episode is hospitality. Mario shares his philosophy that restaurants should create memories rather than simply serve food, and explains how Azurite has been designed as a complete experience. Guests move through different spaces during the evening, from the bar to the dining room, kitchen and cellar, creating a journey that feels immersive without becoming theatrical. We also discuss the restaurant's design philosophy, its connection to Delft's heritage, and Mario's belief that the plates themselves should remain at the center of attention.

Wine plays an equally important role at Azurite. With a cellar housing approximately 12,000 references, Mario has built one of the most impressive restaurant wine collections in the Netherlands. During our conversation, we discuss his lifelong fascination with Burgundy, memorable bottles that changed his perspective on wine, and his belief that great wines are defined not by rarity or status, but by the memories they create around the table. As Mario puts it: “Wine is made to make memories.”

The episode also features a shared bottle of Petit Cheval Blanc 2021, which becomes a perfect illustration of the themes discussed throughout the afternoon. As the wine evolves in the glass, Mario reflects on how the finest wines continue to reveal new dimensions over time, interacting with food, conversation and the people sharing them.

You can discover more about Restaurant Azurite in the full article and dining review on our website, where we explore Mario Ridder's philosophy in greater depth and take you through the complete ‘Van Streek tot Signatuur’ menu, including the wines and pairings enjoyed during our visit.

Join us as we explore how Mario Ridder has transformed decades of experience into Azurite, a restaurant where craftsmanship, hospitality, and a passion for wine come together to create lasting memories around the table.

In this episode of Chefs & Cellars, we travel to the heart of Amsterdam’s Jordaan to visit Restaurant Roux, where we sit down with co-owners Allon Niesen and Roos Bierhoff. Roux has quickly established itself as one of the city’s most exciting dining destinations — combining creative French-inspiredcuisine, a serious wine program, and an atmosphere built around warmth, comfort, and accessibility.

We explore how Allon and Roos first met while working together in hospitality, and how a professional partnership evolved into both friendship and a shared vision for opening their own restaurant. Their concept was clear from the beginning: create a place they themselves would want to return to regularly — one where high quality does not come at the expense of comfort or flexibility.

A major part of that philosophy is Roux’s decision to work entirely à la carte, allowing guests to shape their own dining experience without the structure of fixed tasting menus. During the conversation, we discuss how dining culture is changing, why guests increasingly value freedom and accessibility, and how Roux has positioned itself within Amsterdam’s ever-evolving restaurant scene.

In the kitchen, chefs Sebastiano Guglielmucci and Teun Daemen build on classical French foundations while embracing creativity and unexpected flavour combinations. Dishes such as squid “tagliatelle” carbonara, cod with ginger beurre blanc, and fermented carrot with burnt chocolate showcase a style of cooking that balances technical precision with playful originality.

Wine plays an equally important role at Roux. With more than 350 references and a cellar holding thousands of bottles, Allon has created a list rooted in Burgundy, Champagne, and Germany, while also embracing lesser-known regions and Dutch producers such as Apostelhoeve. We also discuss the challenges of building a wine list in Amsterdam, working with allocations, and the philosophy behind making great wine accessible across different price points.

You can discover more about Restaurant Roux in the full article and lunch review on our website, featuring the dishes and wine pairings we enjoyed during our visit.

Join us as we uncover how Roux blends modern hospitality, creative cuisine, and a deeply personal approach to wine into an experience that feels both contemporary and genuinely welcoming.

In this episode of Chefs & Cellars, we head into the forests of Bennekom to visit Restaurant Het Koetshuis, where we sit down with second-generation host and passionate wine lover Danny. For decades, this culinary institute has been a hidden gem in the Veluwe, offering guests tranquillity, classic craftsmanship and a profound respect for tradition — both on the plate and in the glass.

We explore how Danny’s parents took over the property in the mid-eighties and rebuilt it into the restaurant it is today, complete with an underground cellar, expansive terrace and a loyal following that now spans generations. From stories about the early days — when a Michelin star arrived entirely by surprise — to childhood memories of growing up between the kitchen and the dining room, the conversation reveals how heritage continues to shape the Koetshuis identity.

In the kitchen, classic French technique remains the backbone. Sweetbreads with Dutch asparagus, grilled turbot with beurre blanc, and long-standing signatures like carpaccio are revisited season after season, always with subtle contemporary touches. Danny explains why simplicity is often the hardest discipline, and how the restaurant evolves its classics without losing their soul.

Wine is where Het Koetshuis truly distinguishes itself. We taste a rare Bourgogne Rouge “La Croix Blanche” 2023 by cult producer Charles Lachaux — served by the glass — while discussing Danny’s philosophy of making great wines accessible without requiring guests to commit to full bottles. From Burgundy and Champagne to a deeply personal connection with Château Giscours, the cellar reflects both curiosity and legacy, shaped by years of travel, tastings and a desire to share memorable bottles.

You can discover more about Het Koetshuis in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

In this episode, we travel to the royal forests of the Veluwe to visit Hotel Gastronomique De Echoput, where we sit down with Peter Klosse and Boudewijn Klosse. For seventy years, this family house has stood at the forefront of Dutch gastronomy—rooted in nature, defined by science, and continuously evolving across three generations.

We explore how ‘De Echoput’ grew from a woodland restaurant into a full gastronomic hotel, and how its philosophy remains built on purity, local terroir, and craftsmanship. Peter reflects on the impact of the Academie voor Gastronomie, the school he founded to introduce a scientific approach to taste and pairing—an institution that transformed culinary education in the Netherlands. Boudewijn shares how sensory science, biotechnology, and a renewed focus on wine culture shape the next chapter of the Echoput ecosystem.

We also discuss the opening of ‘Het Wild Atelier’, the estate’s new fine-dining concept with Chef Jonathan Zandbergen, where craftsmanship, interaction, and wild regional products take stage in a modern, immersive setting.

Join us as we uncover the deep connection between nature, taste, and education that defines ‘De Echoput’, and hear from Peter and Boudewijn about legacy, innovation, and the future of hospitality.

You can discover more about De Echoput in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the sixth episode and season finale of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Fred in Rotterdam, where we sit down with Fred’s sommelier duo Axel Rosier and Daniel Gravesteijn.

This 2 Michelin Star Gem in Rotterdam has been at the top of the Dutch culinary scene for years now, and has found a new home in the center of city, where everything is about space and luxury. But rest assured, Chef Fred Mustert's mantra is still the same, nobody leaves the restaurant with hunger! Here beauty is combined with soul filled food, and innovation goes hand in hand with the classics.

As far as the wines are concerned, this section remains in the hands of two top sommeliers; Axel Rosier and Daniël Gravesteijn. They now have an in-house wine room in the middle of the restaurant, to showcase their wonderful wine collection with some 1,100 entries.

Join us as we explore the restaurant’s new location, dive into their curated wine list, and uncork a South African icon crafted by renowned winemaker Eben Sadie.

You can discover more about Restaurant Fred in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the fifth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Onglet in Maastricht, where we sit down with restaurant owner and operator Levy Smit.

Housed in a century-old former butcher shop, this restaurant not only pays homage to its location's rich history but also redefines the dining experience with its focus on exceptionalmeat dishes and outstanding wine program.

Over the years, Levy Smit worked at some of Maastricht’s finest establishments, including the Michelin-starred Restaurant Tout-à-Fait and the iconic Hotel Beaumont, where his love for wine blossomed. This passion led him to eventually create Restaurant Onglet, combining his expertise in hospitality with his entrepreneurial drive.

Join us as we sit down with levy, to discuss his personal career and Onglet’s philosophy when it comes to food and wine.

You can discover more about Restaurant Onglet in the review on our website, featuring the wonderful diner we enjoyed during our visit.

Welcome to the fourth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Château Neercanne in Maastricht, a true gem of the Oostwegel Collection, where we sit down with head sommelier Dennis Vinck.

The Château is an architectural and culinary marvel, home to the only terraced castle in the Netherlands. Their Michelin-starred restaurant offers an exquisite dining experience that seamlessly blends rich history, local traditions, and world-class gastronomy.

At just 24, Dennis has already made his mark as a rising star among sommeliers. Born and raised in Maastricht, his journey at Château Neercanne began as an intern in 2017. After completing his internship, Dennis quickly secured a full-time position, eventually earning the role of head sommelier at this renowned Michelin-starred restaurant.

Join us as we sit down with Dennis, to discuss his personal career at the Chateau and their philosophy when it comes to food and wine.

You can discover more about Chateau Neercanne in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the third episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Benjamin in the heart of ‘s-Hertogenbosch, where exceptional cuisine meets an exquisite wine experience curated by Chiel Seuren, the owner and sommelier. Known for its welcoming atmosphere and high culinary standards, Benjamin offers a unique take on modern hospitality with a strong focus on wine.

Join us as we sit down with Chiel to explore his remarkable journey from a young sommelier to a restaurant owner. With experience at renowned establishments like Restaurant Noble, Chiel has shaped Restaurant Benjamin into a wine lover’s haven. From curating an impressive wine list of over 500 selections to crafting a warm and inviting dining experience, Chiel shares his passion for wine, his entrepreneurial journey, and his philosophy on pairing food and wine to create unforgettable memories.

Discover more about this culinary gem in the review on our website, featuring the perfectly curated wine-food pairing from our visit.

Now, let’s join the table for an engaging and inspiring conversation - enjoy the episode!