Where can I listen to this podcast?

This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.

Does this podcast accept guests?

No, this podcast does not typically feature guests.

Chefs and Cellars by Dutch Wine Apprentice

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by Dutch Wine Apprentice

5.0(3 reviews)

11 episodes

Updated Daily

Accepts GuestsHas SponsorsLocation 🇳🇱

Podcast Authority

Beta

PoorBased on show quality, social media presence, reviews, charts, and more

Quality10

Social97

YouTube0

Engagement32

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Podcast Overview

Chefs & Cellars -By Dutch Wine Apprentice Chefs & Cellars brings you exclusive interviews with leading Restaurants in the Netherlands. In this podcast we take you behind the scenes with some of the most renowned chefs, restaurateurs, and sommeliers in the Netherlands. These culinary experts don’t just craft extraordinary dishes; they also have a deep appreciation for fine wine. We’ll explore their favorite bottles, unique dining experiences, and the secrets behind their wine lists and kitchens. Join us, and learn from the best in the world of fine dining and wine!

Language

🇺🇲

Publishing Since

10/25/2024

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🇺🇸 Charts #3

Outreach generated

Apple 142

Spotify 827

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Podcast Authority

Beta

PoorBased on show quality, social media presence, reviews, charts, and more

Quality10

Social97

YouTube0

Engagement32

Learn more

Excellent Areas

Good Performance

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excellent

Episode Length

1h 4m

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good

iTunes Tags

6.5/10

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needs improvement

Publishing Consistency

Every 25 days

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Recent Episodes

June 12, 2026

Chefs & Cellars S02E04 - Restaurant Azurite, Mario Ridder

In this episode of Chefs & Cellars, we travel to Delft to visit <a href="https://restaurantazurite.nl/" target="_blank" rel="ugc noopener noreferrer">Restaurant Azurite</a>, 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 <a href="https://restaurantazurite.nl/" target="_blank" rel="ugc noopener noreferrer">Restaurant Azurite</a> in the full article and dining review <a href="https://dutchwineapprentice.com/chefs-cellars-dining-at-restaurant-azurite-delft/" target="_blank" rel="noopener noreferer">on our website</a>, 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.

May 21, 2026

Chefs & Cellars S02E03 - Restaurant Roux

In this episode of Chefs & Cellars, we travel to the heart of Amsterdam’s Jordaan to visit <a href="https://www.restaurantroux.nl/" target="_blank" rel="noopener noreferer">Restaurant Roux</a>, 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 <a href="https://www.restaurantroux.nl/" target="_blank" rel="noopener noreferer">Restaurant Roux</a> in the full article and lunch review on our <a href="https://dutchwineapprentice.com/chefs-cellars-dining-at-restaurant-roux-amsterdam/" target="_blank" rel="noopener noreferer">website</a>, 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.

January 9, 2026

Chefs & Cellars S02E02 - Restaurant Het Koetshuis

DANNY, second-generation host at Restaurant Het Koetshuis, discusses the restaurant's history, classic French techniques, and wine selection, emphasizing simplicity and accessibility in fine dining; this is an interview.

11 total episodes available

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What is Chefs and Cellars by Dutch Wine Apprentice?: Chefs & Cellars -By Dutch Wine Apprentice

Chefs & Cellars brings you exclusive interviews with leading Restaurants in the Netherlands. In this podcast we take you behind the scenes with some of the most renowned chefs, restaurateurs, and sommeliers in the Netherlands. These culinary experts don’t just craft extraordinary dishes; they also have a deep appreciation for fine wine. We’ll explore their favorite bottles, unique dining experiences, and the secrets behind their wine lists and kitchens.

Join us, and learn from the best in the world of fine dining and wine!
How often does this podcast release new episodes?: This podcast updates daily.
Where can I listen to this podcast?: This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: No, this podcast does not typically feature guests.

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