Chefs and Cellars by Dutch Wine Apprentice

About 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!

Publisher

Dutch Wine Apprentice

Category

arts

Language

en

Explicit

No

First episode

25 Oct 2024

Latest episode

25 Sept 2026

Latest episodes

12 episodes in the feed.

1. 

   25 Sept 2026

   Chefs & Cellars S02E05 - Restaurant RJ, Jordy Schuil

   In this episode of Chefs & Cellars, we travel to Texel to visit Restaurant RJ (https://www.restaurantrj.nl/), where we sit down with owner Jordy Schuijl.Currently operating from a temporary location in Den Burg, RJ finds itself between two chapters as Jordy prepares for an ambitious new restaurant and hotel in De Koog. Yet, as we discovered during dinner the evening before recording, very little about the current restaurant feels temporary. During our conversation, we explore Jordy's route into hospitality, from growing up in a family active in tourism on Texel and starting as a dishwasher at eleven, to gaining experience in the kitchen, service and wine. An important period at Michelin-starred De Nederlanden helped shape his approach before he returned to Texel and opened Restaurant RJ in 2020. We also look ahead to RJ's next chapter. The new location in De Koog will bring together an intimate restaurant of approximately 26 seats, 18 hotel suites and a dedicated wine cellar. Rather than becoming larger, Jordy's ambition is to create a more complete experience, where guests can travel to Texel, dine, explore the cellar and stay overnight under one roof. Food and wine naturally form an important part of the episode. Together with chef Patrick van der Hoek, Jordy creates a cuisine rooted in French foundations while incorporating influences and ingredients from elsewhere. Texel provides part of their pantry, but quality and seasonality ultimately determine what reaches the plate. Wine is equally central to RJ's identity. Jordy's extensive collection includes hundreds of wines, with a significant selection available by the glass through Coravin. Burgundy is a particular passion, but the cellar reaches far beyond the classics. During our dinner, that philosophy resulted in pairings ranging from Albert Boxler Riesling with Hamachi to Jura Chardonnay-Savagnin with A5 Wagyu, Clams and Seawater, demonstrating an approach driven more by the structure of a dish than by convention. You can discover more about Restaurant RJ in the full article (https://dutchwineapprentice.com/chefs-cellars-dining-at-restaurant-rj-texel/) and dining review on our website, where we explore Jordy's philosophy, the plans for De Koog and the complete menu and wine pairings enjoyed during our visit. Join us on Texel as we discover Restaurant RJ at a fascinating moment in its development, and hear how Jordy Schuijl is bringing together food, wine and hospitality to create the next chapter of this increasingly distinctive island destination.

2. 

   12 Jun 2026

   Chefs & Cellars S02E04 - Restaurant Azurite, Mario Ridder

   In this episode of Chefs & Cellars, we travel to Delft to visit Restaurant Azurite (https://restaurantazurite.nl/), 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 (https://restaurantazurite.nl/) in the full article and dining review on our website (https://dutchwineapprentice.com/chefs-cellars-dining-at-restaurant-azurite-delft/), 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.

3. 

   21 May 2026

   Chefs & Cellars S02E03 - Restaurant Roux

   In this episode of Chefs & Cellars, we travel to the heart of Amsterdam’s Jordaan to visit Restaurant Roux (https://www.restaurantroux.nl/), 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 (https://www.restaurantroux.nl/) in the full article and lunch review on our website (https://dutchwineapprentice.com/chefs-cellars-dining-at-restaurant-roux-amsterdam/), 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.

4. 

   9 Jan 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.

5. 

   12 Dec 2025

   Chefs & Cellars S02E01 - Hotel Gastronomique De Echoput

   Peter Klosse and Boudewijn Klosse discuss the evolution of Hotel Gastronomique De Echoput, emphasizing its dedication to nature, scientific methods, and ongoing development across generations in this interview.

6. 

   17 Apr 2025

   Chefs & Cellars S01E06 Restaurant Fred

   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 (https://www.restaurantfred.nl/) 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 (https://dutchwineapprentice.com/restaurants/chefs-and-cellars-dining-at-restaurant-fred/) on our website, featuring the wonderful lunch we enjoyed during our visit.

7. 

   14 Feb 2025

   Chefs & Cellars S01E05 Restaurant Onglet

   Welcome to the fifth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice. In this episode, we visit Restaurant Onglet (https://www.onglet.nl/) 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 (https://dutchwineapprentice.com/restaurants/chefs-cellars-dining-at-chateau-neercanne/) on our website, featuring the wonderful diner we enjoyed during our visit.

8. 

   10 Jan 2025

   Chefs & Cellars S01E04 Château Neercanne

   Welcome to the fourth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice. In this episode, we visit Château Neercanne (https://www.oostwegelcollection.nl/chateau-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 (https://dutchwineapprentice.com/restaurants/chefs-cellars-dining-at-chateau-neercanne/) on our website, featuring the wonderful lunch we enjoyed during our visit.

9. 

   20 Dec 2024

   Chefs & Cellars S01E03 Restaurant Benjamin

   Welcome to the third episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice. In this episode, we visit Restaurant Benjamin (https://benjamin-denbosch.nl/) 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 (https://dutchwineapprentice.com/restaurants/chefs-cellars-dining-at-restaurant-benjamin/), 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!

10. 

    29 Nov 2024

    Chefs & Cellars S01E02 Restaurant Inter Scaldes

    Welcome to the second episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice. In this episode, we visit Restaurant Inter Scaldes (https://www.interscaldes.nl/), a renowned culinary institute in the Netherlands boasting two Michelin stars. Located in the serene Zeeland province, this iconic establishment has a rich history in the international hospitality scene. In 2023, Chef Jeroen Achtien and his wife Sanne took the helm at Inter Scaldes, bringing fresh energy and innovation to the restaurant and hotel. They reimagined and renovated the space, infusing their distinctive style into both the kitchen and the service, while honoring its timeless charm and traditions. We had the privilege of sitting down with Jeroen and Tessa van de Wouw, Sommelier at Inter Scaldes. Tessa, a dedicated team member since the previous management, now collaborates with Jeroen, Sanne, and the entire team to breathe new life into this beloved icon. Our conversation explores their experiences, passions, and the unique philosophy that sets Inter Scaldes apart. For more insights into this remarkable restaurant, don’t miss our review (https://dutchwineapprentice.com/chefs-and-cellars/chefs-cellars-dining-at-restaurant-inter-scaldes/), which includes a detailed description of the lunch experience and our take on the wine selection. Now, let’s join thetable for an engaging and inspiring conversation - enjoy the episode!

11. 

    25 Oct 2024

    Chefs & Cellars S01E01 Het Broederenklooster

    Welcome to the premiere episode of Chefs & Cellars, the new culinary podcast by Dutch Wine Apprentice. In this episode, we travel to the historic town of Zutphen to visit Niels van Dooijeweert, chef and co-owner of Restaurant Het Broederenklooster (https://www.broederenklooster.nl/). Together with his wife Marieke, Niels has transformed this beautifully restored 12th-century monastery into an exciting dining destination. In this episode, Niels shares his culinary philosophy, his passion for wine, and a story behind a bottle that holds special meaning for him. If you would like to learn more about Het Broederenklooster you can read our review (https://dutchwineapprentice.com/restaurants/chefs-cellars-dining-at-het-broederenklooster/) here. This also includes a description of the lunch and our review of the wine. Now it’s time to join us at the table for a memorable conversation and some fun!

12. 

    25 Oct 2024

    Trailer Chefs & Cellars

    The creators of Dutch Wine Apprentice are excited to announce their newest podcast series, “Chefs & Cellars”. This captivating podcast takes listeners on an exclusive journey into the heart of the Dutch restaurant scene, where exceptional cuisine meets the finest wines. Click here (https://dutchwineapprentice.com/news/chefs-cellars-a-new-podcast-journey-into-the-heart-of-fine-dining-and-wine/) to read more about this podcast.

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Spotify

5.0 / 5

3 ratings

Podcast Authority Score: 21 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

10

Social presence

97

YouTube

0

Engagement

32

Contact Chefs and Cellars by Dutch Wine Apprentice

Guest appearances

Does not typically book guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.