Photography Alain Alders Chef Ambassador. Cook & Chef Institute
To achieve the best results of your ingredients, you need the best materials. That’s why I use Berger materials in my restaurants as well as at home.

Alain Alders

Signature Chef

During his career Executive Chef Alain Alders has worked at Restaurant De Kersentuin in Amsterdam, The Amstel Hotel, Restaurant De Hoefslag in Bos and Duin and Restaurant Corona in The Hague. He passed various apprenticeships at well-established restaurants within Europe and the three star Michelin Restaurant Akelare in San Sebastián, left a particular...

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During his career Executive Chef Alain Alders has worked at Restaurant De Kersentuin in Amsterdam, The Amstel Hotel, Restaurant De Hoefslag in Bos and Duin and Restaurant Corona in The Hague. He passed various apprenticeships at well-established restaurants within Europe and the three star Michelin Restaurant Akelare in San Sebastián, left a particular strong impression on him. In 1996 he started as Chef de cuisine at Estate Duin & Kruidberg. Some years later he was given the opportunity to establish here a restaurant of culinary top quality.
In 2002 Restaurant De Vrienden van Jacob opened her doors with Alain Alders, the present Executive Chef and certified SVH-Master chef at the helm. Alders speaking about his style of cooking: "We follow the classic French pattern in our kitchen with Mediterranean accents. Top gastronomy may never be too rigid, that is why I refer to my cooking style as ‘loose’.” He points out that talent and culinary experience are very important of course: "But it is just as important to practice your profession with affection: every single day. It is impossible to gain top achievements without passion and maximum concentration."
The end result is always a light digestible, original combination of ingredients and garnitures which in order of taste match with one another. Alain Alders: "We test new creations according to our menu Gourmet. We use this menu as a kind of platform, only the best combinations gain a place on the menu, which changes four times a year. The accompanying wine arrangement with the dishes makes the culinary feast complete.

 

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Recipes. The Cook & Chef Institute
 
Recipes by Alain Alders
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Alain Alders

Photography news Alain Alders

My favourite section is entremetier, I love to work with vegetables

News Chef Ambassador. The Cook & Chef Institute