Chef
Southern Flavours
Cooking done by feel — European technique, Mediterranean warmth, Korean roots, and respect for every cuisine.
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Amuse-bouche
“In the end, feel decides the plate, not the recipe card.”
300–400
guests on an average day at Spirit Rotterdam
5
kitchens, from Spirit Rotterdam to Three
2.5
years of freelance, choosing my own shifts
2
working languages — English and Dutch
