#DUTCHMISSION EPISODE 7 – Chef Robert Poel, Restaurant Voltaire, Leersum

THE MOST IMPORTANT THING IN MY LIFE IS THE TEAM by Chef Thomas Diepersloot, Restaurant Voltaire, Leersum, The Netherlands

“I think the most important thing in my life is the team as well – we work a lot of days: sometimes six days, sometimes seven days, sometimes five days, but we work a lot with the team and I think the most important thing is the collaboration with the team.”

Parc Broekhuizen – a historical, yet at the same time new, modern, designed, boutique hotel & Restaurant Voltaire that opened in December 2016 with the vision to bring a new style of hospitality, cuisine and quality to Dutch hospitality while ‘staying at the Parc’.

A disciple of 3-starred chef Jacob Jan Boerma from a young age, Robert Poel incorporates the philosophy of his mentor at Voltaire, the fine-dining restaurant of Parc Broekhuizen.

Using fresh, seasonal ingredients, either from their own garden or selected personally from local suppliers, Robert Poel is committed to providing guests with an enriched, high-quality experience “with something special”. He leads a young team with partner and friend, Thomas Diepersloot. Together, the chefs have stamped their own signature and creative touch on the cuisine served at Voltaire, allowing the simplicity of composition and taste to shine on the plate.

Video in collaboration with Makro Netherlands







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