Bijdendijk’s passion for food began in his youth, spending weekends tending his family’s farm and vegetable garden in the Belgian Ardennes. At 19, he started his culinary career at Ron Blaauw Restaurant and continued at Le Jardin des Sens in Montpellier.

In 2014, Bijdendijk became Executive Chef at RIJKS®, the restaurant of Amsterdam’s Rijksmuseum, earning widespread acclaim. He co-founded Low Food in 2019, a movement aimed at redefining Dutch gastronomy with sustainability and inclusion at its core. Low Food organizes symposia, a chefs academy, and culinary experiments through its Low Food Labs, with open-source publications on topics such as grains and water lentils.

In the same year, he opened Wils and later Wils Bakery Café, further expanding his influence. Bijdendijk’s work continues to celebrate Dutch food culture and the possibilities of locally sourced, sustainable ingredients.