While balancing his career in sports, he discovered a passion for cooking and started working in kitchens to support himself. This led him to Tosca in Rotterdam, where he immersed himself in refined Italian cuisine and eventually became the restaurant’s chef.

Eager to refine his skills further, he joined Meliefste as chef de partie, where his approach aligned well with the restaurant’s philosophy. However, the desire to lead his own kitchen pushed him toward a new challenge. When Jeroen approached him with the idea of opening a restaurant together, everything fell into place.

In the basement of the Entrepot building, Michael and hostess Emy Koster created Tres—a restaurant that offers more than just food. With a menu dictated by their carefully chosen producers, a bar filled with character, and a bold, immersive approach to service, Tres is designed as a complete experience. Guests surrender to the atmosphere, letting Michael and his team transport them into a world of unique flavors and unexpected hospitality.