Chef Michael van der Kroft is a self-taught chef whose path began in Italian kitchens and developed through years of hands-on experience. His approach to cooking is shaped by discipline, curiosity, and the need to find his own voice, built through mistakes, learning, and constant evolution.

The Best Chef: How did your approach to cooking and creating your own cuisine develop over time?

Michael van der Kroft: At a certain point you realize you want to do everything a little bit your own way. That was one of the main reasons we decided to just do it and see how far we could go. We didn’t want to open a place where someone above us would constantly say that something is not possible. We wanted to do our own thing and accept whatever would come with that decision. For us, it was about freedom – trying, failing if needed, but knowing that at least we stayed true to what we wanted to do.

The Best Chef: Your culinary background started in Italian kitchens. How did that journey shape you as a chef?

Michael van der Kroft: I worked in Italian kitchens for many years and started as a pizza cook. Later, I became head chef in an Italian restaurant. At a certain moment, I decided not to import everything from Italy anymore and instead cook with local ingredients while keeping an Italian way of thinking. That pushed me to find my own cuisine within that structure. I didn’t become a chef by accident or by plan – I ended up in the kitchen, and it became a process of growth. You learn to listen, to say “yes, chef,” and to build yourself step by step.

The Best Chef: Was there a moment or a person who truly pushed you to start cooking food that reflects who you are?

Michael van der Kroft: One chef once told me, “You can really cook, but now you have to cook what you are.” He sent me to eat at Michelin-star restaurants and to study, even though I didn’t have the money. He took me himself because he had worked in two-star kitchens. I didn’t have a strong French classical base because I came from Italian cuisine, so I had to learn that as well. It took me about six months to create my first dish, and we still serve a version of that dish today. That moment was very important for me.

The Best Chef: How do you see originality and consistency in your cooking today?

Michael van der Kroft: I think rules are meant to be broken, but first you need to understand where the limits are. Originality takes time, but consistency is crucial. Guests need to know what they come for. We work with local ingredients, but we think globally, using techniques from all over the world and adapting them to our products. It’s always evolving – you are constantly searching, pushing, and improving. There is never perfection, only the next step.

Instagram: @michaelvanderkroft @tresrotterdam
Restaurant website: https://www.tresrotterdam.com
Restaurant Address: Vijf Werelddelen 75, Rotterdam, 3071 PS, Netherlands