Chef Nelson Tanate is one of the most influential figures in contemporary Dutch gastronomy. With Dutch and Moluccan roots, he has built a cuisine deeply connected to nature, local products, and emotional storytelling. Nelson, awarded 3 knives by The Best Chef Awards, continues at De Librije a powerful legacy while shaping a modern, confident vision of the Netherlands on the global culinary stage.
The Best Chef: Why did you become a chef? Was it courage or love?
Nelson Tanate: For me, it was definitely love. I have a Dutch mother and a Moluccan father, and in the Moluccan tradition food is everything – it’s culture, family, identity. I grew up surrounded by really good food every day, so cooking was always present in my life, and I think that’s the reason why I became a chef.
The Best Chef: Today you are leading an iconic restaurant with a strong legacy. How do you see your role and how do you want to evolve it?
Nelson Tanate: Of course, it’s a big responsibility. This restaurant and this team have a long history, and there are chefs who started this journey 30 or 35 years ago and became real ambassadors of Dutch cuisine. For me, the way forward is not to change everything, but to keep doing what we do and make it just a little bit better every day – maybe 1% better than the day before. My mission is to show the world how beautiful the Netherlands are, not only through the restaurant itself, but also through our products, our nature, and our suppliers.
The Best Chef: The transition after Jonnie’s passing must have been difficult. How did you experience that period?
Nelson Tanate: Of course, it was a very hard time emotionally. But in a strange way, I still feel him with me every day. I really believe he is still part of this place. That gives me energy and strength, especially when I have to make very difficult decisions. Sometimes I still ask him in my head, “Chef, what should we do?” If it feels right, we move forward; if not, we stop. Nature, local products, and love for the job – these were his core values, and they are still the foundation of our kitchen today.
The Best Chef: The energy of your team is very strong and visible. How do you create such unity between kitchen and service?
Nelson Tanate: For us, the most important thing is that everyone can be themselves. Of course, we train a lot and we push each other, but people need to feel comfortable. Kitchen and service are not separate worlds here—we work as one team. If a guest needs a napkin, a cook brings it. If glasses are empty, anyone reacts. We do everything together. It feels more like a family than just a restaurant with colleagues, and I think the guests can really feel that energy and authenticity.
Instagram: @nelsontanate @delibrijezwolle
Restaurant website: https://www.librije.com/
Restaurant Address: Spinhuisplein 1, 8011 ZZ Zwolle, Netherlands
