#GOURMET21: Rijks

RIJKS® opened its doors in 2014 in the Philips Wing of the Rijksmuseum with Joris Bijdendijk at the helm as the restaurant’s Executive Chef.

Cuisine from the Netherlands

Together with kitchen Chefs Ivan Beusink and Yascha Oosterberg, Bijdendijk introduced his Low Countries’ cuisine, which is firmly rooted in Dutch produce – in all its modest glory. The chef and his young team draw their inspiration from ingredients grown on Dutch soil, often making use of the many international flavours that have influenced Dutch cuisine across the centuries.

Bijdendijk’s menus champion heritage Dutch produce – Zeeland oysters, dry-aged duck from a local farm, Simmentaler rib-eye – and adhere to ‘Slow Food’ ethics.

Joris Bijdendijk – executive chef of restaurant RIJKS®.

Bijdendijk introduced the ‘kitchen of the Low Lands’ that is characterized by the Dutch product in its simplicity. Bijdendijks love for beautiful products and good food grew early on.

Joris Bijdendijk – a culinary journey

At the age of 16 Joris Bijdendijk worked as a dishwasher in the kitchen of a well-known Amsterdam restaurant, when he decided to pursue a career as a chef. He accurately mapped out his path. First gaining knowledge from fishermen, butchers and farmers and later on technically learn from the best chefs. At the age of 19 Bijdendijk started working in the kitchen of Ron Blaauw.

In only six years Bijdendijk was promoted to the position of kitchen chef. In 2012 Bijdendijk returned to the Netherlands to work as chef at restaurant Bridges at Hotel de Grand in Amsterdam. In 2014, he started as executive chef at restaurant RIJKS®, in the Rijksmuseum.

Low Food – open platform for new ideas and insights

In January 2019 the first edition of Low Food Symposium was held to celebrate all wonderful and successful initiatives that have sprung up in the Netherlands in recent years. Low Food is an initiative of Joris Bijdendijk, Joris Lohman and Samuel Levie. It is an open platform for new ideas and insights. Low Food believes that food culture lies not in the past but in the future.