In this episode, we travel to the royal forests of the Veluwe to visit Hotel Gastronomique De Echoput, where we sit down with Peter Klosse and Boudewijn Klosse. For seventy years, this family house has stood at the forefront of Dutch gastronomy—rooted in nature, defined by science, and continuously evolving across three generations.

We explore how ‘De Echoput’ grew from a woodland restaurant into a full gastronomic hotel, and how its philosophy remains built on purity, local terroir, and craftsmanship. Peter reflects on the impact of the Academie voor Gastronomie, the school he founded to introduce a scientific approach to taste and pairing—an institution that transformed culinary education in the Netherlands. Boudewijn shares how sensory science, biotechnology, and a renewed focus on wine culture shape the next chapter of the Echoput ecosystem.

We also discuss the opening of ‘Het Wild Atelier’, the estate’s new fine-dining concept with Chef Jonathan Zandbergen, where craftsmanship, interaction, and wild regional products take stage in a modern, immersive setting.

Join us as we uncover the deep connection between nature, taste, and education that defines ‘De Echoput’, and hear from Peter and Boudewijn about legacy, innovation, and the future of hospitality.

You can discover more about De Echoput in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the sixth episode and season finale of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Fred in Rotterdam, where we sit down with Fred’s sommelier duo Axel Rosier and Daniel Gravesteijn.

This 2 Michelin Star Gem in Rotterdam has been at the top of the Dutch culinary scene for years now, and has found a new home in the center of city, where everything is about space and luxury. But rest assured, Chef Fred Mustert's mantra is still the same, nobody leaves the restaurant with hunger! Here beauty is combined with soul filled food, and innovation goes hand in hand with the classics.

As far as the wines are concerned, this section remains in the hands of two top sommeliers; Axel Rosier and Daniël Gravesteijn. They now have an in-house wine room in the middle of the restaurant, to showcase their wonderful wine collection with some 1,100 entries.

Join us as we explore the restaurant’s new location, dive into their curated wine list, and uncork a South African icon crafted by renowned winemaker Eben Sadie.

You can discover more about Restaurant Fred in the review on our website, featuring the wonderful lunch we enjoyed during our visit.

Welcome to the fifth episode of Chefs & Cellars, the culinary podcast by Dutch Wine Apprentice.

In this episode, we visit Restaurant Onglet in Maastricht, where we sit down with restaurant owner and operator Levy Smit.

Housed in a century-old former butcher shop, this restaurant not only pays homage to its location's rich history but also redefines the dining experience with its focus on exceptionalmeat dishes and outstanding wine program.

Over the years, Levy Smit worked at some of Maastricht’s finest establishments, including the Michelin-starred Restaurant Tout-à-Fait and the iconic Hotel Beaumont, where his love for wine blossomed. This passion led him to eventually create Restaurant Onglet, combining his expertise in hospitality with his entrepreneurial drive.

Join us as we sit down with levy, to discuss his personal career and Onglet’s philosophy when it comes to food and wine.

You can discover more about Restaurant Onglet in the review on our website, featuring the wonderful diner we enjoyed during our visit.