My name is Rick, and since November I have been working as a junior chef at Restaurant Latour. After spending several years living on Bonaire, where I specialized extensively in seafood cuisine — one of my greatest passions — it is truly inspiring to now work with fresh, locally sourced ingredients.

What fascinates me most is the versatility of vegetables and the creativity they allow in the kitchen. I find great satisfaction in continuously challenging myself to surprise our guests with refined flavours and innovative preparations, always with a strong focus on the purity and quality of each ingredient.