Alain Alders - Taste of Amsterdam

Executive Chef Alain Alders has worked at the Kersentuin, the Amstel Hotel, De Hoefslag and Corona in The Hague. In 1996 he started as Chef at Landgoed Duin & Kruidberg*. A few years later he got the chance to establish a restaurant of culinary top quality. He attended various internships at renowned restaurants in various European countries, especially the three-Michelin-star restaurant Akelare in San Sebastián, impressed him a lot.

Executive Chef Alain Alders has worked at the Kersentuin, the Amstel Hotel, De Hoefslag and Corona in The Hague. In 1996 he started as Chef at Landgoed Duin & Kruidberg*. A few years later he got the chance to establish a restaurant of culinary top quality. He attended various internships at renowned restaurants in various European countries, especially the three-Michelin-star restaurant Akelare in San Sebastián, impressed him a lot.

In 2002, De Vrienden van Jacob opened its doors. With Alain Alders, the current Executive Chef and SVH master chef. Alders about his cooking style: “Our dishes are based on a classic French version, with Mediterranean accents/ Top gastronomy should not be too stiff, I like to describe my style of cooking as ‘loose’.” He points out that talent and culinary experience are of course very important, but just as important is that you practice your profession with love every day. Without passion and maximum focus you will not achieve top performances.”