Hi, I’m Willem Wolf a 27-year-old chef.
I began my journey in the hospitality industry at the age of 14 when I started as a dishwasher and soon thereafter worked as a line cook. These early experiences ignited my passion for the hospitality industry and set the foundation for my career. In 2017, I enrolled in Hotelschool The Hague in Amsterdam, which propelled me into the world of gastronomy. My pivotal growth moment was the internship at the prestigious restaurant Moments** in Barcelona. This experience was not only a cornerstone in my culinary education but also a profound introduction to the rigour and finesse required in high-level kitchen environments.
Following my training in Barcelona, I joined the fine-dining restaurant De School in Amsterdam, where I spent two critical years from 2018 to 2020. My role there allowed me to refine my culinary techniques and deepen my understanding of the dynamic nature of modern gastronomy. From 2021 to 2022, I served as a line cook at Gertrude, further sharpening my skills in a fast-paced setting.
in the winter of 2021-2022 I was embracing the art of baking at Restaurant Metro, diversifying my skill set and improving my understanding of baking. In the summer of 2022, I contributed to the team at farm-to-table restaurant Zachtstaal in Beverwijk, deepening my commitment to locally sourced and environmentally conscious cooking. The following summer of 2023, I expanded my expertise in sustainable dining as a sous chef at Bohiem in Dronten, here we had our regenerative farmer on the land with who we worked closely together with
Most recently, I travelled through South America during the winter of 2023/24, an enriching experience that broadened my culinary horizon and deepened my appreciation for diverse cultures and their unique food practices. In the last two months of my trip in South America, I volunteered at a Yoga retreat centre in Mexico where I cooked for the participants. I took a deep dive into meditation and yoga and learned a lot about my ego and humility, I see enthusiasm, honesty, and humility as the three pillars to be a successful human being and cook that’s eager to learn. I currently serve as a chef at Yugenforest, an innovative outdoor event setting that challenges conventional dining experiences. Here, I continue to explore and incorporate novel culinary concepts into my work.
As I seek new challenges that will allow me to learn and explore new foods and cultures, I am eager to join a distinguished and innovative culinary team. I am particularly excited about opportunities to learn from and contribute to environments that celebrate culinary innovation and excellence. I approach each new opportunity with humility, eager to learn from those around me and to share my passion for gastronomy.
Besides this, I enjoy photography as seen in the other pictures on this site, which is another way for me to be creative next to cooking and helps me capture the beautiful moments in and around kitchens.
