Located in the five-star hotel Andaz Amsterdam Prinsengracht, Bluespoon Restaurant has found its match, welcoming Kasper Stiekema as its new Head Chef.
With his roots in Dutch soil, Stiekema strives to elevate local ingredients to a new level. Together with his kitchen brigade, he will add his own Dutch edge to uncomplicated European flavours, focusing on blurring the lines between kitchen and restaurant even further in order to deliver the ultimate culinary experience.
After working for renowned restaurants such as Ciel Blue and La Rive, the young Chef Stiekema spread his wings to see more of the world and explore new cultures and flavours. His travels took him to Portugal, Australia, Southeast Asia and many other great places — experiences that shaped him and inspired his work at restaurant De Kas. It was here that he started to develop his own vision on food: working with respect for products and people. After running the kitchen at Jamie Oliver’s Fifteen, Stiekema now joins the team at Bluespoon, adhering to this same vision.
Stiekema’ s view of Bluespoon is one of openness: he looks to erase the lines between the restaurant and its open kitchen. Guests are free to take a front-row seat at the chef’s table, while he is happy to step outside his kitchen to personally inform guests about his dishes and the story of Bluespoon.
Even the menu has nothing to hide. Pure flavours take the lead without unnecessary additions. “Good ingredients speak for themselves. They don’t need layers or frills. We focus on pure and uncomplicated flavours,” Stiekema says. “There are so many beautiful products sold in the greater Amsterdam area, and they deserve a stage. We give them one at Bluespoon. This is why we actively work with several great suppliers from the area, including Lindenhoff, Abraham Kef, Brandt & Levie and Frank’s Smokehouse.”
Stiekema will work his magic with the well-established Bluespoon flavours by adding a robust edge. The restaurant’s renewed menu features dishes such as wild sea bass; wild duck with plums and Dutch baby carrots; and roasted cauliflower soup with anchovies and scallops. Stiekema will stir things up in the restaurant and also add his touch to all culinary aspects of Andaz Amsterdam Prinsengracht.
