Luc Kusters
“I’m going to be a chef.” For Luc Kusters, that was a given from an early age. Many teachers, mentors and SVH Master Chefs have played a role in his career and his path to the SVH Master title. For example, Luc had a teacher who encouraged him to learn the craft at a star restaurant under the guidance of an SVH Master Chef at the age of 17. Luc was also one of the first generation of the Star Class, together with other ambitious young chefs. “The best training I have followed.”
Luc started at star restaurants in the south, where he grew up. In 2000, he moved to Amsterdam and the surrounding area, because he saw more opportunities there to grow at top restaurants. He was and is constantly looking for new things to try out. When Luc started his own restaurant Bolenius in Amsterdam’s Zuidas in 2010, he was ahead of his time. He focused on sustainability and Dutch cuisine. Much more cooking with vegetables (from his own garden) and local sustainable products. Bolenius grew into a role model of sustainable gastronomy and was rewarded for this with a Green Michelin star.
In the meantime, the time was also ripe for the SVH Master title: “The Master title is absolutely the most important common thread in my career. From the attraction when I was still at school to the prominent display of my title now. When I started restaurant Bolenius, I did pioneering work. I experienced resistance, but because of the Master title, people listened to me. Because the title has value. Michelin stars can be taken away from you; you carry the SVH Master title with you for the rest of your life.”
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