Thomas Diepersloot

Before I met Jacob Jan Boerma, I had already worked in a couple of Michelin star-kitchens, however the strong kitchen-philosophy at De Leest*** attracted me more than any other restaurant ever had. We had a great click right away! When I was told that I would also get experience by travelling and cooking with foreign chefs, I could not refuse. Those experiences abroad are what really makes me passionate about food!

In December 2018, when Restaurant Voltaire* received a Michelin star, I was completely overwhelmed with emotions: I was happy, proud, and got excited. I wanted to organize more and bigger things, the adrenaline was rushing through my body! I got that same feeling when we started brainstorming about the International Gourmet Festival Chefs at the Parc.

I still passionately follow on social media chefs from all around the world. I feel their happiness and excitement through the screen of my smartphone. I think that food festivals are the ideal place to meet new chefs and create new and unforgettable memories. Therefore, I am extremely proud that I am part of the organizational team for such an amazing festival in the Netherlands.

The most exciting part about working on an International Gourmet Festival like International Gourmet Festival Chefs at the Parc, is that I now already know that I will experience amazing fireworks: during each meal, after each course, whenever you see one of the prestigious chefs creating an explosion of tastes or when you see the guests enjoying the event. The adrenaline is rushing through my body when I am only thinking about it… I really cannot wait for the 2nd edition to start!