Can you tell us a little bit about yourself?

I am 33 years old, born in the Netherlands. I started working at a local cafeteria when I was 15 and this made me decide to go to the Hotel school. Since then cooking has been a big part of my life. During my time at the Hotel school I started working at a local steak house, this is where I’ve learned it the hard way. After the steakhouse I moved on to work at Elzenduin, what was at that time one of the most innovative restaurants in the Netherlands.

Then in 2012 we moved to Thailand to support a new restaurant as a consultant, this is when I knew this is the country I will grow as a chef. Since 2014 I have been at Trisara which led us to the opening of PRU in December 2016.

How would you describe your cooking style?

It’s a showcase of the unknown Thai ingredients, prepared in our very own way. It’s not Thai, it’s not European, it’s PRU.

Tell us more…

Thailand has a lot of beautiful products to offer and by creating our own ecosystem it helps our guests to understand where what comes from, we believe that what grows together tastes well together. It also gives the pride to the province where we source the products from, we have to do more research on what is growing there and most of the time. We aspire to craft an exceptional experience, where we artfully present the finest selection of Thai produce in a unique and captivating manner

How do you balance creativity and innovation with original and authentic dishes?

We create a unique dining experience by drawing inspiration from around Thailand.

“Take care of the people who stay closest to you, be proud of what you have, there is nothing more worthwhile than that.”

By discovering local ingredients and herbs that are not overly familiar, we can fuel our creativity. We don’t stick to the tried and tested. Creativity only comes when the brain is free to create. And most of our creativity comes from the farmers, when they send me products I’ve never worked with before. This for me is innovation; to create something from the unknown.

“Nothing is impossible! Believe in what you do, then you will achieve your goals.”

When you’re not in the kitchen where can you be found?

Spending time with my family, if it’s just at the backyard of our house, at the farm or anywhere, it will always be with the three of us.

Who has been your biggest influence to get you to where you are today?

As of today, I am sure it’s my son! He, together with my wife, are the ones who basically saved me and gave me a different perspective in life. They make sure that I can chase my dreams.

Apart from them, I have a strong belief that you have to create your own identity, that is one of the reasons I have never worked in a Michelin Star restaurant, because I wanted to really create something that was a 100% of myself.

How is life in Phuket vs the Netherlands?

It’s the complete opposite from each other! Phuket is an island, everything goes how it goes, the weather is always great. Phuket is the place to shine, it’s where I am able to run the restaurant I love and let my kid grow up in nature. Meanwhile, the Netherlands are cold, dark. Everyone is in a rush and everyone has something to say about everything. Plus, I feel much more safe in Phuket.

Do you feel like an expat or a local?

I’ve been in Phuket for 11 years now, so I’m almost local. I do feel like a local, but in the end I will always be an expat.

Where is ‘home’ now?

Definitely Phuket! This is where my family lives, this is home.

How important do you believe sustainable initiatives are?

Sustainability comes from the heart, it’s part of our soul. We have a luxury product (the food and the service) and sustainability comes with it, it’s not something that we try to add to it, because I think that’s not the right way of thinking sustainable. It has to come from the heart and not just add it to your philosophy because others are doing it.

“Be real, be yourself, then your restaurant will be sustainable”

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