chef-name: Edwin Kats

Chef Edwin was born in 1968, and went through all the various culinary training that European chefs do, acquiring diplomas including S.V.H. Master Chef.

He left the Hotel Restaurant Corona, Den Haag (1 Michelin star) in 1992 to join Restaurant La Rive (2 Michelin stars) in the Inter-Continental Hotel Amsterdam as sous chef. He went on to two other Dutch hotel restaurants in the mid to late 90’s before returning to the Amstel Inter-Continental Hotel in Amsterdam as the Executive Chef.

Great Chefs caught up with him in May of 2001 where he prepared a poached squab and served it with foie gras on tiny pancakes, and he transformed fresh spring vegetables and Dutch asparagus into an elegant salad with truffles, for the Great Chefs of the World series.

In 2008, he moved on to Beruit Lebanon, then to the Inter-Continental Hotel in Nanjing, China as Executive Chef, before returning to Amsterdam in 2012 and joining the Restaurant Noble in the House Chalet Royal, Wilhelmina Square, S-Hertogenbosch in the Netherlands.