Chef Biography

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.


Sauteed Asparagus Salad with Spring Vegetables and Truffle Vino Santo Vinegar

Serving: 4 Print Sauteed Asparagus Salad with Spring Vegetables and Truffle Vino Santo Vinegar By Great Chefs April 25, 2014 This dish brings together the essence of spring vegetables. Choose the jumbo asparagus available in the spring. Ramps are wild leeks found in many parts of the country; farmed leeks may be substituted, but use […]

Poached Pigeon and Crêpes

Serving: 4 Print Poached Pigeon and Crêpes By Great Chefs April 25, 2014 Deep red pigeon breast slices are crossed by crispy drumsticks in Chef Edwin Kats creative dish. Chef Kats serves the pigeon atop a stack of thin corn crêpes filled with foie gras slices and circled with green onions. Pigeon cream sauce surrounds […]

Restaurant Information

Phone : +31 73 613 2331

Address : Wilhelminaplein 1, 5211 CG ‘s-Hertogenbosch, Netherlands

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