Born in Horn, Netherlands in 1962, Lucas Rive was interested in everything that had to do with food and wines since he was eight years old. After graduating from St. Huburtus Cooking School in Amsterdam, he apprenticed at the De Kersentuin, Scholteshof and Halvemann Restaurants.. He then began working up the kitchen ladder at De Oude Rosmolen, and La Rive at the Amstel Hotel, all Michelin-starred restaurants in the Netherlands and Belgium.
In 1985, he accepted a position as chef of the world famous De Bokkedorns Restaurant in Haarlem, Holland, and by 1990, he was the head chef. Within one year, he was decorated with a second Michelin star. In May of 2001, the Great Chefs television crew showed up to tape Chef Rive at De Bokkedorns for their Great Chefs of the World television series, episodes 242 and 254.
After 27 years, in 2012, he retired from the restaurant and made plans to start his own restaurant, the Restaurant Lucas Rive in Hoorn. Within five months, he received his first Michelin Star in 2014.
Lobster with Dutch Asparagus
Serving: 4 Print Lobster with Dutch Asparagus By Great Chefs October 14, 2015 A raft of white asparagus holds bits of lobster and Bibb lettuce, mache, and frisee, accented with shavings of foie gras. The lobster and greens are arranged randomly on the asparagus, sometimes stacked on one another, sometimes simply placed on the asparagus […]
Cold Dutch Juniper Cream with Red Fruits and Vanilla Ice Cream
Serving: 6 Print Cold Dutch Juniper Cream with Red Fruits and Vanilla Ice Cream By Great Chefs October 12, 2015 This is a simple dessert, fresh fruit in a pool of juniper-flavored cream, accented with ice cream and a crisp tuile cookie. It’s the juniper flavor which sets it apart. While not very familiar to […]