with Maarten Nahuijs

Who are the faces behind the beautiful dishes? Why did they choose this profession and where do they get their inspiration from? In this section, we talk with our kitchen brigade. Today it's Chef de partie Maarten Nahuijs' turn!

When and how did you realize you wanted to work in the kitchen?
"In the past – when I was a little boy – I always enjoyed cooking and baking with my mother. I think that was my biggest source of inspiration. Besides that, I didn't know which education I wanted to pursue, so I decided to go to culinary school."

Can you tell us more about your background?
"I started in 2018 as an intern at another hotel in Putten. I was also offered a part-time job as a dishwasher, which I did. Later, Julian also started working there and he allowed me to spend more time in the kitchen, which led to me working in the kitchen for an entire summer. The following school year, I switched from BOL to BBL and was allowed to stay at the same hotel. I also worked with Jarco and Marco there. In 2019, I obtained my diploma, after which I received a full-time contract until 2021. After a gap year, I started at Lumen last December 2022."

When are you satisfied with your work? What energizes you and where do you find fulfillment?
"When the people/guests around me are also satisfied."

What makes it enjoyable for you to work at Lumen / Bluefinger?
"That every day is different. Sometimes we cook for a competition, another day we prepare buffets, and yet another day there's a group that wants a 3-course dinner. Also, one day is better than the other. If every day were perfect, it wouldn't be fun either."

In what area would you like to further develop yourself?
"Nothing specific. In the kitchen, you never stop learning. Every day you develop yourself, in one way or another."

What advice would you give to someone considering working in the kitchen or pursuing a culinary education?
"That you don't need to be afraid of making mistakes, asking questions, or cutting your finger. These are all learning processes."

Maarten's favorite…

• Culinary destination: "I once dined at a Michelin-starred restaurant. Sinne, in Amsterdam. A very unique experience!"
• Ingredient: "Chocolate! What you can do with it is endless."

• Chef / role model / inspiration "Julian Kamp and Marco Dijkhuizen. I really learned the most from them and I am quite grateful to them. Thanks to them, I can do what I do now."

  Want to experience Maarten's passion for cooking up close? 
  Bluefinger Restaurant is open 7 days a week.
  Come enjoy a relaxed lunch or a delicious 3-course dinner!
  Reserve a table