Preparing food has been the traditional trade at Hutten for ninety years. Every day hundreds of dedicated chefs make the most delicious meals for you. We prepare as much as we can at our own location, so we can serve you the freshest products. We are the only caterer in Holland that has its own, 1600 m2 central kitchen, where creativity and flexibility rule 24 hours a day, 365 days a year. You can taste influences from all over the world in our meals, which will surprise and astound you. Every day!
Our culinary centre in Veghel is the largest traditional kitchen in the Netherlands. The beating heart of Hutten is ready 24/7. At night, we squeeze and blend juices and smoothies made with fresh fruit, vegetables and herbs in the tastiest flavour combinations. Pure, without all kinds of artificial additives.
Our team of top chefs consists of 15 collaborating, talented chefs, representing many different nationalities. They innovate, inspire and motivate. We’re the only caterer in the Netherlands with our own kitchen, our own executive chefs and the top chefs are training the other chefs in hospitality and catering. The mission of our selected chefs is to surprise you every week. You’re the point of departure for making better and healthier dishes and recipes every day.
‘Working with food, combining different flavours and textures, using my creativity to create a tasty dish: cooking is a beautiful profession. I love honest flavours, like in Italian cuisine. Before Italy was unified as a country, it consisted of many independent regions. That’s reflected in the diversity of its cuisine. But, from basic products to high-end creations, Italian cuisine is built around pure flavours and fresh ingredients. With that thought in mind, I’ve developed my recipes. Catfish with pancetta, clams and lime sabayon. All components together form a dish with a wide palette of flavours and textures.'
‘Because Asia is so huge, there isn’t really a single Asian cuisine. There are so many countries and cultures that all use their own specific herbs and other seasonings. Both literally and figuratively speaking you won’t be able to stop eating! I like to combine Asian and French culinary traditions. Because of my background and experience, you’ll find many influences from the Asia-Pacific region in my recipes. Still, I want to keep making sure that ‘fusion’ doesn’t turn into ‘confusion’ in my dishes, so I work with familiar products and flavours as much as possible. A good example of this in this book is the codfish with crab and Singapore chilli, a dish that I particularly enjoy. In order to make a good dish, it is very important to use the right ingredients. They should be as fresh as possible, of course, but also organic. In my recipe for stewed bacon with shrimp beignet, you can actually taste that the pig had a good life and was fed a healthy diet. It really makes a difference.’
'Middle Eastern cuisine has a very long tradition. Every country and every region has its own characteristics, and the culinary tradition is an important expression of culture. In the Middle East, a meal is synonymous with family and celebration. I try to incorporate that lifestyle in my dishes, too: eating should be a happy moment. In my work for Hutten Business Catering, I prepare meals for guests of 45 nationalities every day. It requires a lot of inspiration to create a feeling of home for each person as they enjoy their meals. I think that it’s important to have direct contact with my guests. The appreciation when people have eaten something they liked gives me the inspiration I need.’
‘My dishes are mainly based on classic cuisine. It’s a nice challenge to start working with a classic recipe and to give it a modern twist. Every season, there are so many wonderful ingredients available, which keeps me inspired to develop new dishes and flavour combinations. Take the chicken filled with langoustines, for example: an interesting dish that combines different flavours, but also different textures. Another good example of a seasonal classic is venison with red wine sauce. A delicious winter recipe with the powerful flavour of game, combined with the soft texture of mashed parsnips.’
‘My recipes are based on combinations from several culinary traditions. I love doing things just a little differently, bringing another world where I am in order to make people understand new flavours. My recipe for Kibbeh Nayee with Parmesan cheese and fennel is a good example of an uncommon flavour combination. Naturally, I love classic French cuisine, in particular because of the excellent techniques. But the simplicity and lovely flavours of Arabian cuisine, for example, are what make me so enthusiastic about my job.’
‘I don’t like repetitive work, but I’m constantly looking for new ideas or preparation techniques. Looking for new things is a never-ending process. That fascinates me. Part of my cooking style inevitably incorporates elements from my big idols. But, in order to be creative when preparing food, you must innovate and not copy too much. Molecular cooking requires strict control of even the smallest details. It’s very important to stick to exact proportions and cooking times. That’s why I often work with grams instead of millilitres in my recipes. That way, I can indicate very precisely how much of a given ingredient you need.’
‘I am originally American but grew up in Northern Italy, amidst Renaissance villas and mysterious Venetian artwork. This was a place where I effortlessly lived and breathed the Italian lifestyle, a lifestyle in which food, people and culture are completely interwoven with each other. My idyllic Italian past became the basis of a rich tradition of shared family recipes. Cooking is central to my life, and I have been writing about food, culture and people for as long as I can remember. Because of my Italian upbringing, I am used food bringing people and cultures together. I quickly discovered how special it is to be able to pass the simple techniques of Italian cuisine on to others.’
