The NetherlandsMarch 25, 2026, by Isa de Laat

Meet the chefs: these chefs are cooking at restaurant Erloom in Hilvarenbeek this summer.

Homegrown
The Netherlands, March 25, 2026, by Isa de Laat

Meet the chefs: these chefs are cooking at restaurant Erloom in Hilvarenbeek this summer.

New week, new chef. That is how simple the concept of Erloom is: the go-to summer pop-up restaurant in Hilvarenbeek. All summer long, from early May to the end of September, the owners set up restaurant Erloom here. Every weekend is a celebration, and a different chef stands behind the open fire. Sometimes local, sometimes flown in from the other side of the world. Reservations are still possible… which weekend will you go for? Meet the chefs, because they are cooking in Hilvarenbeek this summer.

Tom Vinke May 1, 2 & 3 (The Crooked Waterway, Hoofdplaat)

New generation, same class. Tom Vinke took over the reins at De Kromme Watergang and is now putting his own stamp on it: pure, precise, and deeply rooted in Zeeland. Everything comes from nearby, from the sea, from the land, from their own Zilte Hof. With fish, shellfish, salty vegetables, and herbs. Radically local, in other words. His style is calm, refined, and pristine. No frills, but perfectly balanced. It is not without reason that the Michelin star remained.

Federico Augustin May 8, 9 & 10 (BAO, London)

Street food, but next level. Federico Agustin Cassino, Executive Chef at BAO in London, brings a raw, energetic cuisine to the farm. With fluffy buns, deep broths, fermentations, and umami that hits you. Asian-inspired, with influences from Taiwan and London. Everything to share, everything to linger over. His style is fast, intuitive, and no-nonsense.

Perry the Man May 15, 16 & 17

Fire, smoke, and stories. Perry the Man He cooks straight to the point: energetic, outspoken, and always focused on eating together. Open fire is the foundation, with smoke, fat, acidity, and dishes with character. At Erloom, he feels like family. Expect warm, boisterous evenings full of fire and, above all, very good food.

Ron McKinlay May 22, 23 & 24

Worldly chef, earthy on the plate. Ron McKinlay, From Canada to Scotland and far beyond, he cooks with classic craftsmanship and deep respect for the produce and the season. With cold-water fish, game, forest produce, and vegetables that set the rhythm. Refined, yet always firmly rooted in nature. His style is intuitive and precise. Sometimes almost minimalist.

Jos Timmer May 29, 30 & 31 (De Kas, Amsterdam)

From greenhouse to plate, the same day. Jos Timmer Cooks what grows and nothing else. Vegetables in the starring role: fresh, light, and crystal-clear in taste. The harvest dictates everything, the season the pace. At Erloom, that feels natural. Farm, soil, and fire, and dishes in which vegetables truly speak.

Hannes Broecker June 5, 6 & 7 (Yeah yeah Berlin)

Neukölln vibes, but on the farm. Hannes Broecker brings his unpolished, intuitive style to Erloom. Lots of vegetables and fish, fresh acidity, small plates to share, and of course, funky natural wines. No frills, just good. Expect long tables, an open fire, and an evening that feels just as relaxed as Berlin itself.

Yoran Jacobi & Moriaan Koeleman June 12, 13 & 14 (Veneur, Amsterdam)

New guard, flawless on the plate. Yoran Jacobi, known for his Michelin star and Young Chef Award, cooks classic French with modern finesse. Together with Moriaan Koeleman He brings technique, taste, and tranquility into perfect balance. Sauces, ingredients, and precision take center stage. With Veneur, they chart their own course: craftsmanship + freedom, sleek yet relaxed. Exactly what you want at a long table at Erloom.

Nik Tonglet June 19, 20 & 21

Global influences, down-to-earth on the plate. Nik, Shaped by kitchens such as The Test Kitchen, Noma, and The Fat Duck, he cooks with technical precision and is always product-focused. From fine dining to Bib Gourmand in Tilburg, that mix makes his style accessible and substantively strong.

Coen Dieleman June 26, 27 & 28

Starting at the bottom, via Geranium to the radical kitchen of the Brutalists. Coen Dieleman Cooks with focus, discipline, and an almost minimalist approach. One ingredient, as pure as possible. Fire, time, and technique do the rest.

Timmothy Tillfeldt July 3, 4 & 5 (Alba Vinbar, Stockholm)

From cafes to Alba Vinbar, Timmothy Tillfeldt He cooks with curiosity and feeling. His cuisine is personal and product-oriented, with influences from Japan: respect for technique, simplicity, and the ingredient itself. After a previous Erloom edition, he returns with his own weekend.

Bill Allison July 10, 11 & 12 (Grus Grus, Stockholm, Patois)

Fire, herbs and pure energy. Bill Allison, With roots in Canada and Jamaica, he cooks raw, spicy, and full of character. His style mixes influences from London and Amsterdam, with deep flavors and room for rhythm and feeling. Robust, playful, and always with a story. He was at Erloom last year and is returning this year. More fire, more depth, more Bill. We want more!

Frederieke Bloem & Ivan Beusink July 17, 18 & 19 (Copain, Amsterdam)

Local, seasonal, and no fuss. Frederieke Bloem & Ivan Beusink Cooking together at Copain with taste and craftsmanship as the foundation. Ivan brings technique and depth with foraging, fermentations, and daily fresh produce. Frederieke provides warmth and balance with dishes that are accessible and refined.

Dave Harrison July 24, 25 & 26 (Brasserie Prins, Copenhagen)

From Texas to Malmö and this summer to Hilvarenbeek. Dave Harrison He cooks with curiosity, a focus on the product, and always from the heart. With nearly twenty years of experience and influences from around the world, he lets the ingredients speak for themselves. Simple, pure, and full of flavor. Back to basics: nature, fire, and energy. A chef who visibly enjoys what he does.

Josephien Blom July 31, August 1 & 2 (Héron Petit, Utrecht)

Radically local and completely in season. Josephine Blom Cooks with what nature provides at that moment, without detours, without frills. Creative and understated, with fresh acidity, clever preservation, and a keen sense of timing.

Bas van Kranen August 7, 8 & 9 (Flora)

Two stars, a Green Star, and a kitchen centered around nature. Bas van Kranen Cooks from the Dutch terroir, with attention to season, soil, and origin. Light, refined, and technically precise. Using microseasons, local vegetables, fermentations, and fish from local waters. Simple in concept, yet with calm, balance, and respect for the product.

Margot Janse August 14, 15 & 16 (Le Quartier Français, Franschhoek)

International, but always with a steady hand. Margot Janse Cooks with refinement and thoughtfulness, using classic technique and a keen sense of balance. No excess, but plenty of attention. Taste is central, always.

Yornie van Dijk August 21, 22 & 23 (Basilica)

From Harderwijk to the farm. Yornie van Dijk Cooks a modern, bright cuisine with influences from the Nordic style. Vegetables, herbs, and local products form the basis, fresh, balanced, and pure in taste. Awarded a Michelin star, but above all, cooking with attention and focus.

Tubo Logier August 28, 29 & 30 (Aster)

From Amsterdam to Japan and back to the essence. Tubo Logier Cooks intuitively, with fire as the foundation and the product as the starting point. Fish, vegetables, and charcoal take center stage. Minimalist, yet full of flavor and space for the moment. Seasonal, direct, and connected to farmers and fishermen.

Reece Moore September 4, 5 & 6 (Belly, London, Palm Heights, Cayman Islands)

Global experience, British base. Reece Moore Cooks modern and ingredient-driven, with influences from Italy to Japan. Seasonal vegetables, dayboat fish, and specialty products form the basis. A chef with sixteen years of experience and a kitchen that keeps evolving.

George McLeod September 11, 12 & 13 (SEM)

Regenerative, zero-waste, and full of flavor. George McLeod He cooks with respect for nature and the produce. Roots, peels, and leftovers play a leading role here; nothing goes to waste. Raw, innovative, and with depth. Drawing on experience from Silo, among others, he brings his vision to the farm: cooking with nature, not against it.

Timo de Beurs September 18, 19 & 20 (Café Wu)

French technique, South Chinese flavors. Timo de Beurs Cooks idiosyncratically, creatively, and always with a twist. No fixed boundaries, but a focus on taste and technique. Recognizable, but never predictable.

Henrique Sá Pessoa September 25, 26 & 27(ARCA – Alma)

Top Portuguese chef, with two stars at Alma. Henrique Sa Pessoa Cooks modern, clear, and with respect for tradition. Light, accessible cuisine where Portuguese flavors and seasonal produce come together.

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