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AYTEMS

CHEF/ OWNER

“I found the source of my culinary identity through my mother’s unsurpassed cooking skills,” says Aytems. He worked in restaurants with quality: De Nederlanden, de Marienhof, De Bokkendoorns, Tante Koosje, Auguste, D.O.M. and grew into a top chef under the wings of big names in the culinary Dutch world.

They taught him the tricks of French cuisine, among other things. Today, Aytems combines Ottoman cuisine, from its roots, with classic and elegant French cuisine.

East meets West

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NESE

CHEF DE BOULANGER

“At a young age I have been given many responsibilities, I try to improve and transfer my skills every single day” says Ozzy. He worked at the following restaurants: Ciel Bleu, Parkheuvel, Bord’Eau and The Jane. He improved his skills by working with his dad, Aytems.

He chose wines to complement the cuisine of the chef in a traditional way, but with wines from the unseen and oldest wine regions of the world in an innovative way.

Tradition meets Innovation

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OZZY

MAÎTRE D’HÔTEL/ HEAD-SOMMELIER

“At a young age I have been given many responsibilities, I try to improve and transfer my skills every single day” says Ozzy. He worked at the following restaurants: Ciel Bleu, Parkheuvel, Bord’Eau and The Jane. He improved his skills by working with his dad, Aytems.

He chose wines to complement the cuisine of the chef in a traditional way, but with wines from the unseen and oldest wine regions of the world in an innovative way.

Tradition meets Innovation

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CEMAL

CHEF DE RANG

“At a young age I have been given many responsibilities, I try to improve and transfer my skills every single day” says Ozzy. He worked at the following restaurants: Ciel Bleu, Parkheuvel, Bord’Eau and The Jane. He improved his skills by working with his dad, Aytems.

He chose wines to complement the cuisine of the chef in a traditional way, but with wines from the unseen and oldest wine regions of the world in an innovative way.

Tradition meets Innovation