Amsterdam talent Joris Bijdendijk, the chef behind the Rijksmuseum’s RIJKS and the younger Wils, is known for his sense of humor as much as his commitment to making a name for his homeland’s cuisine. He is determined to raise the profile of Dutch food internationally and shares these ambitions in one of his cookbooks, A Kitchen for the Low Countries. Both his restaurants use prestigious Dutch ingredients such as Zeeland salt, caviar, and seafood, side by side with the international flavors that have passed though the trading city of Amsterdam for centuries. At RIJKS there’s beetroot millefeuille with Tomasu soy beurre blanc, and radish with ponzu broth and Dutch ginger. Wils serves a fire-focused menu cooked over a fire pit and in a wood-fired oven. At the other end of the food spectrum is the tinned soup brand, Snert, he launched during the pandemic, giving away 10,000 tins to food banks.
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