Waldorf Astoria Amsterdam
29 & 30.10
Contemporary and progressive, Dutch chef Sidney Schutte has been a key driving force behind one of The Netherlands’ finest establishments for more than a decade
ORN IN THE Netherlands in 1976, Sidney Schutte got his first taste of working in a kitchen during a summer job at a restaurant. Armed with the ambition of becoming a chef, the teenage Schutte gained extensive training at some of the country’s most prominent restaurants. His biggest break, however, came at the age of 22, when he was approached by the acclaimed Dutch chef Jonnie Boer.
Starting as sous chef of Boer’s De Librije in Zwolle, Schutte went on to become executive chef and, over the 10 years he spent there, witnessed the restaurant gain its second and third Michelin stars, along with international recognition on the world’s gourmet scene. During this time, the chef was distinguished as an SVH Meesterkok, the highest recognition for a chef in The Netherlands.
Always in search of a new culinary challenge and looking to expand his culinary horizons, in 2009, Schutte undertook a one-day traineeship with fellow Dutch chef Richard Ekkebus at The Landmark Mandarin Oriental hotel in Hong Kong. It led to a position as executive sous chef, and later, in 2012, as executive chef of the hotel’s 2-star Amber restaurant.
He soon returned to his home country on the invitation of Jonnie Boer and his wife Thérèse to head up the kitchen at the soon-to-open Librije’s Zusje Amsterdam, located within the Waldorf Astoria Amsterdam. With his strong personal signature, creating progressive dishes that combine local ingredients and Asian influences, the restaurant earned 2 Michelin stars just seven months after opening.