Meet Art.

From a business professional to a culinary artisan, the journey of this certified plant-based chef is a tale of passion meeting profession. With a longstanding enthusiasm for gastronomy, he made a pivotal decision to pursue his love for cooking, culminating in a career that intertwines his business acumen with culinary artistry.

In his latest venture, Ferment Fabriek, co-founded with Jeroen, he explores the intricate world of fermentation. Their collaboration is a testament to their dedication to this ancient yet ever-evolving craft. More about their journey and ethos can be found at Ferment Fabriek.

Drawing inspiration from the renowned NOMA restaurant in Denmark, known for its distinctive fermentation laboratory, he delves into the scientific and creative aspects of fermentation. His fascination with NOMA’s approach is evident in his work – a blend of innovation, tradition, and a deep respect for ingredients.

Beyond his culinary skills, he is a self-professed geek with a keen interest in the health benefits of fermented products. His enthusiasm for understanding and sharing the science behind fermentation is palpable in his approach to food.

To spread his knowledge and passion for fermentation's nutritional and gastronomic significance, he conducts workshops. These sessions are more than just cooking classes; they are educational experiences designed to enlighten others about the myriad benefits of fermented products.