Meet the chef: Tom Lamers of restaurant Het Koetshuis*

This spring, Tom Lamers (30) returned to his old nest after 12 years: restaurant Het Koetshuis in Bennekom. This time not as an apprentice chef, but as a chef. Together with owners Saskia and Danny Löhr, he is in charge of a very young brigade. A great opportunity to get to know the ambitious chef! TEXT KATJA BROKKE PHOTOGRAPHY JEROEN DIKS

How did you end up at The Coach House 12 years ago?
'I was looking for a learning company and this is one of the best learning companies in the Netherlands. Students were queuing up to become apprentice chefs here. At the time, patron-cuisinier Wicher Löhr was still the chef.'

Why were you singled out?
'No idea! We clicked right away and I got to work. Because I lived quite far from Bennekom, I lived in a caravan on the campsite near here for six months. Fortunately, I now have a driving licence and a car. I also like to drive a bit. Then I call some suppliers first thing in the morning, which saves time.

Why did you start cooking?
'My uncle has a function room centre and when I was 13, I started working in the kitchen there to earn a penny. Turning meatballs, basting satay, that sort of thing. I liked it straight away, even though I had nothing to do with being a chef. But I noticed that it was always fun in the catering business. Always fun. I thought: hey! That's pretty cool!

You then chose to study cooking and did internships and worked at several high-end restaurants. Where all have you been in the kitchen?
'I did my first internship here and then at De Kromme Dissel and De Steenen Tafel. After my training, I worked at 't Nonnetje, at De Bokkedoorns, Parkheuvel, again De Kromme Dissel and now here again.'

They are all starred restaurants. That's quite a transition from basting satay and turning meatballs. How was that?
'Yes, suddenly I was between lobster and foie gras. I wasn't really into that luxury back then, I just wanted to cook. To learn the trade. I wanted that from the best and Het Koetshuis is the best in this region.'

Read the whole article in WINELIFE #66. You can order here.