About Richard van Oostenbrugge
Chef van Oostenbrugge started his career in Switzerland, where he worked alongside top chefs and mastered culinary skills of the highest level.
He returned to Amsterdam from Gstaad in the Swiss Alps in 2008 to join restaurant Envy and subsequently embarked on a new chapter in his career when he joined Hotel De L’Europe as Executive Chef in 2010. Under his culinary direction, Bord’Eau – the hotel’s main dining destination – earned its first Michelin star rating in 2013 and attained the coveted two-star rating in the following year.
During his seven-year stint there, his exceptional skills and precise culinary execution also won him awards like the prestigious Gault & Millau Chef of the Year (2014) and a near-perfect Gault & Millau score of 19 (2017). He gained a reputation for his command of exacting European cooking techniques and exquisite sensibility in marrying traditional European flavours with influences and ingredients from around the world – including Japanese produce for their clean and light flavours.
Now as the co-owner of 212, Amsterdam’s first no-table-restaurant, Chef van Oostenbrugge’s remarkable skills are the focus as he strips high-end dining of the unnecessary to create a gastronomic spectacle – concocting outstanding dishes that are full of flavour with delightfully surprising combinations.