The very experienced chef now manages a team of young chefs. He finds it particularly inspiring to work with these ‘young guys’ and to adjust them where necessary.
Hans de Bont is a professional who only settles for the best. He likes clarity. “As a chef, you have to see what you are doing, what quality you get at home. Just pulling a piece of meat out of a plastic packaging is not for me.”
The chef of restaurant De Moerbei likes to keep it simple. Dishes must be recognizable. Basic with pure flavours, made from top ingredients. “Our guests need to know what they have on their plate. They shouldn’t have to wonder afterwards, what have I already eaten.”