Ones to watch: Gastronomy
Frontrunners at close quarters
Words & images — Various
Sotiris Sfyridis - Pastry chef
My name is Sotiris Sfyridis and I'm from Greece. I am responsible for developing, creating and serving desserts and petit fours at Restaurant Château Neercanne. I have been working as a pastry chef for many years, but I finally qualified last year by obtaining a diploma in contemporary pastry. I was also able to fulfil my dream of working alongside one of the best pastry chefs in the world, Jordi Roca, at the three-Michelin star restaurant, El Celler de Can Roca in Girona, Spain. I continuously strive to develop neew skills and keep myself abreast of the latest trends in the pastry world by regularly participating in workshops and masterclasses.
One of the things I appreciate most about Oostwegel Collection is that it is such an open-minded company that values equality and diversity. At Château Neercanne in particular, I have the privilege to be part of a talented team under the leadership of a great Chef who gives me a huge amount of freedom and space to get creative.
My intention as a pastry chef is to give desserts the attention they deserve - they are so much more that the final course of a menu. Balance is also a very important factor, so I always try to apply this to my creations. What keeps me motivated is that I do what I love, I use feedback from both guests and my colleagues to continue learning and improve. My biggest dream is to reach the top in my field and be considered among the greats.
neercanne.nl
@sotiris.sfyridis
Dennis Vinck - Sommelier
I am Dennis Vinck, I live in Maastricht and am 23 years old. I graduated in April 2021 from the Manager Entrepreneur Hospitality program at Vista College in Heerlen and started working at Restaurant Château Neercanne as an Assistant Sommelier and Chef de Rang. In May 2022, I had the opportunity to take on the role of Sommelier - a position I eagerly accepted!
Every day, I am engaged in a job that I love and find great fulfilment in serving wine and delighting guests. It always makes me happy when guests leave with a smile.
In the future, I'd love to open my own high-level restaurant. Before realising this goal, I want to continue developing as a sommelier and improve my leaderships skills. The next step would be to work towards two-Micheling-star level, while continuing to challenge myself and self-improve.
Kim van den Bongard - Beer sommelier
I noticed from a very young age that I had a passion for storytelling. To use my creativity and imagination without any limits. At first I wanted to become a film director and writer, but luckily I started working in hospitality. I discovered that I could combine my storytelling with a dining experience. To make guests connect again with themselves, others, and with the beauty of food and beverages as well. My ambition is to become a beer sommelier and bring a craft beer menu to life at Château Neercanne. The perfect place to discover the unexpected.
