the chef

Eating and working her way around the globe. She’s putting her Degrees in Journalism, Health & Human Decision Science to use by playing around in bakeries, restaurants or building (food)brands.

Amsterdam-based basements shaped the start of her culinary career. Rolling fresh sourdough bagels before moving into an extensive list of top-tier restaurants. From basements to Michelin stars and French pastry ateliers, planet-proof concepts to plant-based kitchens, she soaked up what each world brought to the table.

Now devoting the craft to building others up — your brand, your event, your kitchen. Pairing flavor and expertise with warmth, big smiles and a safe space to grow.

Writing NIC NIBS is an occasional creative outlet. You’re invitated to take a bite of her life, stories, and the curiosities bouncing around in a busy prefrontal cortex.