Gijs Kemmeren, Peter Bogema and Luca Carli appointed New Chefs on the Block

Food Reporter & Gault&Millau put chefs in spotlight at special tenth edition of event 

Ede - During the tenth anniversary edition of New Chefs on the Block called Food Reporter, a media platform for hospitality professionals powered by Bidfood, and Gault&Millau named three promising chefs as the culinary talents of the moment. The New Chefs are Gijs Kemmeren (restaurant Vannu), Peter Bogema (restaurant Sober) and Luca Carli (restaurant Reverie). They were chosen for their innovative approach, focus on sustainability, innovation and strong culinary vision.

Gijs Kemmeren (Vannu restaurant)

At restaurant Herberg de Kop van 't Land, Gijs discovered his passion for cooking with vegetables. He then wanted to convey this passion to the general public with a vegetable restaurant, where he pushed the boundaries of cooking by incorporating vegetables in his dishes in all kinds of ways. Thus was born restaurant Vannu, which he opened with his partner Iris Saaman. Local and seasonal products play the leading role in the restaurant. Waste is kept to a minimum because Gijs has been experimenting with innovative preparation methods for 15 years: from fermenting to drying and everything in between. His sustainable vision and approach mean he can now call himself one of the New Chefs. 

Peter Bogema (Sober restaurant)

A more sustainable world is incredibly important to Peter and this is the driving force behind his restaurant Sober. The restaurant's name reflects the philosophy: its dishes are sober and minimalist. His dishes revolve around sustainable products. Vegetables and herbs come from his own kitchen garden and other products are supplied by local producers. This creates a balance between respect for nature, the seasons and culinary sophistication. Peter's unique cuisine is being noticed: shortly after its opening, Gault&Millau rewarded the restaurant with 13 points.

Luca Carli (Reverie restaurant)

This young and ambitious chef is only 24 years old, but is already fast carving out his place in the culinary world. His grandmother taught him the power of sharing and coming together through food. That vision is at the heart of his restaurant: connecting people with food and offer them an experience beyond food. Luca has a special way of cooking, where he does not stick to recipes but is guided by his intuition. In his kitchen, creativity and technique come together, resulting in unique dishes. With his innovative approach to cooking and his dedication to connecting guests, Luca is a fresh and promising chef.

Vivian Bruinsma, Manager Food Reporter: "With New Chefs on the Block, we not only put talent in the spotlight, but also emphasise the importance of sustainability and innovation in gastronomy. It is great to see talents and established names coming together and connecting this tenth edition. We are proud to contribute to that."

The New Chefs were announced through documentaries. In these, viewers get a unique insight into the worlds of the three chefs. The documentaries can be viewed from today via foodreporter.co.uk or YouTube.