Kaspar's at The Savoy

The Savoy Announces New Head Chef for Kaspar’s at The Savoy

The Savoy is delighted to announce the appointment of Joost Bijster as Head Chef of Kaspar’s at The Savoy. To accompany the new season of food & beverage at the Art-Deco restaurant, Dutch-native Bijster will be bringing his Michelin star experience, unique international influence and highly esteemed expertise to The Savoy’s team at the end of July 2019.
 
Joost studied the culinary arts for over six years, earning himself three diplomas and five certificates; the highest possible qualification for a specialised chef in Holland. Following his studies, he honed his skills in various kitchens and restaurants to ultimately determine what cuisine he preferred, starting with Restaurant Niven in The Netherlands under the direction of renowned Chef Niven Kunz, where he spent four years. It was here where they impressively secured a one Michelin star within the first six months after opening.
 
Bijster continued to take the Dutch restaurant scene by storm, working as the Sous Chef at Restaurant de Zwethheul boasting two Michelin stars. He then moved on as the Executive Sous Chef at the Manhattan Hotel in Rotterdam, followed by Sous Chef at Restaurant Pure Passie in ‘S Gravenzande. In 2014, Joost Bijster was appointed as Chef de Cuisine at the one Michelin star Restaurant Savelberg in Bangkok, before being appointed as Chef de Cuisine at Restaurant Park Society where he has spent that last three years. During his time in Thailand he was able to develop his passion, showcasing dishes with the freshest, quality ingredients.
 
As an avid traveller, Joost Bijster likes to take the very best from everywhere he has visited, and create food that not only looks and tastes incredible, but is also interesting to eat. Believing every meal should be an experience, Bijster creates dishes that are layered in texture and flavour, adding a level of depth and complexity to the overall result.  Adhering to the ethos of Kaspar’s at The Savoy, where provenance and the relationship with the suppliers are the heart every dish, Bijster is conscious of sustainability and is an advocate of using vegetables as a prominent element, supporting local producers and reducing his carbon footprint as a Chef.
 
Joost is excited to bring his international inspiration to an institution so historically British and steeped in heritage. Bijster states: “The Savoy is so famous, and I would have never dreamed of joining the team. It’s a landmark in London, and the history dates back so far. It has welcomed people like Monet, Ritz and Escoffier. They are legends, and I’m thrilled about this new challenge and chapter”.

https://www.thesavoylondon.com/restaurant/kaspars-at-the-savoy-restaurant/

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