Wilco Berends – The Heart and Soul Behind De Nederlanden
 
For Wilco Berends, cooking at a Michelin-star level isn’t just a profession—it’s a form of high-performance sport. Since the year 2000, he has held a Michelin star, consistently delivering precision, creativity, and warmth to his guests. At his acclaimed restaurant, De Nederlanden in Vreeland, every element is perfectly in tune: from the honest ingredients and precise cuisson to the harmonious sauces, elegant plating, and genuine contact with guests. It’s a complete experience—refined, but always approachable.
 
A Dutch Culinary Foundation
Born on April 16, 1972, in Barsingerhorn, North Holland, Wilco’s culinary journey began at home. His mother prepared traditional Dutch meals each evening, using only seasonal, local ingredients—a philosophy that continues to shape Wilco’s cuisine today. This deep-rooted appreciation for Dutch produce is reflected in his menus, where authentic, locally inspired dishes take center stage. Many of his ingredients are still sourced directly from producers in North Holland, allowing Wilco to unleash his creativity with fresh, vibrant flavors and visually stunning compositions.
 
From Ambitious Apprentice to Global Craftsman
From an early age, Wilco knew he was destined for the kitchen. But not just any kitchen—he was determined to operate at the highest level. His early years were filled with prestigious apprenticeships, including at Merlet*, De Hoefslag*, Scholteshof (**) in Belgium, and L’Escargot* in London, where he trained under the legendary Marco Pierre White, mentor to Gordon Ramsay. These formative experiences, paired with his culinary travels, laid the foundation for a globally inspired chef with a deep sense of craft and innovation.
 
Putting De Nederlanden on the Map
In 2006, Wilco joined De Nederlanden as head chef. By 2012, he took over full ownership—an opportunity to shape not just the kitchen but the entire guest experience. As both chef and owner, Wilco infused the restaurant with his vision: refined dining with a heartfelt, welcoming spirit, grounded in Dutch tradition. Under his leadership, De Nederlanden continues to shine, celebrating regional, seasonal produce while blending global influences to keep each dish surprising and sophisticated.
 
Signature Dishes & Artful Simplicity
As a true Patron Cuisinier, Wilco has crafted several signature dishes that reflect his personal style and technique. His oyster tasting is a standout, featuring oysters hand-selected by the chef himself. North Sea crab is elevated through meticulous balance and preparation, while his trio of langoustine preparations showcases a mastery of flavour, texture, and presentation. For dessert, Wilco personally serves his renowned soufflé, passionately explaining the method behind its perfection.
A proud member of Les Patrons Cuisiniers—a respected collective of over 20 chef-owners—Wilco values craftsmanship, independence, and hospitality above all else.
 
More Than a Restaurant: An Experience
Beyond the plate, De Nederlanden offers a full escape. The restaurant features 11 beautifully styled hotel rooms and one suite, designed by Wilco’s wife, Caroline, who also serves as the warm and welcoming hostess. Together, Wilco and Caroline have created a destination that transforms a special night out into a luxurious weekend away.
In the peaceful village of Vreeland, the Berends’ have built more than a restaurant—they’ve created a culinary experience rooted in tradition, refined through innovation, and delivered with soul.