Private chef and catering Amsterdam: interview with Harry Unk
Private chef in Amsterdam – introduction
As a caterer in Amsterdam, we receive all kinds of requests: from small drinks and walking dinners (fun!) to lunch boxes and private dinners (a bit less exciting). To serve our clients well, we sometimes refer them to colleagues who are better suited for certain assignments. Exclusive dinners and private dining experiences for small groups, for example, are often a better fit for a private chef.
We have known Harry Unk for quite some time and enjoy working with him. Time for a proper conversation.
Private chef in Amsterdam – culinary background
Job: I’ve never asked you this before, but do you remember why you chose to become a chef? Can you tell us something about that?
Harry: I knew I wanted to become a chef when I was twelve, actually with the navy. I come from the north of North Holland where many sailors lived, and that seemed exciting. So I went to technical school where I could choose a profession: cooking and serving. I really enjoyed cooking.
After that I had a summer job in Luxembourg. After finishing school at sixteen, I moved there and worked in a hotel, which I loved.
But then I had to complete military service and afterwards follow the apprenticeship system. I worked as an apprentice in respected establishments.
Job: We’ve known each other for several years now. You previously worked as head chef at Cobra Café on Museumplein, then as a caterer, and I understand you also worked as a private chef for a family. Is that correct? Can you tell us about that?
Harry: Yes, I started as head chef at Cobra Café. It had just opened and I received a 9 from Johannes van Dam. After that, another restaurant approached me, and I ran my own business for five years, also receiving a 9 from Van Dam.
Unfortunately, I had to stop because things went wrong with my partner. After that, I worked as manager at Cobra Café and at the same time started my own catering company.
That was ideal because I could use their kitchen for my catering mise en place.
Regarding the period as a private chef, I unfortunately cannot say much, except that it was very intense and beautiful cooking, without limitations. Really what every creative chef would want. A wonderful time. But all good things come to an end.
Job: What did you learn most from that period?
Harry: To be extremely flexible and to improvise. And to be creative at a very high level.
Job: And what did you enjoy most during that time?
Harry: Being able to work with truly beautiful products.
Culinary inspiration and seasonal cooking
Job: If you cook regularly for the same client, they probably want to be surprised with something new each time. That must be a challenge. Where do you find your inspiration?
Harry: I almost never cooked the same dishes for those people. Most of my inspiration comes from my own head, and of course from Instagram and apps like Gronda.
Job: Suppose you received a similar offer in a different setting. Would you accept it? And what would it need to look like now to be interesting for you as a chef?
Harry: I don’t know if I would commit myself to a family again, because you really have no freedom. I’ve returned to catering now, and that freedom is very nice, also for my own family. So I’m not sure what that would need to look like.
Job: You’re active again as a private chef and caterer. What are you focusing on now? Who are your ideal clients?
Harry: Yes, I restarted my catering in October. What makes me happy is being able to make people happy with my food, but still at a higher level. With beautiful products prepared honestly.
Fine dining style and international influences
Job: What are the most enjoyable assignments? Can you give an example?
Harry: Actually, every assignment is enjoyable because people usually hire me when there is something to celebrate. That makes it grateful and exclusive. Especially when you cook in someone’s home, every dinner becomes a celebration.
Job: How would you describe your culinary style?
Harry: I love combining Asian cuisine with Mediterranean cuisine. But I also love the seasons. I worked for three years in Curaçao, where everything can be flown in, but in the end you’re not going to eat squab there.
That made me realize how beautiful the seasons are in the Netherlands for cooking, with all the seasonal products. I enjoy cooking with vegetables and fish, and occasionally a piece of meat is certainly not a punishment.
Job: Which cuisines or countries have influenced your cooking the most?
Harry: Thailand and Italy, because they cook with beautiful and fresh products there.
Job: What distinguishes you from other chefs?
Harry: Urban fine dining: high-end technique with the energy of street culture. Comfort food at the highest level, accessible and innovative.
Job: Do you prefer intimate private dining or larger catering events? Do you have an ideal group size?
Harry: Every type of cooking is both a challenge and a celebration for me, so the size doesn’t really matter.
Menu development and seasonal ingredients
Job: How do you translate a client’s wishes into a personal menu?
Harry: I first listen to the story behind the request and translate that into a menu with balance, seasonality and technique. That way I create a personal experience instead of just a sequence of dishes.
Job: Do you prefer working with seasonal ingredients or without seasonal limitations?
Harry: Seasonal ingredients. In winter, for example, I work with cabbages and legumes. A beautiful dish is Thai-marinated kale with hoisin-marinated mackerel, lightly charred and lacquered with tomasu spicy soy sauce, with some kaki for freshness and puffed wild rice for crunch.
Or sea bass ceviche with avocado cream and kumquat. Or meringue with tonka bean ice cream, red fruits and crème anglaise.
Catering experience and client satisfaction
Job: How important is presentation in your catering work?
Harry: Very important. If food looks neat and beautiful, that’s part of quality and it enhances the taste.
Job: What makes a dinner at someone’s home or on location truly special?
Harry: The beautiful flavor combinations and fresh ingredients, good herbs and quality products.
Job: How do you handle dietary wishes or complex restrictions?
Harry: No problem at all. Like I said earlier, everything is a challenge, and that only makes it more fun.
Job: What has been your most challenging catering assignment so far?
Harry: An exclusive wedding in Ibiza where almost everything had to be flown in. Logistically, that was a fantastic challenge.
Job: And which assignment gave you the most satisfaction?
Harry: Every assignment gives me satisfaction, whether large or small, simple or exclusive. That’s why I love my profession so much. It’s incredibly diverse, and I get to work in beautiful locations or in people’s homes. As cliché as it sounds, I enjoy all of it.
Private dining in Amsterdam – intimacy and exclusivity
Job: Do you work differently with private clients compared to business clients?
Harry: No, it’s the same for me. The client is king.
Job: What are clients looking for nowadays in a private chef experience?
Harry: People love it because it’s very intimate and it stays with you. It’s exclusive.
Job: What do you personally like to cook at home when you’re not working?
Harry: I really love pasta.
The future of private chef services in Amsterdam
Job: Where do you see yourself in five years with your private chef and catering activities?
Harry: I’m also working on delivering healthy lunches to offices and would like to expand that. Having my own location would be a plus, where I can do my mise en place but also host guests at my chef’s table for tastings.
Job: Are there trends in catering or fine dining that excite you?
Harry: In the end, people appreciate honest cooking the most. Stay true to yourself and keep it simple.
Job: What advice would you give to young chefs who want to start their own catering company or private chef service in Amsterdam?
Harry: Stay true to yourself, be creative but keep it simple. And don’t follow the crowd.
Book a private chef in Amsterdam
Are you looking for catering in Amsterdam for a larger event or business production?
Or are you specifically looking for a private chef in Amsterdam for an exclusive dinner or intimate setting? Feel free to get in touch with Harry Unk directly.