Henk Savelberg
Henk Savelberg | |
|---|---|
| Born | July 11, 1953 Mechelen, Netherlands |
| Occupation | Head chef |
| Known for | Only Dutch chef to receive Michelin stars at five different restaurants |
Henk Savelberg (born 11 July 1953 in Mechelen) is a renowned Dutch head chef, distinguished as the only chef from the Netherlands to have received a Michelin star at five separate dining establishments.
Originating from a mining family, Savelberg experienced the loss of his mother early in life and was chiefly brought up by his father and sister. He pursued his education at a hotel school in Sittard and completed apprenticeships at Kasteel Wittem as well as the Terminus hotel located in Heerlen.
At age 17, he joined the Netherlands Marine Corps but was compelled to leave after sustaining injuries during training exercises in Norway.
Professional culinary journey
Following his departure from the Marines at 20, Savelberg embarked on his career in hospitality with positions at Bon Ton in Scheveningen, Nostaligia, and La Grande Bouffe in The Hague, where he adopted the principles of Nouvelle Cuisine. He further honed his skills in France, working under Gérard Pangaud in Paris, Jan Pierre Bioux in Lyon, and at Le Chateau de Luca Lonnais in Brittany.
First Michelin star: De Graaf van het Hoogeveen
Upon returning to the Netherlands, Savelberg secured his inaugural Michelin star in 1982 while leading restaurant De Graaf van het Hoogveen, which maintained this distinction until 1988.
Second Michelin star: Seinpost
In 1983, Savelberg departed from De Graaf van het Hoogveen to take charge at Seinpost in Scheveningen. That same year, "Tartuffe Holding," a company including Savelberg and partners, established Seinpost. In 1989, they inaugurated Vreugd en Rust, prompting Savelberg’s transition. After his exit, Seinpost lost its Michelin accolade.
Third Michelin star: Vreugd en Rust
Following extensive renovations, Savelberg alongside "Tartuffe Holding" launched the restaurant-hotel Vreugd en Rust in 1989. As head chef and holding a 23% ownership share, he guided the establishment to earn a Michelin star in 1990, which it retained until his departure in 1993. That year, he divested his stake due to disagreements regarding his wife Ingrid’s involvement in the enterprise.
Interlude at the Golfclub
The opening of Savelberg’s restaurant within villa Zorgvliet in The Hague faced delays caused by objections from neighbors. To stay active and continue training his team, he worked at Auberge De Vliethoeve, a golf club restaurant situated in Rijswijk. In 1995, he abandoned plans for Zorgvliet and returned to Vreugd en Rust.
Fourth Michelin star: Vreugd & Rust - Savelberg
In 1995, Savelberg acquired ownership of Vreugd en Rust, purchasing both the building and grounds by 1997. Since 1998, the restaurant has consistently held a Michelin star under his leadership.
Fifth Michelin star: Savelberg at Yenakart Soi 2, Bangkok
In 2017, Savelberg achieved a Michelin star with the debut edition of the Michelin Guide for Bangkok.
Les Patrons Cuisiniers
In 1991, Henk Savelberg was among the founding members of Les Patrons Cuisiniers, alongside notable chefs such as Maartje Boudeling, Paul Fagel, and Cees Helder. The association seeks to raise culinary excellence, enhance recognition for kitchen professionals, and encourage collaboration within the industry.
Honors
- Order of Orange-Nassau: Knighted in 2003.
- Michelin star awards: 1982-1984 (De Graaf van het Hoogveen), 1985-1989 (Seinpost), 1990-1993 (Vreugd en Rust), 1998-2012 (Savelberg)
- Wine Spectator Grand Award: 1995-1998
Personal
Henk Savelberg was initially married to Ingrid before later marrying Diana. In 2007, he underwent surgery to correct a congenital heart condition, which required an extended period of recuperation and prompted him to reduce his professional commitments.
See also
Bibliography
- 2012: Jongeren koken met Henk Savelberg; authored by Henk Savelberg and Brijder Jeugd
- 2006: Savelberg : restaurant-hotel; by Kees Hageman, Jan Lagrouw, Henk Savelberg, Kim MacLean; published by Inmerc
- 2003: Aspergeschalen 1850-1940 : Collectie Juffermans, Utrecht; compiled by Jan Juffermans with recipes contributed by Henk Savelberg; exhibition catalog for Kunsthal Rotterdam; V+K
- 1999: Savelberg 2000; created by Henk Savelberg, John Smarius, and others
- 1989/1991: De kookkunst van Henk Savelberg : de vier seizoenen van Vreugd en Rust; by Henk Savelberg, Rien van der Helm, Hanke Smit-de Berg, et al.; Van Dishoeck
- 1985-1986: Lekker koken, zo doe je dat, 't hele jaar door; co-authored by Hans Belterman and Henk Savelberg; four volumes; Van Dishoeck