Sidney Schutte
Sidney Schutte | |
|---|---|
| Born | 1976 Middelburg, The Netherlands |
| Occupation | Chef |
| Known for | Head chef at Waldorf Astoria Amsterdam, Spectrum; Goldfinch Brasserie; Cocina de Autor |
Sidney Schutte is a distinguished Dutch chef serving as the head chef at the Waldorf Astoria Amsterdam and its upscale dining venue Spectrum, previously known as Librije's Zusje Amsterdam. Within just seven months following its launch, Schutte propelled Librije's Zusje Amsterdam to earn two Michelin stars along with 18 points from Gault&Millau. By 2018, Spectrum had achieved the position of sixth place in the Dutch Lekker magazine rankings.
In February 2015, Schutte inaugurated his second establishment, Goldfinch Brasserie, where he took charge of both kitchens, imprinting a distinctive personal style on the culinary offerings.
Starting December 2016, Schutte expanded his leadership to Cocina de Autor at the Grand Velas Los Cabos Hotel located in Cabo San Lucas, Mexico. His cooking philosophy is deeply inspired by his travels, skillfully merging European, Asian, and South American influences. In 2017, CNN recognized Cocina de Autor as one of "The Best New Restaurants."
Early life and career
Born in 1976 in Middelburg, The Netherlands, Schutte embarked on his culinary path at the age of 18. He honed his skills under acclaimed chefs working at Michelin-starred establishments including Restaurant Der Bloasbalg (1 star), Restaurant Scholteshof (2 stars), and De Librije (3 stars). He attained the esteemed “SVH Meesterkok” certification, representing the highest honor for chefs in the Netherlands.
In 2010, Schutte took on the role of Executive Sous Chef at Restaurant Amber in Hong Kong, collaborating with Richard Ekkebus. By 2012, he advanced to Executive Chef at The Landmark Mandarin Hotel in Hong Kong. Upon returning to the Netherlands in 2014, he assumed the Executive Chef position at the soon-to-be-opened Waldorf Astoria Amsterdam.
Among his accolades are being named Gault&Millau’s Chef of the Year in 2017 and securing the 65th spot on "The Best Chef Award 2017" global ranking. Additionally, he presented his signature creations for an entire month at Ikarus restaurant situated within HANGAR 7 in Salzburg, Austria.
Cooking style
Schutte’s culinary signature is characterized by vibrant flavors and a distinctive style strongly shaped by Asian influences. He reinvents classic recipes while utilizing ingredients sourced from both local producers and international markets. His menus predominantly emphasize seafood as a central component across his restaurants.