Chef Dennis van den Beld
Chef, Hotel Langoed Het Roode Koper
Cooking for you at The Relais & Chateaux Gala and Harvest Party—NOLA
Following his dream, at age 16 Dennis van den Beld began his chef career at a 1 Star Michelin rated restaurant. Before he joined Landgoed Het Roode Koper, he worked with 2 Star Michelin rated Relais & Chateaux Grand Chef Martin Kruithof at the internationally acclaimed restaurant ‘De Lindenhof’ in The Netherlands. Van den Beld won many prestigious awards including the Wynland Vogel Award-2014 and the Dutch National Championships in the category Young and Upcoming Chefs of 2014.
In 2015 Chef van den Beld was honored to become a Member of the National Culinary-Team of The Netherlands.
Hotel Langoed Het Roode Koper, The Netherlands
The Hotel Landgoed Het Roode Koper sits on an estate in an extraordinary place which the owners like to share with their guests.
From their cozy restaurant, inspired and managed by Chef Dennis van den Beld, one has a beautiful view over their English landscape garden and the surrounding woods. Weather permitting, guests can enjoy a delicious lunch or a sumptuous dinner on the beautiful terrace overlooking the gardens. The artisanal Lindenhoff Farm in Baambrugge supplies organic vegetables, meat and dairy. For game dishes the Veluwe hunting grounds is at their disposal. Fishermen who bring their catch ashore every day bring the best fish, shellfish and crustaceans to their door. Chef van den Beld uses these ingredients each day to create a refined dining experience.