opening hours


from november 16, 2017 the restaurant section will be open:

  • on thu – fri – sat: from 6 p.m. – 11 p.m.
  • on sun: from 1 p.m. – 10 p.m.  


from jan 20 – march 11, 2018 our art space The Storage Room will be open 

  • on sat: from 1 p.m. – 6 p.m.
  • on sun: from 1 p.m. – 6 p.m.

job openings – vacancies


in february 2018 we’d like to expand our small team. mostly for the restaurant activities of de culinaire werkplaats, and in some occasions for our food art installations and catering.

  1. prep chef (no evenings)
  2. combo: waiter with kitchen skills/affinity 
  3. vegetable chef /entremetier


introduction of de culinaire werkplaats

  • de culinaire werkplaats is
    • a design studio with a restaurant section and an art space
    • for contemporary plant-based food concepts and eat’inspirations
    • at the intersection of food, art and design. 
  • at the restaurant section we break with the rules of traditional dining.
  • it’s all about re-thinking in a playful way the future and the dinner plate of the future in particular and flavour this with a great love for vegetables and storytelling.
  • already for 9,5 years we take our guests on theme-based journeys by creating edible stories that change every 2 to 3 months (set menu 5 or 7 courses).
  • and have a fully open plan kitchen.


1. PREP CHEF (no evenings)

your recipe to success:

  • proven experience as prep cook; training from a culinary school will be an asset.
  • enjoy working with vegetables, and good chopping skills.
  • able to operate various cutting tools and kitchen utensils.
  • proven experience in preparing simple dishes.
  • work precise. clean and organised.
  • have knowledge of the dutch language.


  • follow the prep list of our chef de cuisine.
  • prepare cooking ingredients by washing and chopping vegetables, etc.
  • undertake basic cooking duties such as reducing sauces, parboiling food etc.
  • prepare simple dishes/components of dishes, etc.
  • maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
  • ensure all food and other items are stored and labelled properly.
  • follow nutrition and sanitation guidelines.
  • perform other kitchen duties as assigned.


  • 2 or 3 days per week: from 11 a.m. – 6 p.m. 

how to apply:

  • if you are interested, please do mail us your resume and explanation why you would like to join our kitchen team.

please note:

  • we are not looking for trainees, internships, or persons without relevant experience, etc.



from february 2018 we wish to extend our small team with a waiter with kitchen skills/affinity or a chef/cook with interest in serving guests.

your recipe to success:

  • experience in working in the hospitality industry.
  • want to combine contact with guests with some kitchen activities.
  • adding some personal flavour and touch. meaning: you will not back away from casual and genuine conversations with our guests from near and far.
  • enthusiasm, motivation and a hands-on mentality.
  • an international state of mind + a teamplayer.
  • great language and communication skills in english and preferably in dutch.


  • welcoming guests.
  • present drinking menu + sneak peek, and provide information when asked.
  • prepare tables.
  • take and serve some of the drink orders, make and serve the theme-based cocktails.
  • assist the chef with plating up the various courses/dishes.
  • serve the food according to the way how this is done at de culinaire werkplaats.
  • communicate all the time within our small team.
  • maintain a tidy restaurant area.
  • follow all relevant health and sanitation guidelines.


  • 2 or 3 days per week: from 5 p.m. – 11 p.m.

how to apply:

  • if you are interested, please do mail us your resume and explanation why you would like to join our team.

please note:

  • we are not looking for trainees, internships, or persons without relevant experience, etc.



from february 2018 also like to extend our small team with a vegetable chef/entremetier.

your recipe to success:

  • professional cookery/catering training
  • at least 3 years experience in a hotel, restaurant or catering kitchen.
  • passionate about vegetables.
  • haccp is your middle name.
  • experience with both traditional as contemporary cooking techniques.
  • work precise with a hands-on mentality.
  • an international state of mind.
  • like to work in a fully open plan kitchen, and to have real contact with guests.
  • good language and communications skills in english and preferably in dutch as well.


  • 2 or 3 days per week: from 3 p.m. – 11 p.m. 

how to apply:

  • if you are interested, please do mail us your resume and explanation why you would like to join our kitchen team.

please note:

  • we are not looking for trainees, internships, or chefs without relevant professional training, etc.

what’s cooking in 2018: a glimpse of our 2018 eatinspirations

for 2018 we have selected some inspirational themes that are very special for us. why… that’s what we will share somewhat later on this year.

just an indication of our themes for 2018

  • jan 18 – march 18, 2018
  • march 24 – may 27, 2018
    • eat’inspiration flower power. 
    • experience the special relationship we dutch have with flowers.
  • june – july 2018
    • eat’inspiration rising sun. 
    • a tribute to the works and life of vincent van gogh.
  • aug – sept 2018
    • eat’inspiration golden age.
    • during this eat’inspiration we present some highlights of amsterdam during the dutch golden age.
  • oct – nov 2018
    • eat’inspiration ‘retro revisited’. 
    • we take you on a “retro with a contemporary twist” tour.
  • dec 2018 – jan 2019
    • eat’inspiration sign of the time. 
    • experience the new, future luxuries.

eating specials 2018 

  • may 13, 2018: 
    • 1 day only eating special: say it with …. flowers? 
  • december 24-25-26, 2018:
    • xmas eating special home alone? this dinner special highlights a selection of some iconic xmas movies.
  • december 31, 2018: 
    • new year’s eve special – a one night only. experience some trending topics of 2018, and … 

also in 2018: hands-on cooking workshop ‘dutch landscapes’ (autumn-winter version)

at special request of our guests we have scheduled again the autumn + winter edition of our high end vegan hands-on workshop ‘dutch landscapes’ in the first quarter of 2018.

  • 2018: also on wednesday evening: jan 17, feb 07, and march 14, 2018.

want to know more?

please click on the following link for all the details (time, cost, registration, etc.)


coming soon in our shop: spicy tulip bulbs from amsterdam with love


searching for something typical dutch or souvenir from amsterdam? in that case, our seasonal edition of spicy tulip bulbs could be the thing you are looking for.

our potted tulip bulbs have the size of silverskin onions, are organically grown and marinated in a special spice blend that refers to the VOC past of the Netherlands during the dutch golden age.

in 2017 we worked a large project ‘dutch icons revisited‘. tulips and the dutch are inextricably connected. so for this project we created a dish in which tulip bulbs are the star of the dish, and this dish was all about the story ‘how the tulip became one of the best dutch export products’.

after a tulip bulb tasting we have selected 2 out of 7 varieties of tulip bulbs especially for this dish. 

at special request of our guests we are in the process of capturing the bulbs of the smallest tulip variety in jars.

so …. in the last months we have been peeling and marinating a couple of thousands of tulip bulbs. and …. at this very moment we are awaiting for the jars to arrive. we expect that this first edition of spicy bulbs will become available in our shop at the end of december 2017 or the beginning of january 2018 . 

these tulip bulbs in a jar are a seasonal product.




we wish you all a blooming 2018

the team of de culinaire werkplaats wishes you all a very, very blooming 2018.  we wish you a year full of great surprises and opportunities.



sonos x quentin deronzier vernissage

mid october 2017 we were commissioned for a real fun food art project during amsterdam dance event (ade).

gabriel ercicia (creative agency gowtu) invited us to create food inspired by the works and projects of quentin deronzier for the visitors of the vernissage.

quentin deronzier is a french visual artist and creative director, best known for his surrealist and colorful album artworks and music videos. he blends conceptual messages with vibrant colors and iridescent textures.

the sonos x quentin deronzier vernissage was held at the pop up sonos house singel 80. the exhibition was part of the ade 2017 programme.


100% vegan for press launch + opening LUSH flagship store amsterdam


  • in march 2017 we were invited by LUSH fresh handmade cosmetics to create the catering of the press launch (march 16th) and the opening (march 17th) of their flagship store at kalverstraat amsterdam.

the brief.

  • 100% vegan
  • colourful, playful and inspired by their products like the bath oils and perfumes, which are only available at this flagship store.
  • flowers.
  • easy to eat and drink. 


water is one of our most favourite inspirational sources, as it is an extremely versatile theme. during the last 9 years we have approached ‘water’ from various perspectives. 

this year we address water again with the eat’inspiration dutch water works. and while we were browsing through our images we stumbled upon a humble tribute to the watermelon we made various years ago. it is part of a project to showcase that a watermelon consists of a lot of healthy nutrients.

in other words … a watermelon is much more than water only



march 23, 2017 – jan 14, 2018: what’s cooking next?

ever nibbled on some tulips or sipped from a unique mix of dutch masters? 

we are very keen to share our upcoming dutch adventure with the world. the next months all our food, art and design activities aim at exploring and defining the so-called Dutch DNA. 

during this journey we will be addressing a selection of dutch icons and classics through eating experiences.

when & what.

from march 23, 2017 until the beginning of january 2018 you are more than welcome to participate in our journey along all kinds of dutch issues during a 4-part series of eatinspirations.

we will be creating different eat’inspirations, food narratives and eating experiences at the intersection of food, art + design which will result in a new abstract look at the netherlands, and showcases the features of the Dutch DNA in particular.

dutch icons is an ongoing research project of de culinaire werkplaats. marjolein and eric offer you through their one of a kind eating experiences a unique, abstract and contemporary view on The Netherlands and on the Dutch DNA in particular.

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