welcome to studio de culinaire werkplaats online.

de culinaire werkplaats is a unique eating initiative & experience located opposite amsterdam’s culture park westergasfabriek.

the initiators and food concept designers marjolein wintjes and eric meursing, are offering a fresh approach to what’s happening on your plate and you are invited to shake up your culinary lifestyle.

it’s a design studio for contemporary and inspirational food concepts and narratives at the cutting edge of food and art.

de culinaire werkplaats has a “restaurant” section with very limited seatings where you can book a theme-based eat’inspiration, which consists of 5 or 7 courses with one or more interactive moments.

the team of de culinaire werkplaats creates & makes contemporary dishes, bites, delicatessen, new foods, and invents sometimes even new ways of eating.

inspirational concepts, like ‘black’ or ‘time’, are guiding their creative perspectives on foods and the act of eating.

the restaurant section of studio de culinaire werkplaats

besides taste and inspirational concept at least 2 of the following criteria also provide for our choice of ingredients, products and suppliers: animal welfare, small-scale or organic farming, fair trade, season, distance, and personal health.


at de culinaire werkplaats you can

  • commission us to create a food concept and/or food narrative;
  • book a seat and experience a 5 or 7 course eat’inspiration;
  • invite us to design an adventurous catering, only when you have challenging requests;
  • book our location for gatherings and special events that require an out-of-the-box setting and/or eating experience, such as brain.storms and brain.stills, product launches, weddings, press events…..;
  • invite marjolein and/or eric for an inspirational presentation or guest lectures about their views on the dinnerplate of the future, their projects, food concepts, their way of working, etc.;
  • let us organize and facilitate an inspiration workshop to re-think your product/service or create a new products and/or  concepts;
  • shop’in and buy from our ready-to-eat collection, ‘green’ pastry or tailor-made specialty breads that we call emotion.breads.

meet the initiators.

the initiators.

de culinaire werkplaats is the brainchild of marjolein wintjes and eric meursing. the ‘trigger’ for this business concept and their ambition can be found about 13 years ago. at that time the couple changed their personal lifestyles, discovered some hidden talents and were looking for new personal and business opportunities.

both marjolein and eric have a multi-disciplinary background, which echoes in all their ideas and projects. meet the initiators in a nutshell starting with marjolein:

marjolein wintjes

marjolein: “de culinaire werkplaats offers me the opportunity to combine certain aspects of my life that are very important to me together with a range of thoughts that i like to exchange with other people. in a very playful way i like to inspire people to re-think what and how they are eating.”

marjolein is a food conceptualist, a storyteller and researcher and she

  • studied general social sciences, an interdisciplinary study, at the university of utrecht and graduated cum laude.
  • she takes special interest in rituals, behavorial routines and learning processes.
  • developed through her change of lifestyle her love for and knowledge of vegetables, artisan bread, the world of grains and the importance of personal health;
  • enjoys the versatility food and textile fibres.

eric meursing

eric: “i like the fact that i can combine and integrate 3 different professions that have the same importance to me: 3D designing, professional cooking and being an entrepreneur. i like to challenge people to eat more adventurously with vegetables, fruits and grains.”

eric is a food conceptualist, a designer and chef and he:

  • studied 3d at artez arnhem (institute of the arts) and is a qualified professional chef (SVH).
  • is working on the dinner plate of the future.
  • would like to challenge people to eat and cook more adventurous with vegetables, fruits, speciality grains, herbs and nuts.

awards & nominations

  • best benelux vegetable restaurant 2011: de culinaire werkplaats won the award the best benelux vegetable restaurant 2011 with 5 water dishes.
  • golden tray for fairtrade@work 2010: de culinaire werkplaats was awarded the golden tray by max havelaar for fairtrade@work on october 26th, 2010.
  • westerlicht 2009 award: in december 2009 de culinaire werkplaats won the westerlicht award 2009 with a dish consisting of 3 different bitterballs (dutch croquettes shaped as a ball): parsnip, carrot-mint and apple-almond. the bitterballs were served with matching wines.
  • yarden stimulans 2009: on july 5, 2009 marjolein introduced a new concept to the world: emotion breads. she presented a glimpse of her first collection during the exhibition ‘she bakes.emotions’. with the concept of emotion.breads she presents a new and contemporary perspective on specialty breads and the role of bread in the sweetish and savourish moments of our lives. in september 2009 her emotionbreads were shown at a new exhibition ‘shebakes.insilence’. marjolein was nominated for the Yarden Stimulans 2009 award with her concept of emotionbreads.

frame of reference showcased by the sound of black


the sound of black

the sound of black is the story of the 7 notions that together are our frame of reference. the frame of reference of studio de culinaire werkplaats is illustrated by the sound & our signature ‘black ingredients’.

the projects and works of studio de culinaire werkplaats are about food and the act of eating from the perspective of the future. very often we make crossovers to other disciplines or domains such as fashion, architecture or abstract topics like emotions or time.

we have translated our ideas with 7 words to a kind of framework of reference, and these 7 words guide our thinking & amp; and all our other actions and reactions. these words not only reflecting in our projects, products and services, but these words also give direction to the interior, our dealings with our team, clients & amp; our contacts with guests, all of our communications in the broadest sense of the word.

these words also showcase what we expect our partners, suppliers, employees, guests, press, monitoring institutes, etc. in their interactions with us. we have translated our ideas and ambitions to 7 words to avoid so that we are able to integrate our ideas and ambitions without too many internal rules in all our thinking and actions.

in 2008 we started with the following seven words: unconventional, positive, personal, involved, active, open, and rhythm. the last word “rhythm” we replaced in 2013 by ‘humor’, as our frame of reference is a dynamic model.

the short video “the sound of black’ about the frame of reference of de culinaire werkplaats is based on the first selection of seven words and our signature ‘black’. since 2008 we are known all over the world as the people of ‘t black food, because in the first six months of our existence we only designed black dishes and products. after 6 month we left our black period behind us and we became more colourful in our projects.


video interviews

a selection of interviews & performances (dutch + english)

aug 2012: mijn gesprek, an interview by andrea wiegman of second sight

an interview (in dutch) with marjolein by andrea wiegman about our work, our insights by our trip and working experience in south korea and china.

2013: dutch design (english)

this interview was part of the undergraduate field school and research program offered by the School of Interactive Arts & Technology at Simon Fraser University. The most significant contribution to the field are interviews conducted on a yearly base in Italy and The Netherlands with industry leading designers, thinkers, architects and design manufacturers.

Dutch Design 2013: de Culinaire Werkplaats from italiaDesign on Vimeo.


feb 2014: 90 minutes of frame – invited by frame magazine


this presentation & performance was part of the 2nd edition of 90 minutes of frame about ‘design & all the senses’.


some other type of fiber art

marjolein is a storyteller. she tells stories with food, e.g. with her emotion.breads of installations like deli.wear. fibers are her life. so the move from dietary fibers to textile fibers was a natural process. at de culinaire werkplaats you’ll find a lot of her work and she’s often working on commissions in the restaurant.

she makes amongst other things:

  • textile paper
  • cocoons
  • breeding spots for free spots
  • small conceptual installations
  • material explorations

here a glimpse of her work.



Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

eric meursing is still available as culinary advisor/food conceptualist/plant-based chef