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Boy Schuiling

Chef Boy Schuiling grew up with a love for the hospitality industry. He worked as a dishwasher in a local restaurant in Texel at a young age. But soon, the kitchen started calling him, and after a while, he switched position up to kitchen help. He was interested in cooking and decided to enroll in culinary school. He worked as an independent cook at restaurant Rebecca in De Waal during his last two years of training. His first job after graduating was at the Michelin-starred restaurant Bij Jef in Den Hoorn. During this time, he trained to become a specialized restaurant chef. Boy knew he wanted to invest in the future. Restaurant 't Pakhuus opened in 2015, fulfilling his dream of opening his own restaurant. Six months later his partner Felicia Siebert joined the team as a hostess. Together, they now successfully run 't Pakhuus.

‘t Pakhuus

Oudeschild, Netherlands
JRE Jeunes Restaurateurs

Restaurant 't Pakhuus is housed in a reconstructed 16th century Zaans grain warehouse, located on the peninsula of Texel, in the harbour of Oudeschild. The moss-covered wall and homarium with shellfish, which was specially made for 't Pakhuus, immediately catch your attention when you enter. On Texel, 't Pakhuus is the only specialized fish restaurant, offering a wide array of fresh sea delicacies. Most of it is caught locally in the Wadden Sea and the North Sea. Recommended are the opulent fruits de mer platter and the 5-, 7-, and 9-course menus.

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