As a student, chef Joppe Sprinkhuizen started out very determined at culinary school. During his training he interned under master-chef Cees van Boerdonk at Het Hof van Deurne. Cees turned out to be a huge inspiration and taught Joppe the basics of molecular gastronomy. Chef Joppe Sprinkhuizen then worked at the Daelenbroeck Castle in Herkenbosch, laying the foundation for his food philosophy. After this, he worked at many other prestigious restaurants, like under chef René Brienen at Onder de Boompjes at Castle Hattem. On Brienen's recommendation, he attends the highest school of culinary arts in the Netherlands, De Sterklas. After completing this, he climbs up from apprentice to sous-chef at De Treeswijkhoeve in Waalre. Finally, in 2017, Joppe opens his own restaurant SILLYFOX and immediately gets reviewed by the Michelin Guide and receives 14 points from Gault Millau.
Restaurant SILLYFOX is housed in a unique location: on the top floor of a former grain silo, 32 meters above the ground. Inside this industrial contemporary restaurant, you are sure to have an excellent culinary experience. Chef Joppe Sprinkhuizen creates Dutch cuisine with an authentic modern twist. The menu emphasizes honest and fresh products with a touch of worldly flare. Enjoy your dinner from the impressive roof terrace on a summer's day, or revel in the lush shelter of the open kitchen, where you can see chef Joppe work his magic.
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