Growing up, chef Rick May loves cooking with his grandmother. Her love for cooking is easily passed on to him. At home, he is still a teenager when his mother gives him full control of the kitchen. His cooking is so popular here that he dreams of opening his own restaurant one day. When Rick finishes secondary school, he attends culinary and hospitality schools. He interns in Spain at Castell d'Empordà in La Bisbal and at star-restaurant De Leuf in Ubachsberg, Limburg. De Leuf is the place where he completes his last year of the three-year training program as an independent chef. Paul van de Bunt, Rick’s supervisor, is an outstanding role model for the young chef. In 2013, Rick joins the team of restaurant Fris, where he gets the opportunity to become head chef. A childhood dream finally comes true in 2016 when he becomes the owner of restaurant Fris.
Restaurant Fris is situated in the scenic city of Haarlem, a 15-minute car ride from Amsterdam. The kitchen at chef Rick May's modern restaurant offers dishes based on classic French cuisine, fused with global influences. He serves his croissants with duck liver, Ibérico ham, Savora mustard with VOC spices, and fig ice cream as a true treat for the senses. A global perspective is accentuated by the extensive wine list, which includes the best of both the old and new world wines.
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