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interview • March 21st, 2022

Interview with Hans Kinkartz


Hans Kinkartz is owner and chef at restaurant Atelier. After his studies, he was hired as a sous-chef at Auberge De Rousch. Next, Hans joined Castle Vaeshartelt where he was taught the art of banqueting. After this, a position as chef became available at the Hotel Bellevue, and he grasps the chance with both hands.  He was introduced to his partner, sommelier Ellen Kinkartz, through his culinary journey.  Together they started their own restaurant Atelier in 1999. Numerous culinary guides have recognized the restaurant’s modern French cuisine as highly successful. We asked Hans some questions about his favourite dish and the challenges during the corona pandemic.

Hans, how would you describe your cooking style?

I am classically trained, but nowadays I cook modern dishes that are based on the classic kitchen. ‘More is less’ and ‘What you see is what you get’ are two mottos that fit me perfectly.

What is your favourite dish to make?

My favourite dish to make is turbot with melting foie gras and fermented porcini mushroom sauce. Very tasty. My mouth waters just thinking about it.

What is your favourite ingredient to work with?

You can give many dishes a fresh touch with some lime juice or grated lemon peel.

I love working with lemon and lime.

Hans Kinkartz


Who is one of your top suppliers or producers?

Guido Luessen from DL Food is my top supplier. He provides us with various delicacies from Japan, as well as nuts, truffles, foie gras and special types of ham.

What is the biggest challenge you’ve faced in your culinary career?

Filling take-away trays during the last lockdown due to the corona pandemic was a big challenge. It was necessary, but not always fun because you don't get a direct response from your guests this way. It’s quite difficult to come up with something new so often, that still fits the reputation of your restaurant.

Which gastronomic trend are you excited about the most?

In the past, classic French cuisine was always on everyone’s mind. Fusion has been the trend for a while that I don't think will go away. Nowadays you have influences from all corners of the world, which makes it much more exciting and surprising for us as cooks, but also for guests who can be increasingly surprised by new and unknown flavours.

If you could only eat one dish for the rest of your life, what would that be?

Rabbit leg, prepared by my mother.

What's one thing in the area that guests have to see or do?

Guests should visit the most beautiful city in the Netherlands: Maastricht. You can visit the stunning landscape by bike or on foot, and then finish your trip with lunch or dinner at restaurant Atelier.

Thank you, Hans.

Book your table at restaurant Atelier

Enjoy top chef Hans Kinkartz’s fabulous modern French cuisine at restaurant Atelier in Gulpen, the Netherlands. You can easily make your lunch or dinner reservation through our website.