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interview • February 1st, 2022

Interview with Kars van Wechem


Chef Kars van Wechem from restaurant De Saffraan always aims for the highest standard, starting with his education. As a result, he gets invited to cook in Gordon Ramsay’s kitchen. After this, Kars works at restaurant De Librije with chef Jonnie Boer, where his love for local Dutch products is born. Together with his partner, sommelier Monique Korteschiel, who also works at De Librije, he decides to go his own way. The couple opens restaurant De Saffraan in Amersfoort in 2007.

Kars, can you tell us a little bit about your background?

I worked for the Bilderberg group, Swaen, Nico Boreas, and at restaurant De Librije in Zwolle. After this I joined The Links On Aruba, until I started for myself and became owner and head chef at restaurant De Saffraan.

How would you describe your cooking style?

My cooking style is trendy, with lots of oriental influences, fresh acids, and spices.

I enjoy creating dishes with shellfish.

Kars van Wechem

De Saffraan

What is your favourite ingredient to work with?

Langoustines are my favourite ingredient. They have a great flavour and are a special, delicate product to work with.

Who is one of your top suppliers or producers?

I only work with the best suppliers.

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

Finding the right balance between our business and family life.

Which gastronomic trend are you excited about the most?

The sustainability of the growers of our products makes me very enthusiastic. The products have so much flavour.

Thank you, Kars.

Book your table at restaurant De Saffraan

Are you ready for an amazing dinner at restaurant De Saffraan in Amersfoort? You can make your reservation through our website, for an unforgettable gastronomic event.

De Saffraan