Kees Visser Food

Born in Zwijndrecht, raised in Dordrecht. Soon after, I moved to Zeeland and became fascinated by all the wonderful products Zeeland has to offer. After working in several Michelin-starred restaurants and gaining experience in large, luxury hotels, I started my own business in 2005. After two years, we were awarded the coveted Bib Gourmand by the Michelin Guide and 13 points in the Gault & Millau guide. Later, in 2013, I started my own business again: restaurant Bij Kees, Michelin guide and 14.5 points in Gault & Millau. Since November 1, 2019, I have been Executive Chef at Hotel Mondragon, restaurant Cristo, Zierikzee, and now self-employed again at Kees Visser Food, freelance chef, demos, workshops, and more. After founding CTZ and winning three bronze medals, I established our own cooking team: Culinair Team Schouwen Duiveland. Through CTZ and CTSD and individual participation in competitions, I became even more addicted to competitive cooking. The highlight was winning the Dutch final of the Bocuse d'Or in 2021, which qualified me for the European final.