Sidney Schutte, two star Michelin chef, born and raised in the city of Middelburg in Zeeland, Holland on July 20, 1976. He discovered his pure passion for food as a young kid, by observing his family, who loved to cook, and later as a teen working his summer job in a local restaurant in Middelburg. Sidney later left his hometown, at the age of seventeen, driven by his ambition to become a chef.
I was 14 when I started by washing dishes. When I was allowed to prepare the trays of lettuce I was so proud.
Within two weeks I knew better and applied for another function, two doors down the street.
Sidney went on to gain experience at several of the exclusive restaurants, including Restaurant De Bloasbalg and 3-Michelin-starred De Librije in Zwolle. It was at restaurant De Scholteshof in Stevoort, Belgium working under chef Roger Souvereyns that he learned the true meaning of passion and drive, two of the most important principles that guide Sidney’s cooking today. His training was extensive; he gained experience from prestigious chefs around the world.
Every other week on Friday we received a large bag of fresh fish, straight from the sea, from our fisherman friend. This was exhilarating. I remember the first time we found a lobster and a crab in our ‘catch of the day’. My mom and I did figure out how to prepare it and it was finger licking good.