English
Mikael Besson
Born 1959 in Gävle (S), lived in Sweden for 12 years, then moved to Switzerland (Lausanne), where he started his career as chef with an apprenticeship at the Lausanne Beau-Rivage Palace Hotel *****. Having worked in different hotels and countries, Mikael came back to Lausanne and after some years, started his own catering / party service (1988). In august -96 he sold the catering and moved to The Netherlands, where he worked for the KLM in-flight catering. After that he worked as product developer in the industry and gastronomy.
He is now a freelancer (living in Amsterdam) for the gastronomy and hospitality industry – also giving cooking lessons and home cooking sessions.
Speaks: French, English, Swedish, Dutch, and German.
If you’re looking for a cooking studio close to Amsterdam, in a surprising environment (and still free parking), where you can seat up to 40 guest, Mik le Chef will welcome you in the Kantina Niks Minder.
If you are looking for a chef that cooks together with you, and why not, some of the guests Mik le Chef will be delighted to help you. If you rather like to be seated and served, he will prepare and cook everything for you.
If you have a major event requiring food and/or drinks Mik le Chef will organize this for you.
If you have an uninspired, or even worse, no kitchen staff at all, Mik le Chef could look into this, and bring some improvements. Or train someone unskilled but motivated to become “your Chef”.
If you need a product developer/chef that can bridge the gap between culinary and industrial requirements, Mik le Chef can give you some suitable culinary advice.
Mik le Chef also imports, on a small scale, wine:
· Alsace in France: Cremant and Muscat from small producers.
· Vaud and Valais in Switzerland: Wines from small biodynamic producers.
