Team VanOost
Floris van Straalen
Executive Chef VanOost
At VanOost, Floris van Straalen’s culinary vision comes to life in every dish. With a passion for vegetables and seafood, he creates dishes with Japanese and French culinary influences. He gets his inspiration from the nature, culture and the world around him, giving each dish its own story.
Floris’ culinary journey began at the age of 15, when he took on a parttime role as a kitchen porter. What started as a humble beginning, ignited his enduring love for the craft. Over the years, he refined his skills in celebrated kitchens, from Michelin-starred Oud Sluis to renowned establishments like Pure C and Vinkeles.
Currently, he works with three-star chef Jannis Brevet. With over 50 years of experience, Jannis guides Floris in refining his dishes by embracing simplicity and the pure essence of each ingredient.
Jannis Brevet
Mentor & Culinary Advisor
For over two decades, Jannis Brevet shaped Inter Scaldes into one of the Netherlands' most revered dining destinations. Taking over in 2001, he built upon its Michelin-starred legacy, and earned a third Michelin star in 2018. His philosophy—grounded in purity, balance, and precision—has left an enduring mark on modern gastronomy.
At the heart of Jannis’ cuisine is an unwavering respect for ingredients. The product itself takes center stage, with each dish carefully composed of three to four complementary elements, striving for absolute purity where you can’t hide anything so the flavours must be completely perfect.
In 2023, Jannis and his partner Claudia entrusted the future of Inter Scaldes to Pillows Hotels. Now, as culinary advisor of Pillows Hotels and mentor to Floris van Straalen at VanOost Restaurant, Jannis brings his expertise to a new generation of fine dining.
Jonne Tromp
Restaurant Manager
Jonne’s approach to hospitality is rooted in warmth and authenticity, shaped by his upbringing in both the Netherlands and the Chianti region of Italy. With experience at Michelin-starred restaurants like Chapeau, Ciel Bleu, and RIJKS, he has developed a deep understanding of service that feels effortless yet refined.
For Jonne, a restaurant is more than a place to dine - it’s where time slows, and every moment is about connection. Guided by the Italian saying A tavola non s’invecchia—at the table, one does not grow old—he creates an atmosphere where guests can savour exceptional food, great company, and the simple joy of being together.
Rick Neuteboom
Sommelier
Rick’s passion for wine shines through in every glass he serves. Guided by a philosophy that wine and food should enrich each other, he creates a deeper taste experience that lingers in an extended, harmonious aftertaste.
For Rick, the wine list is more than a menu—it’s an invitation to explore. Each selection is a perfect ambassador of its region, thoughtfully curated to balance celebrated classics with hidden gems.
With genuine curiosity, Rick creates an experience filled with exquisite wines and stories, both tailored to the preferences and interests of the guest, turning each visit to VanOost into a one-of-a-kind.
Q&A with Chef Floris van Straalen
What inspires your dishes at VanOost?
“I take inspiration from everything around me - nature, art, even the people I meet. I always begin with a story or an idea and translate that into flavours.”
What is your favourite ingredient to work with?
“Fish and vegetables, without a doubt. Their versatility, textures, and flavours allow for extraordinary transformations. They often surprise both the chef and the diner.”
What sets VanOost apart in the world of fine dining?
“At VanOost, we go beyond the food—it’s about creating an experience. I don’t see limits when it comes to combining flavours from different cuisines. While it’s not about creating fusion, I aim for something more refined and unexpected—a combination that surprises and excites the palate in a way that’s truly special. Every dish should feel like a discovery.”