Our story

Apolline was born in France. At the age of 18, she started to work at top chef restaurants in Paris and in Bordeaux at Pierre Gagnaire's restaurant La Grande Maison**. In the meantime, she studied Hospitality Management at the hotel school Vatel and she obtained her WSET-level 3 certificate (a "must have" for sommeliers!). After completing her studies, she travelled to Amsterdam to work at Spectrum** (formerly Librije's Zusje Amsterdam**). For more than 2 years, she developed her wine knowledge and her experience in the fine dining world.  

Niels was born and raised in Utrecht region. He was still a kid when he became passionated about food and he started to cook with Marc Rewinkel at Kitchen. Inc. Then, he did his first internship at Librije's Zusje Zwolle**. Other internships followed: De Librije*** and the Treeswijkhoeve**. Niels studied at the Cas Spijkers Academy in Breda. He worked for the finest restaurants such as Podium Onder De Dom, De Kromme Watergang** and Spectrum** (formerly Librije's Zusje Amsterdam**). All these experiences encouraged Niels to create his own vision of cooking. He combines it with his inspirations from all over the world and his connections with the best purveyors in the Netherlands.

Apolline and Niels met each other during their time at restaurant Spectrum**. They organized together a successful pop-up restaurant BRUUT - Table D'Hôte in the heart of Amsterdam for 2 weekends. After their adventure in Amsterdam, they decided it was time for the next step. They left for San Francisco to join the team of Quince restaurant*** (chef Michael Tusk) and to discover California's culture of food and wines.