At 33, the Dutch chef has been cooking at the highest level for a long time having been the sous chef with his business partner Sergio Herman at Oud Sluis, a 3 Michelin star restaurant that closed at the end of 2013.
For his first book, Nick Bril 33, the Dutch chef has bundled together 33 recipes, thoughts and projects from inspiring trips. It depicts a year in the life of this talented chef.
The book has been written by Pascale Baelden, a journalist who has worked among others with Weekend Knack, Feeling and Sabato. She can boast of a 20-year career. Her curiosity about life stories and respect for the narrator is central to her interviews. Photographer and designer Jan Mast provided powerful visuals to the book while food photographer Kris Vlegels was responsible for the recipe photos.
The book is a unique look into the soul and life of a top chef and passionate entrepreneur. It reflects his passion, drive and perfectionism.
As can be seen from our interview with Nick, the chef cannot be described in just a few words. He is not only the chef of The Jane, which shot to the top of the gastronomic Belgian scene in a few years but he is also a DH in the underground deep house scene and also a father of two. The book portrays a year in the life of this chef in search of new flavours, beats and experiences. He effortlessly mixes fine dining recipes with street food and comfort dishes.
Nick Bril’s first book is published by Lannoo and is in Dutch.