Sidney Schutte

Sidney (born in Middelburg, The Netherlands 1976) discovered his passion for food and the art of cooking at a young age. He left his hometown at the age of 18, driven by his ambition to become a chef. His training was extensive; he gained experience from prestigious chefs in restaurants such as Restaurant Der Bloasbalg (1 Michelin star) under the guidance of Jan Waghemans, Restaurant Scholteshof (2 Michelin stars) of Roger Souvereyns and De Librije (3 Michelin stars) headed by Jonnie Boer. Meanwhile, Sidney was acknowledged as “SVH Meesterkok”, which is the highest recognition that a chef can achieve in The Netherlands.

In 2010, Sidney started in the position of Executive Sous Chef at Restaurant Amber (2015 nr 4 San Pellegrino Asia’s 50 Best restaurants) in Hong Kong under the guidance of Richard Ekkebus. And in 2012 he was appointed as Executive Chef of The Landmark Mandarin Hotel Hong Kong. In 2014, Sidney decided to return to the Netherlands to fulfil the position of Executive Chef in the then soon-to open Waldorf Astoria Amsterdam. He received several impressive achievements throughout his career as an Executive Chef. As he managed the kitchen of Librije's Zusje Amsterdam, he was recognised as Chef of the Year in 2017 by Gault&Millau and was also ranked in number 65 on the list of "The Best Chef Award 2017", which applies for chefs from around the world. In addition, Sidney Schutte recently had the honour to serve his signature dishes for one month at the Ikarus restaurant in HANGAR 7, Salzburg, Austria.[2]

Sidney’s strong personal signature is recognized by distinct flavors and that is transformed into a unique cuisine, which are mostly influenced by Asian flavors. Additionally, he presents a traditional dish in a contemporary way. Where the produce are obtained from both local and international suppliers. For the majority of his dishes at the restaurant, he uses mainly seafood.