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Q&As

The Chef’s 8: Arturo Dalhuisen, The White Room

In A Room of One’s Own, Virginia Woolf wrote “One cannot think well, love well, sleep well, if one has not dined well.” In that spirit, we’re picking the brains of those who make the latter happen: chefs. Next in our series is Arturo Dalhuisen of The White Room at NH Collection Amsterdam Grand Hotel Krasnapolsky.

Q The first dish you learned how to make:
A

Gazpacho, Italian cold tomato soup.
Q Every first-time diner at your restaurant should try:
A

Langoustine. I love shellfish. A baked langoustine has such an intense and amazing taste.
“
The best seat is on the sofa, it has the best view on the paintings and the monumental interior plus this table is closest to the kitchen.
”
Q The best seat in the house:
A

Every table in our restaurant has its own unique experience. The best seat is on the sofa, it has the best view on the paintings and the monumental interior plus this table is closest to the kitchen.
Arturo Dalhuisen headshot
Q Must have kitchen tool:
A

My small pastry spatula, if I lose it or cannot find it, the service stops. It is my most important kitchen tool because I use it to dress the plates.
Q Favorite flavor or ingredient of the moment:
A

I like to add condiments to create more tension in a dish. My ingredient of the moment is Yuzu because it gives more dimension to a dish.
Q After hours drink of choice:
A

Ginger ale, vodka and slices of lime.
Q If you weren't a chef, you would be:
A

Actor, because I love entertaining people.
Q The city you would most like to eat your way through and why:
A

Barcelona, at Restaurant Lasarte. I like the large menu and he is a great chef!