New video: 'Although every day I think it's not good enough, every day I try to push a little bit more'

The Staff Canteen

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Sidney Schutte is the executive chef of two Michelin-starred restaurant Spectrum at The Waldorf Astoria in Amsterdam.

Sidney began his career as a chef aged sixteen.

"I was a really lousy school student," he said, however he took a shine to the kitchen. Two years later, the young Sidney went to Belgium, where he worked in multiple prestigious establishments, including three-starred De Librije in Zwolle under Jonnie Boer's tutelage.

He then spent four years working in Hong Kong to be a sous chef under Richard Ekkebus at Restaurant Amber, followed by a stint at The Landmark Mandarin Hotel, before taking on a position at Librije Zusje at The Waldorf, for which he and the team earned two Michelin stars.

"It was a big thing, it was really special," he said.

Five years later, sensing that their creative differences were becoming too vast to continue, advisors Jonnie and Thérèse Boer removed themselves from the equation and handed the reigns to Sidney.

The restaurant was given a revamp, as well as its current name: Spectrum.

"It's a little bit more of an international name, and a little bit easier to pronounce for the foreign guests," he explained.

Rhubarb, blue cheese, dill, runner beans, mustard seeds

Influences and style

Sidney feels he has been influenced by many chefs in the course of his career, including Roger Souvereyns, who he calls "a great chef with his own signature style," much like his other mentor, Jonnie Boer.

When it comes to cuisine, the chef admits to always having had a soft spot for Asian food, a love he developped during his time in Hong Kong.

Pure chocolate 'Bros', Lovage ice cream, mulberry, jerusalem artichoke, black truffle

Spectrum

The small restaurant serves only 36 guests per service - with 9 people working the front of house, and 15 kitchen staff.

"It's great to have such focus and detail on such a small amount of guests," he said.

Asked how he views success, he explained.

"It's a difficult question because I come from the seaside and they are very sober people. The only things we want are to cook and to have a full restaurant.

"I'm always in doubt: 'is it good enough, is it good enough.' I see it as a positive thing, although every day I think it's not good enough, every day I try to push a little bit more.'

Photo credit: Chantal Arnts

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