chef & concept designer
Concept Design for Hospitality.
Shaping identity through space, gastronomy and narrative.
meet steven
Dutch chef and food creative known for his ingredient-driven, seasonal approach to modern cuisine.
With a focus on foraging, fermentation and fire cooking, he has developed refined yet natural flavours rooted in locality and sustainability.
Steven works as restaurant consultant mainly on concepts, menu development (for both food and drinks), as well as integrating seasonality or sustainability within an existing framework.
expertise
concept design
context. narrative. concept.
From initial positioning to implementation. Central to the approach is identifying the existing identity of a place, as the basis for concepts that connect space, gastronomy and a viable business structure.
A clear vision is established before examining the relationship between location, architecture, interior, culinary direction, and guest experience.
chef
foraging. fermentation. product innovation.
Supporting kitchens in developing foraging-based approaches and integrating seasonality into daily operations.
Focus areas include fermentation processes and product development, with attention to efficiency, safety, and consistency.
Working across guest residencies, pop-up formats, and seasonal collaborations.
collaborate
If you resonate to woodsorrel, or are interested to know more about me or my style, don’t hesitate to reach out. We can grab a coffee and explore more.
how to reach me
Send me an email at steven@woodsorrel.nl
Or send a message on Instagram @woodsorrel_steven
