A disciple of 3-starred chef Jacob Jan Boerma from a young age,
Robert Poel incorporates the philosophy of his mentor at Voltaire, the fine-dining restaurant of Parc Broekhuizen.
USING FRESH, seasonal ingredients, either from their own garden or selected personally from local suppliers, Robert Poel is committed to providing guests with an enriched, high-quality experience “with something special”. He leads a young team with partner and friend, Thomas Diepersloot. Together, the chefs have stamped their own signature and creative touch on the cuisine served at Voltaire, allowing the simplicity of composition and taste to shine on the plate.
Having cut his teeth at several Michelin-starred restaurants, Thomas Diepersloot is the other half of the Parc Broekhuizen dream team.
DRAWN TO the exciting, adrenaline-filled environments of Michelin kitchens, Thomas Diepersloot now shares the helm of Voltaire with Robert Poel. “We complement and strengthen each other. We have each other’s back and that’s what makes the relationship so special and long-lasting,” explains the chef. His food is fresh and light, often incorporating Asian flavours and products. His culinary approach mirrors the philosophy of consultant chef Jacob Jan Boerma, using techniques that add a ‘wow factor’ to the creations.