Dick Middelweerd is a Dutch chef renowned for his innovative cuisine that blends French techniques with Asian influences and the use of local products. Together with his wife Anne-Laura, he owns and chefs the restaurant De Treeswijkhoeve in Waalre in the Netherlands.
Born in 1963 in Harmelen, Netherlands, Dick Middelweerd discovered his passion for cooking during his studies, when an aptitude test suggested a career as a chef. After beginning training in the culinary industry, he worked in several top restaurants, including La Provence, where he learned the importance of perfection and had the opportunity to work with renowned French chefs.
Later, he honed his skills at the Ciel Bleu restaurant in Amsterdam, known for its strict discipline, and then at De Hoefslag, where he took specialized courses and developed the ambition to earn the title of SVH Meesterkok, the highest honor for chefs in the Netherlands.
In 1991, Dick joined as chef at De Treeswijkhoeve, a restaurant located on a 1916 farm in Waalre, founded by his wife Anne-Laura's parents in 1988. In 2000, the couple took over the restaurant, transforming it into a culinary destination of excellence.
Under their leadership, De Treeswijkhoeve received its first Michelin star in 2006 and its second in 2013, maintaining them to this day. The restaurant has been a member of the Alliance Gastronomique Néerlandaise since 2003 and received a score of 17.5 out of 20 from the GaultMillau guide in 2021.
Dick's culinary philosophy combines French techniques with Asian influences, using local ingredients to create dishes that enhance umami flavor. The restaurant has a garden where he grows herbs, flowers, vegetables and fruits, adding a personal touch to his creations.
In addition to running the restaurant, Dick is active in training the next generation of chefs, holding master classes for students at prestigious culinary institutions such as Sterklas and Cas Spijkers Academie. His commitment to knowledge sharing has helped raise the level of Dutch gastronomy.
