IN CONVERSATION WITH BAS VAN KRANEN

interview by NATALIE GAL

Chef Bas van Kranen leads the dedicated team at Restaurant Flore, an Amsterdam-based establishment that has earned two Michelin stars and an additional Green Star for its unwavering commitment to sustainable practices. We recently had the opportunity to discuss Chef van Kranen's philosophy and culinary journey, the evolution of his practice, the future of fine dining, and the restaurant's recent renovation. Flore has now reopened its doors to welcome diners, showcasing an ecological redesign that further underscores its dedication to sustainability.

You've articulated a focus on "conscious fine dining." Could you elaborate on how you define this concept and apply it within your culinary practice?

For us, conscious fine dining isn’t really a concept, it’s just how we think food should be approached. It’s about making choices that feel right, where ingredients come from, how we work with them, how they’re served. It’s not about trends or ticking boxes. We just try to cook with feeling, with respect, and a bit of personality. Sometimes refined, sometimes raw, but always honest.

Given that sustainability is a key segment of your philosophy, how do you envision the future of fine dining evolving, particularly concerning its relationship with local sourcing? What shifts have you observed in this dynamic over the past few years?

Fine dining is becoming more real, less about status and more about substance. You feel that chefs want to tell stories that matter, not just put gold leaf on things. Local sourcing isn’t just about kilometers anymore, it’s about relationships. At Flore we’ve found so much inspiration in working closely with farmers and producers. It’s not a limitation, it’s a creative kickstart.

While your work centers on Dutch cuisine, is there any other culinary tradition or culture whose dishes you dream of mastering?

Japanese cuisine is something I have a lot of respect for. Not to copy it, but to learn from its calm, its detail, its trust in simplicity. That whole idea of doing less but meaning more feels close to how we want to cook. But we’ll always bring it back to our own style, something a bit messy, a bit wild, but with a lot of heart.

You embarked on your culinary journey at a remarkably young age, starting work at just 15. What advice would you offer to young aspiring chefs starting out in this demanding yet undoubtedly rewarding profession?

Go slow. Take the time to figure out who you are before trying to prove anything. Watch closely, taste everything, don’t be afraid to ask questions. The kitchen can be tough but if you lead with curiosity and stay kind, it gives back. Don’t chase the shiny stuff, find your own rhythm.

The Michelin star holds immense prestige in the culinary world. But I wonder, what does this concept signify to you personally, and what deeper meaning does it symbolize in your career?

It’s a nice moment, but we’re not in it for stars. We just try to cook food that feels good, with creativity and soul. If that gets recognised, great but we’d still be doing it the same way. For us, it’s more about connection and energy than chasing rules or expectations.

You've also been awarded a Michelin Green Star, a significant recognition for sustainable gastronomy. What does this distinction mean to you and the team, and how did it further influence your commitment to the cause?

The Green Star felt close to home. It recognised a way of working we really believe in. It’s not about ‘luxury’ it’s about care. The team saw that doing things differently, even when it’s harder or slower, has value. It pushed us to stay sharp, but also playful. Because sustainability doesn’t have to be preachy  it can be full of flavour and fun.

The design of your restaurant is renowned for its unique atmosphere. Could you share the inspiration behind its aesthetic and how this environment contributes to the overall dining experience?

We wanted a space that feels calm and natural but also a bit bold. like the food. Not a showroom, but a place with feeling. Materials that age, details that tell a story. It’s all part of the rhythm of the evening. It helps guests to feel comfortable and let go of everything for a couple of hours.