Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.
- Always up to date with our world of fine dining
- Receive invites to exclusive events
- Get to know our Chefs through interviews and recipes
This article is for JRE-Inside+ members only
Go JRE-Inside+Interview with Mart Scherp
Mart Scherp is chef at restaurant Scherp in Koewacht, the Netherlands. After finishing his culinary training when he’s just 19, he joins two-Michelin-starred restaurant Inter Scaldes as a sous-chef. Next, at restaurant De Bourgondiër in Vlissingen, Mart becomes head chef and his partner Dhani Scherp-Zapata becomes the host. In 2007, Mart and Dhani decide it’s time for their own establishment. They open restaurant and B&B Scherp in Middelburg, where Mart rules the kitchen and Dhani reigns as the hostess and sommelier. To get to know Mart a little better, we asked him some questions about his culinary profession.
Mart, how would you describe your cooking style?
My cooking style is modern Dutch, based on International cuisine and includes dishes from all over the world, mostly made with regional products from Zeeland.
What's your favourite dish to make?
I don’t specifically have one favourite dish, but I especially enjoy working with beautiful fresh ingredients and processing them into a delicious dish. All seasons have beautiful products to look forward to.
What is your favourite ingredient to work with?
Dutch Yellowtail Kingfish, because this is a beautiful sustainable product from Zeeland, from our producer Kingfish Zeeland in Kats. It has a fantastic taste and structure. It’s almost impossible to get anything fresher than this, within 24-48 hours from harvest to delivery in Europe.
I am a proud ambassador of Dutch Yellowtail Kingfish.
Restaurant Scherp
Who is one of your top suppliers or producers?
I like working with W&A Fish Zeeland from Yerseke, they have been supplying us with fresh fish, crustaceans, and shellfish straight from the water. They deliver a daily supply to Middelburg.
What is the biggest challenge you’ve faced in your culinary career?
My biggest challenge was starting my own restaurant and continuously improving it together with the right people around me.
Which gastronomic trend are you excited about the most?
Chefs who lead by example of good healthy food, and who use sustainable products with respect for nature and the environment.
If you could only eat one dish for the rest of your life, what would that be?
I would choose scallop cru with duck liver, celeriac, green apple, and truffle vinaigrette.
What’s one thing in the area that your guests absolutely need to see or do?
A walk on the beach at Dishoek-Zoutelande, concluded with a visit to the monumental city center of Middelburg, the capital of Zeeland. Finished with a delicious dinner and overnight stay at our restaurant and B&B Scherp.
Thank you, Mart.
Book your table at restaurant Scherp
Try chef Mart Scherp’s excellent modern Dutch cuisine for yourself at restaurant Scherp in Middelburg, the Netherlands. You can make your lunch or dinner reservation through our website.