BAS MEERVELD
Written By: Journalist & Publisher
Margaux Cintrano
Journalist Margaux Cintrano:
Could you tell us about your culi-
nary art institute studies and men-
tors ?
Chef Meerveld : Hans den Engel-
sen, Michelin chef, taught me that
by commitment, strength and
knowledge, that I could achieve
something amazing.
Pastry Chef Bas Meerveld was born
in a quintessential small border
town called Oudewater, translating
to Old Water, close to Utrecht in
The Netherlands, where he still
resides. It is located in the sou-
thwest province of Utrecht in the
center of The Netherlands, near the
Linschoten River.
Chef Meerveld´s relatives owned
and operated a large hospitality
service company and this was a
huge catalyst for inspiring him to
study the culinary arts.
Journalist Margaux: Tell us about
your food styling and and tools ..
Chef Meerveld: I find it fascinating
to be able to handle multiple tech-
nologies