Chef | Food Stylist | Writer | Presenter
In the field of taste, Pierre is a pioneer in the Netherlands. He gained significant recognition through his cooking programs on television. Pierre possesses extensive expertise and an innovative perspective on serious topics such as food waste and environmentally conscious cooking, and he also enjoys entertainment.
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Pierre Wind is a Dutch chef who gained widespread recognition through his cooking programs on television. In 1997, the series De Eetfabriek (NPS) was launched by Jahaga Bosscha, Theo Uittenbogaard, and Carel Kuyl, focusing on food and the food industry. Around 2005, as a follow-up, Grazend Nederland was introduced, also centered on food and everything related to it.
With Pierre, almost anything is possible. There is no specific budget or format. Based on the expectations of the clients, Pierre goes to his culinary drawing board and comes up with a proposal. Thus, each appearance is tailored and unique in itself. For assignments, Pierre has conceived ideas such as: “Cooking with your senses, a Rawfood bar, Live food, Blind restaurant, TV chef for a day, Cooking with Nitrogen, Taste sessions with a thought, The Taste amusement park on stage, Barbecuing is for everyone, Cooking is Marketing, and Hospitality in Healthcare is You,” etc.
In the world of lectures, Pierre is a sought-after guest due to his expertise and innovative perspective on serious topics. Pierre loves dynamics and finds entertainment exciting to do, but he also has a very serious side. From the Broccoli Congress in Madrid, Livestock Farmers in Varsseveld to a room full of Gynecologists…!
Pierre also conducts cooking workshops, which focus on a special theme such as vegetables, flexitarianism, or magic… and much more.
If only love were like cooking, then at least I would bake something.
Pierre has worked as a chef in Michelin-starred restaurants such as Seinpost, Saur, and Prinses Juliana in Valkenburg. He then spent many years as a figurehead of innovative cuisine at restaurant De Nas and subsequently as head chef at restaurant September in The Hague. Pierre Wind has won several awards. Since 2014, Pierre has been named Chef of the Fatherland.
For years, Pierre Wind has been involved in didactic taste lessons, which are given in many primary schools. By tasting, feeling, hearing, smelling, and seeing, children explore their food. He develops the taste lessons in collaboration with the Food Center, Wageningen University, Innovation Network Agro, and green spaces. He is thrilled that the Ministry of Agriculture, Nature, and Food Quality has embraced his taste lessons. However, he would like to see the taste lessons made mandatory in all primary schools in the Netherlands. That’s what he’s doing it for.
Cooking is Emotion. Therefore, Marketing. A delicious meal starts with the presentation.
In 2011, Pierre Wind was invited by the Chinese government to give a taste lesson at a primary school in Beijing. In the same year, Taste Lessons organized events such as the Best School Lunch and the World Cup of Brussels Sprout Cooking. In 2013, his wish appeared in the dream book for King Willem Alexander.
Pierre Wind is currently a practitioner at the International Hotel & Management School ROC Mondriaan in The Hague and works as an executive chef in the first tram restaurant in the Netherlands: the Haagse Hoftrammm. He regularly appears as a chef on the TV program ZappLive, where he prepares the tastiest dishes live in the studio, including very quirky recipes and very delicious and simple recipes!
Pierre Wind also frequently travels with his knife case to give workshops, advice, and lectures. For example: the lecture on Chemistry and Nutrition, tailored cooking and taste, barbecuing as a kitchen, innovation, culinary trends that come and go, how to make potatoes more popular, how we deal with our meat, agriculture in the year 2030, food waste is a luxury, environmentally conscious cooking, etc.
In the field of taste, Pierre is a pioneer in the Netherlands.
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Alongside his television work, Pierre Wind is, among other things, a lecturer in Food Design at HAS Hogeschool in Den Bosch and a practor at ROC Mondriaan in The Hague. He is also executive chef of the Hague tram restaurant Hoftrammm, writes books and columns, and runs an agency that develops multimedia products.
Pierre Wind, Kok des Vaderlands, is a top chef who gained great fame through his cookery programmes on TV.
Pierre Wind has written many books, including:
Als schrijvers koken (1998)
Wind aan de kook (1999); cookbook
Wind in de eetfabriek (2000)
Lekkâh! (2004); cookbook with illustrations by Haagse Harry.
WAM (2005) (“Wind Afval Methode”)
De wondere wereld van een keukenkoning (2006)
Patatje oorlog (2008); in collaboration with Bart Chabot
Het smaakpretpark (2009)
His latest book is “De ecokeuken van Wind”.
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