Golden Generations
Golden Generations on the Tespelduyn Estate
Thursday 16 and Friday 17 October | Starts at 18:30 hours
A special culinary evening in which craftsmanship, tradition and innovation come together. During Golden Generations, three generations of chefs stand together in the kitchen of Landgoed Tespelduyn. Together they will prepare a unique dinner, inspired by their shared passion for the profession.
What to expect:
- Five refined courses created by chefs with a wealth of experience in regional gastronomy
- An evening full of taste, stories and atmosphere at one of the most beautiful locations in the Bulb Region
Note: the number of places is limited and reservations are required
Experience an evening of taste, inspiration and generational connection.
Golden Generations at Landgoed Tespelduyn is a culinary experience you don't want to miss.
Waiting list Golden Generations
How wonderful that there is so much interest in Golden Generations! At the moment there is a waiting list. As soon as a place becomes available, we will contact you personally.
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Golden Generations Menu € 78,50
Eveleens eel
brioche - Granny Smith - Tomberry - avocado - crème fraîche
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Red gurnard
farmhouse sausage - pumpkin - beurre blanc
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Confit of duck leg
ravioli - forest mushrooms - black garlic - soy sauce - yuzu
***
Beef steak
beef trilette - filo pastry - parsnip cream - port sauce
***
Dame Blanche of pear
Poire Williams - almond - white citrus fruit - white currant
Wine Package 37.5
Five excellent matching glasses of wine for the ultimate wine/food combination?
1/2 Wine Package 19.5
No full glasses but curious about the wine-food combination?
The chefs behind Golden Generations
Arjan Houwaart
Arjan is a hospitality expert, lecturer and author. As former owner of restaurant Zegers and former team leader of the hospitality training program at Teylingen College KTS, he knows better than anyone how education and practice can reinforce each other. His book Eten met geweten connects vegetarian gastronomy with philosophical depth. Arjan is committed to a conscious and future-oriented cuisine.
Boudewijn Veenenbos
Boudewijn has been active in the kitchen for over 35 years. He began his career at renowned restaurants in Noordwijk, including Huis ter Duin, De Palmentuin and De Witte Raaf. He shaped his vision of cooking as a chef and entrepreneur at Jill's Restaurants, Aan Zee, Het Strand and Landgoed Tespelduyn, among others. Today he enjoys teaching young chefs at the KTS and sharing his knowledge with the next generation.
Geert Pennings
Geert started his culinary career at the KTS, where his passion for cooking soon blossomed. During his education he did an internship in the kitchen of Tespelduyn, under the guidance of Boudewijn. His talent then took him to the Sterklas in Amsterdam and to leading restaurants such as Huis ter Duin, Copper and Villa de Duinen. At a young age, he returned as sous chef at Tespelduyn and quickly advanced to head chef. Geert is proud of his personal development and of the team with whom he cooks daily with pleasure and skill.
Gert-Jan Verheij
Gert-Jan is a former student of the KTS and nowadays team leader of the hospitality school. After ten years as an entrepreneur at restaurant Zegers, he chose education, where he combines his passion for gastronomy and coaching. With his experience as a chef and his talent to connect people, he is a driving force within the KTS team. Gert-Jan inspires daily with his love for the profession and his eye for young talent.
Mitchell Hendriks
Mitchell began his culinary journey twelve years ago at Tespelduyn, as a student chef from the KTS. Under the guidance of Boudewijn he took his first steps in the profession. Later they worked together again at Het Strand in Katwijk. Mitchell is now head chef at Breakers Beach House, part of Grand Hotel Huis ter Duin. He combines his passion for cooking with a strong commitment to training young talent. That commitment did not go unnoticed: in 2025, he was awarded Best Hospitality Apprentice and Best Practical Trainer. Mitchell now returns to the place where it all began for him with pride, craftsmanship and inspiration.
