Golden Generations

Golden Generations Menu €79.50

Sea bass tartare
crayfish · wild carrots · sea buckthorn berries
Signature dish by: Mitchell Hendriks
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Roasted celeriac
64-degree egg yolk · truffle · cracklings · hollandaise
Signature dish by: Geert Pennings
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Duo of Livar pork shoulder and pork belly
parsnip · green apple · silver onion · Calvados gravy
Signature dish by: Boudewijn Veenenbos
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Venison leg and venison sukade
red cabbage strudel · parsnip cream · spiced gravy
Signature dish by: Gert-Jan Verheij
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Signature tasting menu
homemade eggnog · marzipan ravioli · ice cream bonbon
Signature dish by: Arjan Houwaart

Wine Pairing 37.5
Five perfectly paired glasses of wine for the ultimate wine-and-dine experience?

1/2 Wine Pairing 19.5
Not interested in full glasses, but curious about the wine-and-food pairing?

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.

The sommelier

Dimitri Hagedoorn

During this dinner, Dimitri Hagedoorn will take you on a journey into the world behind the dishes and wines and hopes to contribute to an evening full of flavor, stories, and beautiful memories. Dimitri has worked in the hospitality industry for over 25 years, the last 12 of which as maître d’ and gastronomic sommelier at Restaurant De Moerbei in Warmond, a Michelin-starred establishment. Starting in 2021, he will work as a host and hospitality instructor at Teylingen College KTS.