Chef Roeland Klein - Chef de Cuisine Bateaux Dubai
Growing up in the busy kitchen of his father’s riverside restaurant in the Netherlands, Chef Roeland Klein was surrounded by culinary inspirations from a very young age which ultimately led him to develop a passion for fine cuisine and a talent that has stretched for over 20 years.
Beginning at the tender age of 7 as a kitchen help in the popular family run restaurant Hermitage, Roeland was responsible for peeling fruits and vegetables and keeping counters clean. By the time he was 15 he began cooking and by 17 he was a chef in training.
Having worked with his father for over 20 years who is also an experience and renowned chef in his home town of Ridderekerk-Rijsoord, Roeland credits his love of fine cuisine and the awarded one Michelin star to the Hermitage restaurant to his extensive training and early start in the kitchen.
Following his time in Netherlands, Chef Klein began a journey of culinary exploration where he visited many cities as a guest chef. From Quinta Do Lago in Portugal, Nairobi in Kenya, to Bansko city Bulgaria, Roeland was constantly dazzling diners with his experimental cuisine and fusion dishes.
A true patriot to Dutch food, his favorite ingredients include Dutch lobster, quality Lamb and Dutch asparagus. He enjoys experimenting with flavours and spices and while he specializes in modern French cuisine, he is always keen on incorporating local flavours and ingredients to his dishes.
As the new chef de cuisine onboard the luxury cruiser Bateaux Dubai, Chef Klein is keen on redefining the dining experience to its guests by serving exceptional dishes, inspired by his long passion for food and his enthusiasm for his new post. “I believe this to be a truly unique opportunity and a fantastic challenge which I am honored to take on” commented Roeland. “The Bateaux is widely known for its outstanding dining experience and I plan on continuing that legacy” he added.
Designing the new menu was his first challenge upon joining and true to his passion in experimental cuisine; he has incorporated Arabian inspired flavours and fusions to his dishes and is looking forward to welcoming guests every night onboard the Bateaux Dubai.