You don’t have to travel far to find the best product. This is true at least when the best produce is located just outside your door, as is the case for Sidney Schutte. In addition to learning from the expertise of Dutch farmers that has been refined over generations, Schutte also draws inspiration from the North Sea, with seafood playing a central role in his creations. This can be sampled both at Café Cliché and Spectrum, where Schutte has been head chef since 2014, leading the restaurant to two Michelin stars and 18 GaultMillau points. Schutte has honed his craft during various stints, including under Richard Ekkebus in Hong Kong and, before that, under fellow countryman Jonnie Boer (who will also be attending THE EPICURE), who entrusted the role of sous-chef to the then 22-year-old.