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Bjorn Massop

Bjorn Massop

Chef Bjorn Massop, a native to the Achterhoek region, already dreamt of becoming a chef when he was a kid. After finishing culinary school, he landed his first job as an apprentice at Het Jachthuis in Hoog Soeren. Under the guidance of chef Van den Breemen, he learned how to bone, fillet, and cook with daily fresh regional products. Here, the foundation of his style of cooking was laid. After Het Jachthuis he joined restaurant De Zwetheul in Schipluiden. Chef Ridder believed continuity, peace, and structure are important pillars in the kitchen. With his newfound knowledge and skills, Bjorn continued to learn and hone his culinary skills at Het Jachthuis as sous-chef. He participated in several international competitions during this period. His 2008 achievement included winning the Jeune Talents Auguste Escoffier Award Benelux, and his 2009 achievement was second place at the 2009 Jeune Talents Auguste Escoffier World Trophy. After becoming sous chef for his 25th birthday, chef Bjorn Massop desired to be chef at a Michelin star restaurant by his 30th birthday. This dream came true as well. He was given the chance to become chef de partie at star restaurant Basiliek by chef Jansma. After Basiliek, he became kitchen chef at restaurant de Echoput. In 2017, Bjorn returned to his roots. He moved back to the Achterhoek and became co-owner of Villa Ruimzicht.

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Restaurant Lokaal

Doetinchem, Netherlands
JRE JRE-Jeunes Restaurateurs

This impressive villa was originally constructed in 1853 for a wealthy farmer and later served as a school. Nowadays, the building of Villa Ruimzicht is a great place for foodies, as it has two unique restaurants. Restaurant Lokaal is one of them and has a regional character. The dishes here are served according to a farm-to-table philosophy.

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