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interview • January 24th, 2022

Interview with Joppe Sprinkhuizen

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Joppe Sprinkhuizen is chef at restaurant SILLYFOX. After his culinary training, Joppe Sprinkhuizen worked at the Daelenbroeck Castle in Herkenbosch, laying the foundation for his food philosophy. Next, he worked at many other prestigious restaurants, like under chef René Brienen at restaurant Onder de Boompjes at Castle Hattem. In 2017, Joppe opened his own restaurant SILLYFOX and immediately got reviewed by the Michelin Guide and received 14 points from Gault Millau. We asked Joppe a couple of questions to get to know him better and learn more about his culinary vision.

What's your favourite dish to make?

Scallop Tom ka Kai. This dish represents exactly who I am. It has lots of flavour, structure, and complexity.

What is your favourite ingredient to work with?

My favourite ingredient to cook with is black winter truffle. It has so much aroma and taste. Making guests happy with a truffle dish is wonderful.

My cooking style is all about simplicity and complexity. Finding the extremes and about pure ingredients.

Joppe Sprinkhuizen

Sillyfox

Who is one of your top suppliers or producers?

I like to work with local farmers, such as the Smaeck farm in Best, but also with companies that show the same love for their product, such as Imperial Heritage caviar. Their passion must be palpable and never-ending.

What is the biggest challenge you’ve faced in your culinary career?

Before I left for the former restaurant Proeflokaal, I had a very difficult time. Dick Middelweert had a heart attack and could no longer fully work in the kitchen. This meant I had to manage the kitchen more. My relationship fell apart after 7 years. Working 80-90 hours became normal for me. Eventually, I was completely done with it and was about to retire from our profession.    Then, totally unexpectedly, in January 2013, we received our 2nd Michelin star. A confirmation that I could cook a little after all. Later on in 2014, I met my current partner. Together we decided to do it differently and I became chef at restaurant Proeflokaal in Veghel.

Which gastronomic trend are you excited about the most?

Less is more. Creating more distance between the staff and the guests. Creating a better experience with fewer people. Simplicity on the plate without going back in taste.

If you could only eat one dish for the rest of your life, what would that be?

Kale with sausage.

What’s one thing in the area that your guests absolutely need to see or do?

It’s bustling on the Noordkade in Veghel. Before your visit to our restaurant, plan at least a few hours to discover this trendy culinary area.

Thank you, Joppe.

Book your table at restaurant SILLYFOX

Try top chef Joppe Sprinkhuizen’s contemporary Dutch cuisine for yourself at restaurant SILLYFOX in Veghel, the Netherlands. You can make your reservation through our website.

Sillyfox