Bas Holten

Bas Holten, Dutch of origin, once he finished his studies in The Netherlands immediately started his career as Chef in 1989. In 1992, he worked at Café Locomotief, in Venlo, which, later on, lead him to the restaurant Chez Philippe. Bas was assistant Chef until 1994 when he moved to Collonges-au-Mont d'Or and worked at Paul Bocuse Restaurant (3 Michelin stars), where he learnt about organization and preparation of top cuisine. In 1995 Bas decided to live in France, Ammerschwir, for a year and worked as pastry cook at Aux Armes de France (1 Michelin star). Very soon, he became second chef in Schiedam, at Hosman Frères. Finally, in 1996 Bas spent eight years as second chef at Sofitel Den Haag where he got high responsibilities and acquired extraordinary experience in all culinary domains and plenty of new ideas. However, in May 2004 Bas decided to live a new adventure and moved to France together with his family to work at La Bruyère Blanche,Château les Merles' restaurant, in the Dordogne region. Today, Bas is Chef in charge following Master Chef Darius Belvès culinary philosophy and advice.