Onno Kokmeijer is leading Ciel Bleu Restaurant since 2003. When he was asked for the function as Executive Chef, he immediately knew he wanted Arjan Speelman to be his Chef the Cuisine. Even though they are opposites, they compliment each other in their work. Where Arjan is a very creative chef and focuses on flavors and combinations, Onno is the more practical chef; is it also feasible to prepare the dishes every night in the restaurant, even though it’s rush hour. Arjan designs the structure of the dishes and Onno takes care of the refinement and he focuses on the visual aspect; how will the dish be presented on the plate, the type of plate and the way to serve the dish. Both chefs gained a lot of international experience and because of the differences between Onno and Arjan, they are capable of creating the most innovative dishes. A very strong team that got awarded by Michelin with a first star in 2005 and a second Michelin star in 2007.
The restaurant team is led by Pasquinel Kolk and Noël Vanwittenbergh since 2007. When the lift doors close and you enter the restaurant, you will experience Amsterdam from a whole new perspective. Sommelier Noël Vanwittenbergh, who was chosen as Sommelier of the Year by Gault Millau2014, persuades you with his knowledge of wine and surprises you with the most special and exclusive wines. Flanked by the spectacular views, Pasquinel Kolk will make sure the guests are comfortable and relaxed. The ultimate Ciel Bleu experience involves exceeding your expectations, not just with regard to food, but also with regard to service. The restaurant team cooperate flawlessly and everybody exudes a sense of fun at work. They will make sure you are comfortable and relaxed. The service is anything but formal and the interaction with guests is light-hearted and lively. The team aims to surprise you with personality, involvement and expertise.