Mike Klaassen strengthens Ciel Bleu team as Chef de Cuisine

Amsterdam, February 26, 2024 – Ciel Bleu Restaurant** strengthens its team with the addition of Mike Klaassen (25). Starting March 1st, Mike will step into the role of Chef de Cuisine in the kitchen of two Michelin-starred Arjan Speelman. In collaboration with Maître Francesco Simonelli, the trio and their devoted team are committed to further enhancing the culinary experience at the restaurant.

The level of expertise that Mike brings is unprecedented. In 2013, he embarked on his culinary journey at Restaurant Lucas Rive*, where he cultivated his passion for the craft under the guidance of Chef Lucas Rive. He initially started in the cleansing zone before advancing to the kitchen. Prior to pursuing opportunities abroad, he gained valuable experience at renowned Michelin-starred establishments like Restaurant Librije Zusje** (Spectrum), Restaurant ’t Nonnetje**, and Ciel Bleu Restaurant**.

As of 2019, Mike served as Chef de Partie at Restaurant Amber** in Hong Kong. His ambition for international exposure brought him to The French Laundry*** in California. This is one of the finest restaurants globally, where Mike rose to the role of Sous Chef. This experience will Mike bring back to the Netherlands, to Ciel Bleu, reuniting with the team. During that time, Mike has remained in contact with Arjan.

Mike Klaassen, Chef de Cuisine, Ciel Bleu Restaurant: “I am thrilled to return to Ciel Bleu after nearly five years, with significantly more experience. I am eager to contribute to the ongoing success of one of Amsterdam’s leading restaurants. I believe that the team spirit at Ciel Bleu is the main driver for this success. Only when you enjoy what you do, you can create a truly remarkable guest experience.”

“It’s fantastic to welcome Mike back to our team,” says Arjan Speelman, Executive Chef, Ciel Bleu Restaurant. “The combination of Mike’s down-to-earth character and high level of ambition makes him stand out in his field. He has worked at the highest level of the culinary world and discovered lots of inspiration. I have great confidence that, based on our shared vision for the future of Ciel Bleu, we will achieve extraordinary heights together.”