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Taste of Horecava

Taste of Horecava

During Horecava 2027, together with culinary guide Gault&Millau, we proudly present Taste of Horecava once again: a culinary hotspot for the high-end gastronomic segment. A place where top chefs, premium brands and hospitality professionals come together around taste, expertise and experience. At the heart of Taste of Horecava you find the Chef’s Table. In an intimate setting for about thirty guests per session, top chefs cook live and you will experience how innovative cooking techniques, sustainable ingredients and smart processes come together in a culinary journey that stimulates all the senses.

Surrounding the Chef’s Table, selected partners present their finest products and concepts in a stylish setting. Not a traditional trade show floor, but a place where inspiration, connection and quality take center stage. Exclusive in atmosphere, yet open in approach. A place where gastronomy, innovation and genuine hospitality come together.

What can you expect?

Taste of Horecava by Gault&Millau is a unique experience for the higher gastronomic segment. As a visitor, you will get a literal peek behind the scenes with top chefs from the high-end hospitality sector, discover premium products and attend inspiring demos and presentations. The setting offers plenty of opportunity to discover new flavors, trends, and culinary concepts, as well as to connect with chefs, entrepreneurs and other industry influencers. 

Later this year, you’ll find more information on this page about the program, the chefs and participating partners. 

Programma Taste of Horecava

Monday, 12 January

  • 12.00 hour: Francois Geurds from Francois Geurds Restaurant in Rotterdam - 17,5 | 20
  • 15.00 hour: Gijs Kemmeren from Vannu in Bavel - 14 | 20 (G&M Vegetable Restaurant of the Year)

Tuesday, 13 January

  • 12.00 hour: Emiel Kwekkenboom from Joan in Enschede - 15,5 | 20 (G&M Hostess of the Year)
  • 15.00 hour: Leon Mazairac from Karel 5 in Utrecht - 16 | 20

Wednesday, 14 January

  • 12:00 hour: Joris Bijdendijk from Restaurant Rijks in Amsterdam - 17 | 20 (G&M Chef of the Year)
  • 15:00 hour: Marco Helsloot from Merlet in Schoorl - 17 | 20 (G&M Young Chef of the Year)

Thursday, 15 January

  • 12:00 hour: Raymond Plat from Troef in Amsterdam - 14,5 | 20
  • 15:00 hour: Rein op 't Root from Euro Pizza in Amsterdam - 13 | 20 
Taste of Horecava Chef's Table

Main partners Taste of Horecava

$name

Gault&Millau

Logo Guestplan

Guestplan

$name

Héman Horecaverhuur

Logo Koppert Cress

Koppert Cress

Logo Seafarm

Seafarm

Logo SEA Water

SEA Water

Logo Sligro

Sligro

Logo The Fully Bookers

The Fully Bookers

Partners Taste of Horecava

Logo Bouter

Bouter

$name

Le Nouveau Chef

Want to participate in Taste of Horecava?

Would you like to be part of this unique, personal, and exclusive culinary experience and associate your brand with gastronomic excellence? You can! There are outlets for partners and suppliers around the Chef’s Table. This offers plenty of opportunities to network and present your products and services to entrepreneurs from the higher segment of the hospitality industry. Curious about your options within Taste of Horecava? Contact our sales consultants!

Chefs Table tijdens Taste of Horecava by Gault&Millau
Taste of Horecava by Gault&Millau