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Taste of Horecava

Taste of Horecava

During Horecava 2026, together with culinary guide Gault&Millau, we proudly present Taste of Horecava once again: an exclusive Chef’s Table where the essence of Affordable Luxury comes to life. Top chefs from leading restaurants will showcase their craftsmanship to a select group of hospitality professionals, with refinement and experience taking center stage. In an intimate setting of around thirty guests per session, you’ll witness how innovative cooking techniques, sustainable ingredients, and smart processes come together in a culinary journey that excites all the senses. Here, luxury is defined by attention, meaning, and quality over quantity.

Taste of Horecava is where inspiration, innovation, and genuine hospitality meet — a moment of pure sophistication that will stay with you.

What can you expect?

Taste of Horecava by Guilt&Millau is a unique experience for the higher gastronomic segment. As a visitor, you will have the opportunity to discover how various top chefs use innovative cooking techniques and ingredients to take the taste experience to a higher level. At the same time, there are plenty of opportunities to exchange knowledge and inspiration and expand your network. The Chef’s Table can accommodate approximately 30 guests per session. The setting literally gives you a glimpse into the kitchen, while you discover where the culinary hospitality industry is headed in the future. It will be the place where gastronomy and innovation come together. 

Programme Taste of Horecava Chef's Table

Soenil Bahadoer serveert een gerecht aan de Chefs Table tijdens Taste of Horecava by Gault&Millau

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 

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Anfors Imperial

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Gault&Millau

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Guestplan

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Héman Horecaverhuur

Partners Taste of Horecava

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Big Green Egg

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Le Nouveau Chef

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SEA Water

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!

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