About the Chef

Eugene Kuikhoven

Trained under a Roux brothers protégé Rene Bajard at Le Mazarin Restaurant in Pimlico, from there a brief spell of four years working & travelling through France,

Years later, went bamboo, going through Eurasia, & the Far East landing in Australia, picking up a few culinary tricks along the way, on returning to the UK worked at Camden Town institution called the Mac Bar, one of London’s leading Gastropubs.

2006 saw the opening of Dans le Noir restaurant in Clerkenwell where imagination could set loose. While there, I was sent to open the Moscow branch of the group and spent a happy six months cooking and learning. I was then sent to the Paris flagship restaurant to show them the food we were doing in London.

Three years later I embarked on a mission to understand event & private party cooking/organising, so found myself working for some of the best catering companies London had to offer, clients including, Luis Vuitton, Jasper Conran, Aveda, Yves st. Laurent & Massimo Dutti.

And now I’m in Rye... looking forward to cooking for you!!!!