Tom Vinke: Honoring the Past, Defining the Future of Zeeland Cuisine
 
Since joining the family business in 2016, Tom Vinke has quietly and confidently made his mark—first under the guidance of his father, Edwin Vinke, and then through his own international experiences, including formative internships at The Cliff House in Ireland and the world-renowned El Celler de Can Roca in Spain.
In October 2024, just one month after officially stepping into the role of head chef at De Kromme Watergang, Tom was awarded a Michelin star—a testament not only to the continuity of excellence but to an evolution in the restaurant’s culinary identity.
 
A Vision Rooted in Nature
Tom’s cooking is driven by more than creativity—it's guided by sustainability, responsibility, and regional pride. Today, the restaurant operates with a meat-free philosophy, focusing entirely on the bounty of Zeeland’s sea and soil. Each dish is a careful composition of local ingredients, presented with precision, elegance, and a deep respect for origin.
“There are plenty of restaurants where the cooking is good,” Edwin reflects. “So guests need a real reason to come to Hoofdplaat. That reason, for us, is in our ingredients. Everything comes from here—from the land and waters that surround us. That’s how we’ve chosen to set ourselves apart.”
From fish and oysters to shellfish and crustaceans, the menu reads like a love letter to Zeeland. And that philosophy doesn’t end with the ingredients.
“I’m always searching for the ‘color’ of a restaurant—its identity, its DNA,” Edwin says. “In today’s world, that’s more important than ever. It’s how you truly distinguish yourself.”
 
Two Generations, One Commitment
While their techniques and styles may vary—Tom’s cuisine leans more classic, Edwin notes—father and son are united in their mission. “And that’s absolutely fine,” Edwin adds. “As long as you stay true to the product. And in our case, that product is Zeeland.”
 
As a proud member of Les Patrons Cuisiniers, Tom Vinke represents a new generation of Dutch chefs—rooted in heritage, yet looking forward with purpose. At De Kromme Watergang, the spirit of innovation walks hand-in-hand with tradition, and the future of fine dining in Zeeland looks to be in exceptionally good hands.