Bas van Kranen

Chef at Flore** (Amsterdam, Netherlands)

Thanks to his concept of 'conscious haute cuisine', Bas van Kranen has become a key figure in contemporary gastronomy.

He began his career at a very young age, inspired by his experience working in a Michelin-starred restaurant at the age of just 15. At Flore, which he founded in 2021, van Kranen creates dishes based on Dutch micro-seasonality, replacing traditional luxury ingredients with local, sustainable produce. He interprets the weekly changes in the Dutch landscape by working closely with biodynamic farmers, foragers, and sustainable fishermen. This hyperlocal approach is reflected in dishes such as his iconic 25-vegetable dish, which changes weekly.

Van Kranen also stands out for his innovations in fermentation and preservation techniques, which enable him to extend the shelf life of ingredients and create complex flavours without using animal products. Having been recognised by Gault & Millau as 'Vegetarian Restaurant of the Year 2024', he continues to push the boundaries of sustainable gastronomy by integrating influences from Mexico and Japan while remaining committed to using Dutch ingredients.