Jan Smink

ABOUT Jan

Jan Smink grew up as a farmer’s son on a farm in Oldetrijne near Wolvega. And this has greatly influenced his ‘Smink’ style of cooking. ‘The Smink way is cooking with local, fair-trade and mostly organic products. We have our own pick-your-own farm and forest garden, and I use a lot of produce from our farm. But quality comes first. For example, we have pigeon on the menu and I could shoot one right off the roof here. But the best pigeon still comes from France. That’s our priority: quality always wins.’ In 2023, five years after the opening of his restaurant in Wolvega, this vision has earned the now 35-year-old chef his first Michelin star.