I am CHEF, Bjorn Massop
Chef Bjorn Massop slices the leg of venison into pieces quickly and without hesitation. “This is round steak, this is the topside, and this part is perfect for ossobuco.” This no-nonsense attitude is characteristic for this chef, who, at the age of just 29, has already added renowned restaurants like De Zwethheul, Basiliek, Het Jachthuis and De Echoput to his resume. He is currently the executive chef at Villa Ruimzicht in the town of Doetinchem. We interviewed him there, and he was eager to share his passion for game with us.