In this episode, we visit Restaurant Benjamin in the heart of Den Bosch, where exceptional cuisine meets an exquisite wine experience curated by Chiel Seuren, the owner and sommelier. Known for its welcoming atmosphere and high culinary standards, Benjamin offers a unique take on modern hospitality with a strong focus on wine.
Join us as we sit down with Chiel to explore his remarkable journey from a young sommelier to a restaurant owner. With experience at renowned establishments like Restaurant Noble (previously Chalet Royal), Chiel has shaped Restaurant Benjamin into a wine lover’s haven. From curating an impressive wine list of over 500 selections to crafting a warm and inviting dining experience, Chiel shares his passion for wine, his entrepreneurial journey, and his philosophy on pairing food and wine to create unforgettable memories.
Located in the vibrant city of ‘s-Hertogenbosch, Restaurant Benjamin is a culinary gem that blends classic French-based cuisine with a contemporary approach. Opened during the challenging times of the COVID-19 pandemic, the restaurant is a testament to Chiel’s vision, resilience, and determination to create a space that feels like home while delivering high-quality dishes and a stellar wine experience.
With a focus on à la carte dining, Benjamin offers a concise yet versatile menu that caters to every taste, including fish, meat, and vegetarian options. The cozy 42-seat venue ensures an intimate experience, and its central location near the iconic St. John’s Cathedral adds to its charm. Benjamin’s philosophy revolves around making guests feel welcome, showcasing the spirit of Brabant, and celebrating the joy of good food and wine.
Chiel Seuren’s journey is deeply rooted in Den Bosch, where he cultivated his passion for hospitality and wine. Starting at Chalet Royal under the guidance of Gerrit Greveling, he quickly developed an appreciation for the art of wine and service. His career at Restaurant Noble, where he managed the wine lists for both Noble and Noble Kitchen (both carrying a Michelin star at the time), solidified his reputation as a skilled sommelier.
Opening his own restaurant was a long-held dream for Chiel, one he realized with Benjamin. His philosophy centers on creating a warm, welcoming environment with an outstanding wine program. With a deep respect for Burgundy and Bordeaux wines, and a growing appreciation for South African selections, Chiel has curated a wine list that delights both seasoned connoisseurs and casual enthusiasts. His thoughtful approach to hospitality ensures every guest leaves with a smile and a memory worth savoring.
The creators of Dutch Wine Apprentice are excited to announce their newest podcast series, “Chefs and Cellars”. This captivating podcast takes listeners on an exclusive journey into the heart of the Dutch restaurant scene, where exceptional cuisine meets the finest wines.
You can read more about Chefs and Cellars here.
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For more information on Restaurant Benjamin visit their website.
Discover Château Le Puy, a historic Bordeaux estate in Saint-Cibard that has quietly practiced biodynamic farming and minimal-intervention winemaking for over 400 years. From Vin de France Emilien to the no-sulphur Barthélemy, these distinctive Bordeaux wines reveal a rare expression of terroir, purity, and tradition beyond the region’s conventional path.
Restaurant Bisous in Amsterdam introduces Bordeaux Mondays, offering rare and mature Bordeaux wines by the glass from an exceptional private cellar. Each week features a different Bordeaux theme—from Pomerol to Grand Cru First Growths—allowing wine lovers to discover iconic estates like Château Lafite Rothschild, Château Latour, and Château Margaux in an accessible and unique tasting experience.
At Wine Paris 2026, Annie Favia and Andy Erickson reflect on the evolution of Favia Wines and present the Favia Napa Valley Cabernet Sauvignon 2023 (96/100), a benchmark expression blending Oakville power with Coombsville precision. Rooted in decades of vineyard expertise and a new Oakville estate designed for the future, Favia Wines continues to shape the identity of Napa Valley Cabernet Sauvignon with restraint, structure, and site-driven clarity.
Finca La Emperatriz, a single-estate winery in Rioja Alta owned by Hermanos Hernáiz, champions estate-grown, Viñedo Singular wines that highlight terroir, old vines and the historic Oja Valley. In contrast to Rioja’s large-scale producers, Eduardo Hernáiz focuses on organic bush vines, low yields and a grand vin philosophy to craft age-worthy Tempranillo and Viura that redefine Rioja identity.
Château Les Carmes Haut-Brion redefines modern Bordeaux wine from within the city itself, combining four centuries of heritage with precision viticulture and contemporary whole-cluster winemaking. Located in the heart of Bordeaux, this historic urban vineyard produces elegant, Cabernet Franc–driven wines that balance freshness, structure, and early drinkability while retaining exceptional ageing potential.
In an in-depth conversation with Managing Director Jessica Julmy, TEMPOS Vega Sicilia reveals a philosophy where time, not urgency, shapes every decision from vineyard to release. Through the contrasting yet connected stories of Alión in Ribera del Duero and Pintia in Toro, the group’s patient, place-driven approach unfolds as a quiet counterpoint to the speed of today’s fine-wine market.
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