In this season opener, we travel to Hotel Gastronomique De Echoput, a landmark in the heart of the Veluwe forests, where we sit down with Peter and Boudewijn Klosse—two generations of one of the Netherlands’ most influential gastronomic families.
Celebrating its 70th anniversary, De Echoput stands at a crossroads of heritage and renewal. Known for its deep connection to nature, pioneering work in taste education, and decades-long impact on Dutch gastronomy, the house is now entering a new era guided by its third generation. With a renewed focus on culinary identity, wine culture, and education, De Echoput continues to evolve while staying true to its forest roots.
Join us as we explore the philosophy behind this iconic destination, from the science of taste to the role of family tradition, and discover how the Echoput is preparing for its next chapter.
Step into the serene world of De Echoput, where nature, gastronomy, and hospitality come together in a uniquely immersive experience. Set among the royal forests of the Veluwe, the hotel and restaurant have long been celebrated for their craftsmanship, their focus on local wild products, and their deep-rooted philosophy of authenticity.
Under the guidance of Peter Klosse, the Echoput grew from a celebrated restaurant into a full-fledged gastronomic hotel, complete with a wine boutique and the renowned Academie voor Gastronomie. Here, cooking and wine service are not merely skills—they are forms of research, storytelling, and personal development.
Today, the restaurant enters a new phase with the introduction of Het Wild Atelier, an intimate fine-dining experience led by chef Jonathan Zandbergen. The Atelier brings guests close to the creative process, offering a modern interpretation of the Echoput’s connection to place and season.
De Echoput’s story is one of continuity and renewal.
Peter Klosse, known for his pioneering work on taste classification and wine–food pairing, remains the intellectual anchor of the house, shaping both the culinary and educational philosophy.
Boudewijn Klosse, representing the third generation, brings a scientific foundation to the business through studies in biotechnology, sensory science, and food technology. He plays an essential role in wine import, education, and the development of new gastronomic concepts.
His brother Lodewijk oversees the broader direction of the Echoput as director. With a fresh entrepreneurial perspective, he focuses on strengthening the house’s identity and guiding initiatives such as Het Wild Atelier—ensuring the Echoput reclaims its place as a true culinary destination in the Netherlands.
Together, they form a dynamic team steering the Echoput into a new chapter built on tradition, innovation, and a shared passion for hospitality.
Dutch Wine Apprentice proudly presents the second season of Chefs & Cellars, a podcast that brings listeners inside the kitchens, cellars, and philosophies of the most compelling restaurants in the Netherlands.
In each episode, we explore the stories behind exceptional cuisine and the wines that elevate it—from the people who dedicate their lives to both crafts.
You can read more about ‘Chefs & Cellars’ here.
To listen to the first episode of season two of our podcast head over to your favorite Podcast player. You can find us on: Spotify, Apple Podcast, Amazon Music, YouTube Music or by adding our RSS feed. Be sure to subscribe to, and like, our podcast and stay tuned for further announcements.
Be sure to subscribe to, and like, our podcast as its online and stay tuned for further announcements.
For an in-depth exploration of De Echoput click here.
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At the Jean-Pierre Moueix 2025 En Primeur tasting in the Netherlands, we explored four standout Bordeaux 2025 wines from Pomerol and Saint-Émilion, including Château Bélair-Monange, Château Trotanoy, Château Hosanna and Château La Fleur-Pétrus. Through a lunch hosted by Edouard Moueix and a tasting of mature vintages, the event offered a compelling perspective on the future of Bordeaux, the challenges facing the region and why its finest wines remain among the most exciting in the world.
Discover Restaurant Azurite in Delft and chef-owner Mario Ridder in Episode 4 of Season 2 of Chefs & Cellars, the podcast by Dutch Wine Apprentice. Explore one of the Netherlands’ most exciting fine dining destinations as we discuss hospitality, wine, gastronomy, and the philosophy behind a restaurant built on decades of culinary experience.
Restaurant Azurite in Delft, led by renowned Dutch chef Mario Ridder, is emerging as one of the Netherlands’ most compelling fine dining destinations, combining world-class gastronomy, exceptional hospitality, and a remarkable 12,000-bottle wine cellar. Through an in-depth Chefs & Cellars interview and dining experience, Dutch Wine Apprentice explores how decades of culinary expertise have culminated in a restaurant that seamlessly blends Michelin-level cuisine, memorable wine pairings, and the rich cultural heritage of Delft.
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