Meet Dennis

A lighthearted interview series by Le Nouveau Chef featuring passionate individuals who inspire us. Our guests share their perspectives on food culture, childhood dreams, and the moments that shaped their lives.

Dennis Huwae is the chef and owner of Daalder* in Amsterdam, a restaurant that earned its Michelin star through his creative vision and dedication. His culinary style is a reflection of his adventurous spirit, blending international influences with his Moluccan heritage. When he’s not in the kitchen, Dennis enjoys spending time with family, discovering new inspirations through travel, and embracing life’s spontaneous moments.

Are you more of a morning or a night person?
In the mornings, I enjoy going to the gym and spending time with my family. But at night, I love dancing. So, I’d say I’m both a morning and night person.

What’s your guilty pleasure song?
My guilty pleasure is music by Mariah Carey. I’m a dedicated fan of all her songs, except the Christmas song. 

If you could live anywhere, where would it be?
If I could choose anywhere to live, it would be Asia, where the food is incredible, the culture is inspiring, and the people are exceptionally kind.

What inspired you to start cooking?
Cooking has been a part of my life since I was young. My father’s family is from the Moluccan Islands, where food is central to daily life. My family would start cooking at 5 AM and continue until dinner. It was a constant presence in our home.

What’s a food you’ve never tried but want to?
There isn’t much I haven’t tried. I eat everything and order whatever I’m curious about. I even like tasting entire menus when I go to a restaurant. But there’s one thing I really dislike: mushroom cream soup. I’m also allergic to pork and nutmeg, so I avoid them entirely.

The first dish you’ve ever made?
The first dish I ever made was pineapple bavarois. I was 16 and hanging out with friends at home. They asked me what I’d learned in school, and I decided to show them by making it. They loved it: It’s a memory that still makes us laugh.

Your most memorable trip?
One of my most eye-opening travel experiences was in China, a country that completely defied my expectations. Exploring more than 20 cities, I fell in love with its remarkable diversity and captivating charm.

Have your trips ever sparked new ideas?
Traveling always sparks creativity for me, whether it’s learning new techniques, tasting different flavors, or discovering unique ways of cooking. Sometimes, the inspiration takes years to materialize in my kitchen, but it’s always worth it. Beyond food, traveling helps me relax, meet new people, and gain fresh perspectives.

What’s the best street food you’ve ever had?
Street food is another passion of mine. In Singapore, I recently discovered dosa with curry potatoes, a dish that truly made me happy. Spicy food is a staple in my life, and growing up with it has made me love it even more. 

Live concert you’ll never forget?
A live concert that stands out for me is Lil Wayne. I’ve been to five of his shows, and each one was unforgettable.

What’s a dish you’ll never get tired of making?
Mashed potatoes with endive and mustard sauce is a dish I never get tired of making. It’s comfort food I could eat any time of year, even in the summer.

Most adventurous thing you’ve ever done?
The most adventurous thing I’ve ever done was moving to Tokyo at 19 to work at the Okura Hotel. It was life-changing, especially coming from a family that didn’t travel much. They were upside down when they heard of me going there.

If you had to choose, what would you never give up?
If I had to choose something I’d never give up, it would be my family and my health. They’re the foundation of everything I do.

What makes a chef successful in your eyes?
Staying true to who you are. 

Do you prefer texting or calling to stay in touch?
Texting. Even when I need to call someone, I’ll text first to ask if it’s okay. I always want people to text me first before calling: It just works better that way.

What inspires you as a chef?
Inspiration comes from myself. You just do things, but you need peace and quiet. I really like meeting new people and exploring different ways of fashion, building, and eating. You don’t need inspiration at that exact moment; you develop yourself over time. You learn new things and carry those lessons with you for the rest of your life.

Some people say, “I’m going on a trip to get a lot of inspiration and create a new menu.” But that’s not how it works for me. Everyone has their own journey. For me, I need to be either very relaxed or very tired to come up with new ideas. There’s no middle ground for me—it’s one or the other. You have to understand how to guide yourself into one of those zones. If I stay here, I won’t get there. Do you understand?

I also don’t follow every trend. Trends in the kitchen or elsewhere may be “hip,” but you have to keep developing yourself while maintaining your own signature.

Did your first job shape your career?
I’m not someone who changes jobs often. When I look back, I’ve only had three different jobs in the past 20 years. I stayed in each role for about six or seven years, and they all shaped me in unique ways. My first job was at a small restaurant in Amsterdam. The creative director also owned a Michelin-style restaurant in Belgium, where I worked for about four or five years. It was a good experience.

Most spontaneous thing you’ve ever done?
Spontaneity is a big part of my life. Sometimes my wife thinks I’m crazy, but when I have an idea, I act on it immediately. For example, we could be in the middle of a conversation, and I might suddenly decide to go to Barcelona or New York. I’m ready to go right then and there. I love living this way, instead of saying, "I’ll do it in a few months." When I feel like doing something, I act on it. I’ve seen so many people pass away with dreams left unfulfilled, and I think that’s such a waste. If you have an idea, you have to go for it. Life is too short to wait.

Do you have a pet? If yes, what kind?
I don’t have a pet, and honestly, I don’t like pets. I’m allergic to almost all kinds of animals, and with my schedule, I wouldn’t have the time to care for one anyway.

Describe a personal goal you’re working on.
Right now, I’m working on a personal goal to prioritize my health. In recent months, a few people close to me passed away, mostly due to health issues. This made me focus more on exercising, being mindful of what I consume, spending more time with my family, and living in the moment. When I have an idea, I act on it immediately, even if others don’t understand why. I live my life knowing we only get one chance, and I want to be happy in the end.

What’s one thing that always cheers you up?
What always cheers me up is spending time with my family and listening to my music. 

How does your team inspire you?
My team also inspires me deeply. They share my motivation and live the same dream. We work toward the same goals, and that connection is really important. When I’m having a tough day, they notice right away and know exactly what to do to lift me up.

What's the best part of running a restaurant? 
The best part of running a restaurant is realizing your own goals and making people happy in the process. There’s nothing more rewarding than that.