Meet Yornie
A lighthearted interview series by Le Nouveau Chef with dedicated individuals who inspire us. Our guests answer unprepared and spontaneous questions about food culture, childhood dreams, breakfast habits, and everything in between.
At restaurant Basiliek in Harderwijk, chef Yornie van Dijk pays tribute to Dutch cuisine, combined with Scandinavian refinement. He experiments with techniques such as fermentation and pickling, introducing unique flavors like bearberry seed to his menu. Earning a Michelin star within just nine months confirms his status as one of the most promising chefs of his generation.
Do you prefer cooking at home or dining out?
I much prefer dining out. I hardly ever cook at home, simply because after a day in the kitchen, I’m “cooked out.” Plus, I don’t have all the tools and equipment at home that I’m used to in the restaurant. My girlfriend often takes care of the cooking at home, and honestly, she’s amazing at it. It’s nice to be surprised by her dishes once in a while.
What’s one thing you always keep in your fridge?
Breakers, especially the cherry and sunflower seed variety. I often take them to work because I don’t eat much in the morning. Quark is another staple: easy, nutritious, and tasty. For me, it’s all about simple but functional foods that fit my busy schedule.
What’s the most random app on your phone?
I use a fitness app to track my diet and exercise, though I have to admit I’m not always consistent with it. Sorry, trainer!
What dish reminds you of home?
The classic Dutch meal of potatoes, vegetables, and meat. We used to eat this a lot growing up. It’s simple and not very exciting, but it brings back memories of my childhood and family dinners. That kind of dish evokes nostalgia, even though we hardly eat it anymore.
Do you remember your first concert?
Yes, my first concert was with Guus Meeuwis at Philips Stadium. Something like "Het dondert en het bliksemt." It was an amazing experience, especially since it’s the only concert I’ve ever attended. The atmosphere, the people, and the music made it a memorable evening. I’ve never been to another concert since, but that memory is special.
How do you spend a free Friday?
I love walking outdoors with our Labrador. We enjoy the woods or walking by the water in Harderwijk. There’s even a small beach we often visit. Besides that, I like to work out. Exercising not only keeps me fit but also helps me clear my mind. It’s a moment to let go of everything and recharge.
What are you afraid of?
Spiders. Big ones, small ones, it doesn’t matter, I’m terrified. At home, my girlfriend is always the one to deal with them. One of my worst experiences with spiders was in Bali, where I saw a massive spider on the shower curtain. I literally ran outside with nothing on and asked the staff to remove it. It’s something I still haven’t gotten over!
What’s the last thing you Googled?
The location of Heiloo, where we are today. I expected it to be closer to Harderwijk, but it turned out to be quite a bit farther. Google Maps is an indispensable tool for me.
What life lesson do you always carry with you?
My motto is that there’s always room for improvement. I’m a perfectionist and a go-getter, and I believe there’s always a way to do better. This applies not only in the kitchen but also in sports and daily life. Striving for better motivates me, even if it can sometimes be frustrating for myself and others.
Do you enjoy trying new cuisines or dishes?
Yes, absolutely. While I remain loyal to Dutch ingredients, I draw a lot of inspiration from Scandinavian cuisine. Think techniques like fermenting, pickling, and preserving. I combine these methods with local products to create dishes that are unique and reflect my style.
Do you have a signature dish?
After 2.5 years, we’ve developed our first signature dish: a dessert featuring Dutch vanilla ice cream and caviar. What’s special is that caviar is usually used in savory dishes, but here it elevates the flavors of the dessert. It’s a combination I’m very proud of.
If you could swap lives with someone for a day, who would it be?
The left-winger for Feyenoord on match day. I’m a big Feyenoord fan and miss playing football since starting my career in hospitality. Experiencing the adrenaline and excitement of a match day would be amazing.
What’s your favorite city for food?
Paris, without a doubt. It’s a city where food and drink are at the forefront, from wine bars to bakeries. You can find everything there, from simple dishes to haute cuisine. If I lived in Paris, I’d probably have much less money, and a lot more weight!
Do you have a surprising talent?
I’m good at math and not bad at football. But other than that, I’m not very handy. With two left hands, home DIY projects are definitely not my forte.
What’s your most cherished memory?
The moment we received a Michelin star, nine months after opening Restaurant Basiliek. At the same time, we also received the Young Chef Award. It was a recognition of all our hard work and a moment I’ll never forget.
