Meet our head chef Herb van Drongelen!

Sustainability sets the tone to all our dishes.


Herb is a bold Dutchman and a true citizen of the world. His culinary style is inspired by gastronomic traditions from all over the globe. 

Our planet, the environment, sustainable production; these are the parameters that create Herb’s playing field. He takes pride in using ingredients from his Dutch home soil, even IJburg where possible, to create dishes that are not only sustainable, but beautiful and delicious at the same time.

Around the globe

Rooted in a family with an appreciation for good food Herb’s professional career still started somewhat spontaneously. In order to fund his travels and looking for a ‘portable job’ he attended a catering college where he discovered a genuine passion for food and gastronomy. After graduating Herb worked as a chef on cruise ships and completed an epic cycling journey circumnavigating the globe.

Locality and seasonality

Today, at Herbs Garden and the Four Elements Hotel Amsterdam, Herb and his team create recipes that are all seasonal, using ingredients from trusted local growers and producers. The focus is on creating a sustainable culinary concept, where short supply lines and zero-waste are paramount.

We are picky at the source and use everything we cultivate, or purchase. Chucking out food is not an option for our kitchen. Zero waste is our policy. It is a matter of respect.

The flair and flavour of the Netherlands

“Working local and seasonal comes with challenges; not every season offers the same wide range of produce. Yet, every season has something beautiful and in order to be able to offer variety we preserve produce in different ways. Fermenting, pickling, drying, smoking and of course also freezing. All these techniques help us to offer a diverse palette year round".

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