About us
Chef de Parties is the company of Anton Kasabukin and Jidde Beukema, two cooks who found each other in the kitchen and have not let go since.
We are "Chef De Parties"
We met as chefs de partie in the kitchen of The Harbour Club, each responsible for our own part of the menu. That craft, finishing every dish down to the last detail, is something we have taken everywhere with us since.
With Chef de Parties we bring the kitchen to your venue. High-quality, sustainable ingredients, first-class service and a team that is only satisfied once your guests are, from an intimate private dinner to a Walking Dinner for hundreds of guests.
For us, every event comes down to one thing: an experience your guests will remember. From the moment they walk in, they are immersed in wonderful aromas and dishes that look as good as they taste. And because the success of an evening lives in the small details, we take care of every aspect, from the planning to the final course, so you can simply be a guest at your own event.
Every event is different: a company gathering calls for something else than a wedding. That is why we work closely with you on a menu and service that match your wishes exactly, including every dietary requirement or allergy, so everyone at the table can enjoy without a second thought.
Anton & Jidde
Anton Kasabukin
From decor to logisticsRead the full story
At twenty, Anton made the call: he quit his studies and went into the kitchen full-time. Not for the money, but in search of work he could truly burn for. Within six months he had worked his way up to one of the highest positions in the brigade.
What gripped him, and never let go, was the appreciation of guests and the tight-knit feel of a kitchen team that works like family. Two restaurants later, having grown into a key player at each, he landed in the kitchen of The Harbour Club. And there, suddenly, Jidde was working beside him.
“A business of our own was always the dream. Cooking next to Jidde, I knew: this is the moment.”
Jidde Beukema
Your point of contact from menu to quoteRead the full story
For Jidde it started early: as a child he was always in the kitchen, nose first. After chef school he cooked in Michelin-starred restaurants, bistros and family businesses, from refined gastronomy to the classics everyone knows.
Plenty of craft, then, but Jidde wanted more: to build something of his own, with room for his creativity. When he met Anton it clicked instantly: the same vision, the same standards. After months of preparation, Chef de Parties was a fact.
“The best moment of the evening? Plates coming back empty, and guests asking what was in the dish.”
Three promises, every single evening
/01Fresh & sustainable
We cook with fresh, sustainable ingredients from suppliers we know. The season decides what goes on the menu.
/02Down to the last detail
A chef de partie finishes their own station down to the last detail. That is exactly how we treat every dish, every plate and every guest.
/03Personal
No two events are the same. We think along with your wishes, dietary requirements and allergies. Until it fits.
From first meeting to the final course
Getting to know you
You tell us about your event: venue, number of guests, wishes. Within one working day there is a proposal.
A tailored proposal
Menu, staff and schedule worked out down to the last detail. Transparently priced, no surprises.
The evening itself
We set up, cook, serve and leave the venue clean. You enjoy it with your guests.