Aruba warmly welcomes Chef Ricardo Niels, the new force in the kitchen at Bogart's Aruba, where he brings a unique fusion of French and Mediterranean cuisine.
"I generally describe it as French/Mediterranean cuisine. But in reality, I do what I feel like. I don't want to limit myself to anything." This philosophy of culinary freedom sets the tone for his creations - innovative, unrestricted, and constantly evolving.
His career, which took shape in the Netherlands at prestigious places such as Restaurant De IJsselhoeve and Seinpost Scheveningen, is marked by versatility and creative flair. Beginning his culinary adventure at the young age of 20, Chef Niels led the kitchen at Holland House Beach Hotel in St. Maarten, followed by periods in Hong Kong, South Africa, and aboard the luxury yacht IDOL. His experiences around the world have helped shape his cooking philosophy. He says, "My experiences around the world have greatly influenced my culinary approach, enriching it with diverse flavors and techniques."
The opportunity to manage four restaurants in Aruba, including Bogart's, developed as Chef Niels was seeking a space to express his unique cooking style and unleash creativity. With the addition of Drunken Fish, Pancake Factory, and YOLO Rainforest, he created a quartet of culinary havens for tourists and locals.
Exclusive dishes such as Ceviche, Crispy Skin Salmon, Lamb Rack, and the much-loved Chocolate Dome transform the restaurant into a canvas where he shares knowledge gathered from the best kitchens in the world, creating an immersive experience for the public. Chef Niels's influence extends across Drunken Fish, YOLO Rainforest, Pancake Factory, and Bogart’s Aruba. Each establishment offers a unique gastronomic experience, from Drunken Fish's focus on local fish cones to YOLO Rainforest's renowned burgers paired with exclusive cocktails, and Pancake Factory's ode to Belgian pancakes.
Chef Ricardo Niels's journey is far from over. His goal is to continue expanding his love and creativity for cooking, contributing to the new culinary birth in Aruba, and ensuring the success of all four restaurants. With each dish he prepares, he elevates the gastronomic experience and leaves an indelible mark on Aruba's culinary landscape.
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