About geoffrey van melick


1, 2 or 3 Michelin Stars, featured in Gault Millau or crowned with a Bib Gourmand.
I’m experienced in every type of kitchen. From haute cuisine to basic cooking techniques:
I master every aspect of the cooking trade. Read references of colleagues and teachers below or scroll down for my CV.



Head Chef*** – The Fat Duck


Geoffrey has endless curiosity which constantly drives his work.
He is creative and extremely passionate and I am excited to see what he does next.



Chef Kok** Restaurant ‘t Nonnetje (Harderwijk, The Netherlands) – Chef of the Year GaultMillau 2016


Geoffrey is an ambitious guy with a passion for the cooking trade.
Cooking is his life: during the whole day he’s busy thinking about ingredients, taste and in what way he can combine those two into wonderful dishes. Add enthusiasm and talent and you have a great mix to be an outstanding chef. That is Geoffrey’s dream and goal. I have no doubt he will realize this dream.

I wish him all the succes and joy during his culinary journey and I’m grateful for the time spend working with him.


Robin Wu

Patron, Maitre and sommelier at Petit Nord, Madame Cheung and restaurant Soya in Hoorn (The Netherlands)


In January 2016 during three weeks, Geoffrey van Melick was the chef of a pop-up restaurant at Madame Cheung. What an incredible passion, talent, drive and craftsmanship! A pleasant personality to work with.
I foresee a great future for Geoffrey.


Richard Ekkebus

Richard Ekkebus , culinary Director Amber at The Landmark Mandarin Oriental in Hong Kong


After his studies at the Cas Spijkers Academy, Geoffrey came to Hong Kong to work as a trainee in the Amber Kitchen.
He worked in every section of the kitchen.


Jean Paul Bunschoten

Founder of the Cas Spijkers Academy in Boxmeer/ Teacher at ROC van Nijmegen


I enrolled Geoffrey at the Cas Spijkers Academy during the beginning of the academy. As a novice he started his studies with an enormous passion for learning. I mentored him during three years and Geoffrey is still very involved in our academy. I never had to push him, rather slowing him down. I’m impressed with his national and international career .
Thanks Geoffrey, it’s a pleasure to know you!



Oxalis Culinaire Dienstverlening by Geoffrey van Melick
September 2015 – present
Founded Oxalis Dienstverlening: Freelance Chef | Catering | Private Chef

Sous Chef – Restaurant ‘t Nonnetje** – Harderwijk
March 2013 – October 2015 (2,5 years)
Working at ‘t Nonnetje when we received our second Michelin Star.

Chef de Partie –  Restaurant The Fat Duck*** – Bray (UK)
February 2011 – February 2013 (2 years)
Cooking at a very high, international standard: a modern style and always looking for perfection.

Chef de Partie – Restaurant Apicius* – Bakkum
September 2009 – April 2011 (1 years en 8 months)
Begonnen als student, maar na twee maanden deed ik entremetier.

Trainee – Restaurant Amber** at the Landmark Oriental Hotel – Hong Kong
September 2009 – Oktober 2009 (2 maanden)

Entremetier – Restaurant ‘t Nonnetje** – Harderwijk
Septebmer 2006 – Augustus 2008 (2 jaar)
Working with great passion at ‘t Nonnetje, first on the cold side of the kitchen, later entremetiĆ«r.

Trainee – Restaurant Arzak*** – San Sebastian (ESP)
Juli 2007 – Augustus 2007 (2 maanden)
I’ve sacrificed a holiday in Spain to learn more about the Spanish kitchen.

Restaurant La Source – Hostellerie La Butte Aux Bois – Lanaken, BelgiĆ«
September 2005 – Augustus 2006 (1 jaar)
Started as a schoolboy at La Source. I’ve worked in every section of the kitchen, first under supervision but soon independently. Here I’ve mastered the basics of cooking, but I’ve learnede a lot about Belgian culture and French language.