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DENNIS VAN GOLBERDINGE
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Education
 1980-1983 : MAVO (Enseignement General Secondary) (Breda, The Netherlands)
1981-1986 : Catering Industry in Breda, The Netherlands. (Craduated Cum Laude)
Languages
Spanish, French, German, Dutch, English
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Various training
Hotel Prinses Juliana: Valkenburg, The Netherlands (**Michelin Guide)
Hotel De Swaen: Oisterwijk, The Netherlands (**Michelin Guide)
Hotel De Hoefslag: Bosch en Duin, The Netherlands (**Michelin Guide)
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Experience
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| 1977-1982 |
Restaurant De Sinjoor, Breda, The Netherlands.(American Grill Restaurant) |
| 1982-1984 |
Restaurant De Arent, Breda, The Netherlands.(Continental Classical Cuisine) |
| 1984-1985 |
Restaurant De Zwaan, Etten-Leur (Chef de Partie), The Netherlands (French Restaurant Member of Alliance Gastronomique Neerlandaise, *Michelin Guide) |
| 1985-1986 |
Hotel-Restaurant De Kersentuin (Chef de Partie), Amsterdam. (Highly Acclaimed: Best Restaurant of Amsterdam, *Michelin Guide) |
| 1987-1989 |
Hotel-Restaurant Corona (Chef de Partie), The Hague, The Netherlands. (Voted Best Restaurant of The Netherlands '89, *Michelin Guide) |
| 1989-1990 |
Restaurant Le Canard (Sous-Chef), Breda, The Netherlands. (Contemporary Regional Cuisine) |
| 1990-1991 |
Restaurant Sir Anthony Van Dijck (Executive Chef), Antwerp, Belgium. (Antwerp's Best and Famous Restaurant, (** Michelin Guide)
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| 1991-1992 |
Restaurant Thierry's Relais (Chef-owner), Bedford, Hills N.Y. "Very Good" New-York Times '93 Contemporary Eclectic Cuisine, ****Gannet Newspaper, 90 Pts. Wining & Dining M.H. Reed |
| 1993- |
Apicius Culinary Support, Culinary Consulting, Food-styling, Industrial Development, Trouble-shooting Chef, New York City & Athens-Greece |
| 2001 |
Executive Chef, Restaurant Spondi, Athens. (1st prize Athinorama Chefs Awards) |
| 2002 |
Master Chef, Acqua Marina Resort, Paros Island, Greece. |
Interests
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| Dennis van Golberdinge's race @ Marathon Des Sables |
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