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“It’s all about the freshest ingredients, their taste and aroma,” says chef Ronald Kunis (above) as he shows monocle around the extensive kitchen gardens of De Kas restaurant in Amsterdam’s Frankendael park. When owner Gert-Jan Hageman opened it in 2001, De Kas was the only restaurant in the city using sustainably sourced produce. “Today even the smallest eatery is into sustainable and organic food,” says Kunis. “Back then we were considered revolutionary – if not ‘hippie’.”

Kunis joined De Kas as sous-chef after stints at London’s River Café and…



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