Roger van Damme is an outsider in the culinary world. A career from pastry chef to a star chef is an unusual course. Hungry for knowledge, the young pastry chef flew dozens of times to Spain to exchange views with fellow spirits such as Albert Adrià. As an excellent pastry chef, he developed not only a strong sweet oeuvre over the years, but also a refined and technically high-quality savoury repertoire. Many of his original, decorative plate compositions now made school. For a number of years now, he has been part of the fine fleur of the culinary top that he himself also gives taste, shape and colour.