Introducing OKU's Executive Chef, Mark Vaessen
Our Executive Chef, Mark Vaessen, joins us from the renowned Sushisamba in Amsterdam, bringing his unique take on global fusion flavours to OKU’s hotel menus. The internationally-acclaimed chef is renowned for his mastery of fusion and Japanese cuisine, and has created innovative menus that will take guests on a mouth-watering culinary journey. Expect sharing-style small plates using the freshest local produce and seasonally-changing, from vegetable grills to Robata meats, tempuras, salads and expertly-prepared sashimi.
Having developed an interest in cooking at an early age from traditional Dutch family meals and local produce during his childhood, Mark began his professional experience in the kitchen at the age of 17. After learning the art of classic French cuisine in southern Holland and Belgium, he went on to work at the landmark Pulitzer hotel, the Michelin-starred De Swaen in Oisterwijk, Hotel Corona, Villa RozenRust and Wox. Mark has travelled the world learning about the food and cultures of Asia, Scandinavia, South America, the Caribbean, Eastern Europe and Australia – incorporating the best of global influences into his cooking.
Of his favourite dish, Mark is quick to cite sashimi: “Sashimi is a pure dish full of simple flavour and there is nothing to hide. I am inspired by its freshness and beauty.”
My philosophy in cooking is simple: Use the best products available and don’t make it too complicated, cook with all your heart and experience.
In the Japanese kitchen It all starts with beautiful produce, there is nothing to hide and so many things to show!
My inspiration for the menu of OKU was inspired by the Japanese and Mediterranean cultures.
Sharing food together with your friends and family is a big aspect in both cultures.
Travelling around the world makes you experience so many things in food cultures and makes your range off product knowledge so wide, and this is what i want to incorporate in the OKU menu.
The local vegetable produce and the local fish and shellfish on the island is amazing, we are also going to work with Spanish farmed Blue Fin Tuna from Balfego, a sustainable way of farming Tuna with a quality level that is respected all over the world.
I don’t have a specific favourite restaurant, but I love restaurants where there is a nice mix off good food, music/lively entertainment and atmosphere, an evening out.
Like the restaurants I worked for the last couple of years (the Harbour Club and Sushisamba) but also for example Amazonico, The Jane or Pakta and Tickets.
I love the lively vibe of Ibiza, there is so much variety on the Island. Nice clubs and fancy restaurants like HEART Ibiza, but what i maybe enjoy the most is the quiet remote beaches where you can enjoy a nice seafood Paella or a grilled fish with family or friends.
I like chefs who evolve a lot and who try to create a complete dining concept, for example Nick Bril (the Jane Antwerp), or Ferran Adria who created so many unique restaurants.
I love the Nikkei Cuisine, the mix of cultures and ingredients used is a big inspiration for the menus at OKU, the only difference is that we are going to use different cultures and cuisines.
Based on the Japanese cultures and traditions and mixed with Mediterranean and South American influences – you’ll find the flavours from countries like Brasil, Spain, Italy and Peru.
Make sure to use fresh and local ingredients, and use the time you have now to try out new dishes and techniques at home.
“I’ve been fortunate enough to travel around the world. Of all the different countries I’ve visited, Japan made one of the biggest impressions on me. I love the street food, flavours, beautiful produce, and the variety of textures and smells. I strive to incorporate these types of influences in what I create every day.”Mark Vaessen
