SOUL DEDICATION SURRENDERING TOGETHER NEVER ENDING FLOW
“I grew up in the countryside, I used to work in the fields,” says Gast. “My parents had careers, so I was doing all of the cooking.” But it was a computerised career test at school that set him on his culinary path. As a young man, he headed to London to do his training, but it proved a culture shock. “The way people communicated with each other, it wasn’t really a team effort,” he recalls. “Everybody was shouting, throwing things. I was so stressed out that I cooked a lobster in a microwave!” Gast describes his time working under the domineering chef as “the worst time in my life”.
But the experience propelled Peter in a different, more harmonious direction. Returning to the Netherlands, he set up his own restaurant, 't Schulten Hues in Zutphen (2002-2018) which, at the centre of its menu, features herbs and flowers cultivated and harvested by Gast. In under two years he was awarded his first Michelin star, aged only 25.
In 2013 Peter Gast made the first iBook called Portfolio-i, filled with inspiring story's, beautiful pictures and video's. You can download Portfolio-i in the iBook store.
In 2014 Peter Gast and his Sous Chef Jeroen Elijzen opend De Ballenbar in the Foodhallen in Amsterdam to introduce the Dutch Original Bitterbal with a culinary twist to a wide audience. Fillings like Dutch shrimp, calf, bouillabaisse, and truffle are on the menu.