Creativity, appreciation and collaboration form the foundation of ten years of Chefs Inspiration. For the anniversary edition of the Inspiration Box, chef Jeroen van Gansewinkel of Restaurant Damianz and marketing manager Hanneke Finken of Sous Fresh joined forces. The result is a story in which craftsmanship, flavour and imagination reinforce one another.
For this special edition, Jeroen worked with a striking selection of sea vegetables: sea lettuce, samphire, sea bananas and oyster leaves. He combined them with scallops, couscous and a beurre blanc enriched with an oil made from sea algae, adding extra depth. The result is a refined, saline composition that allows the pure flavours of the sea to shine—exactly as Jeroen prefers: honest, pure and in balance.
The chef behind the dish
Jeroen van Gansewinkel has led the kitchen of Restaurant Damianz at Het Arresthuis in Roermond since 2016. Every day he works on a cuisine that blends classic French craftsmanship with Asian freshness and refinement. He built his foundation at Toine Hermsen, where he spent nearly ten years. This was followed by periods at Beluga, De Leuf and Kasteel Erenstein. These years shaped his signature: artisanal, seasonal and always eager to innovate.
Fruit and vegetables play an increasingly prominent role in his kitchen. “Nowadays, vegetables are just as important as meat or fish,” he explains. “They make a dish more modern, lighter and help shape the flavour direction. The demand for vegetable-based dishes is growing, and I believe we’ll see that trend intensify in the coming years.”
Sea vegetables fit perfectly within that development. They bring natural salinity and complexity, without the need for added salt. “With samphire, sea bananas and sea lettuce you can create beautiful, pure flavours,” says Jeroen. “And they’re surprisingly versatile.”
With a Gault&Millau rating of 16 and an increasingly full restaurant, Damianz continues to build on quality. Ambition is always present, but guest appreciation remains most important to Jeroen. “If people leave with a good feeling, then the evening is a success.”
The creator behind the concept
Where Jeroen cooks with flavours, Hanneke Finken works with stories. As marketing manager at Sous Fresh, she is responsible for creation, communication and brand experience, with a strong focus on gastronomy. She is the driving force behind the Inspiration Box, an essential part of the Chefs Inspiration brand.
Hanneke translates the Sous Fresh story into concepts that resonate with chefs and foodservice customers. She selects products that match the theme, the spirit of the moment and the needs of the professional kitchen. “The challenge is to inspire a very broad gastronomic field with just one box,” she says. “From independent restaurants to hotel kitchens, healthcare institutions and corporate catering. A box needs to be both recognisable and surprising.”
The creative process is the part she loves most. “I start with a blank page, and then suddenly everything comes together. The concept, the products, the chefs, the stories of our growers. Even after more than sixty boxes, that moment remains special.”
The box is increasingly becoming a tool for Sous Fresh customers: wholesalers and foodservice partners who use it to inspire their own clients—professional chefs. It helps them spark conversations, share inspiration and strengthen relationships. “We take work off their hands,” says Hanneke. “We give them a tool that truly brings the story of fruit and vegetables to life.”
For this edition, she chose sea lettuce. “Mainly because I personally never quite know what to do with it,” she laughs. “I’m a pretty decent home cook, but products like these I gladly leave to chefs. That’s exactly what makes it inspiring—it invites you to think differently.”
Ten years of Chefs Inspiration
Ten years of the Inspiration Box demonstrate what becomes possible when passion, creativity and collaboration come together. Each box tells its own story—an ode to vegetables, fruit and the people who work with them. From the growers who cultivate with care, to the chefs who create with them, to the storytellers who bring everything together.
Meet the people behind the Box
Jeroen van Gansewinkel – Chef at Restaurant Damianz in Roermond
Jeroen has headed the kitchen at Damianz since 2016. He combines classic French techniques with Asian refinement and loves working with pure, seasonal ingredients. Fruit and vegetables play an increasingly important role in his dishes. Sea vegetables offer him new possibilities: saline, surprising and versatile. His goal is clear: to let guests leave with a smile—every single day.
Hanneke Finken – Marketing Manager at Sous Fresh
Hanneke is responsible for the creation and communication of the Inspiration Box. She translates the Sous Fresh story into inspiring concepts for chefs and foodservice partners. With her blend of creativity and love for vegetables, she brings products and stories together as one. Her favourite moment is when a chef shows what he or she has created with the box. That’s when everything clicks.