Max Vloet

The Netherlands. 

Born and raised in the Netherlands, I started working in a restaurant kitchen at the age of 16, gaining experience working in the kitchen while still at school and started apprenticeships with top Chefs in Michelin star awarded restaurants in the Netherlands and Belgium. 

I moved every 12 months to a different restaurant to learn as much as possible and was a very valuable team member for Margo Reuten, the first Dutch female Chef to be awarded a Michelin star.

While working at Da Vinci under Chef Reuten, I learned the art of eye for detail and how every little thing is important when achieving the best you can. After 9 years working as Sous Chef at Savelberg in Voorburg, it was time for a big change. 

In 2013 the fabulous opportunity arose to work under Peter Gilmore at Quay in Sydney. A new adventure in a different country on the other side of the world began. How exciting was it to work with local produce and try my hand at creating new dishes on a culinary level.

After a few years I was drawn to the beautiful Blue Mountains where I worked for a couple of years and eventually after securing permanent residency, settled in Tasmania in 2018.

Food is my passion and in my free time I tend to the vegie garden and orchard. I love foraging and bashing through the bush, for peace of mind I practise yoga and for strength and energy I practise kalarippayattu. 

Yes, I love cooking, growing and eating incredible produce, keeps my passion alive. 

Leaving nature at its best with influences from all previous life experiences eating, working and travelling. Showcasing produce from the specific region that I am cooking in allows me to continuously re-invent my cooking style and grow within the industry. 

 

Natural ingredients where great produce is able to be celebrated and be the showpiece.

Cleanliness and organisation, great produce. 

The freedom and growth it gives me and all the staff around me. Being based in a part of the world where nature is forefront allows for a unique menu style.

Seasonal fruit and vegetables, I could easily go without meat or fish just not the freshness, aroma and texture of fruit and vegetables around the seasons of the year. 

At Geronimo, cooking up a storm for our guests.