1/5 Chef Cas Pikaar in his kitchen (photo: Collin Beijk).
Cas Pikaar from Hilvarenbeek has had an incredible year. He is only 26, has his own restaurant, received a Michelin star at the end of May and also became a father for the second time. “But I’ll just stay Cas and just want to keep cooking and spoiling my guests.”
That Cas was doing well as a chef was already apparent when he was named Young Chef of the Year by Michelin in 2020. He then worked at restaurant Doyy in Eindhoven, but that closed for a long time during the corona crisis. This gave Cas the opportunity to think about his future and ambitions.
“I thought you were crazy.”
In the middle of the corona crisis in 2021, he and wife Kelly opened restaurant Pikaar in the heart of Hilvarenbeek. Cas never thought that 2022 would be so special. “I would have thought you crazy if you had told me two years ago that I would have my own business, a Michelin star and two children.”
The young chef has to admit that he doesn’t quite understand it all. “We’re still in a bit of a daze and haven’t really had time to let it land yet.” That is not very surprising because the couple became parents of a daughter in October last year and a son followed in September this year.
“Running your own business is very different from being a chef.”
Cas and Kelly are each other’s childhood sweetheart and have been together for nine years. They both followed catering training at De Rooi Pannen in Eindhoven. They always wanted their own business together. “Running a restaurant is very different from being a chef. Kelly comes from a real hospitality family and complements me in that.”
In Hilvarenbeek, Cas just wanted to do his own thing. “Good cooking with top products and working with a nice team. They are all driven guys. This success came unexpectedly quickly.” The restaurant is open four days a week, the other three days Cas is there for his family.
“I am very grateful that I am constantly full.”
The restaurant is continuously full. “I am very grateful for that and I don’t take it for granted.” Because Cas also notices that everything is getting more expensive. “I work with regular, mostly local, suppliers and I don’t skimp on quality.”
Anyone who looks into Pikaar’s kitchen sees that there is room for a joke, but there is also concentration when necessary. “We can switch from relaxed and loose to a well-oiled machine in a minute. And back just as quickly,” says one of the other chefs.
“That star is especially icing on the cake.”
Of course the Michelin star was a dream come true, but Cas was not busy day and night with it. Still not. “I especially have a huge passion for this profession and the basis is good cooking and spoiling your guests. That star is the icing on the cake.”
Leaning back is not an option for Cas. “I get a kick out of getting the best out of myself and this team every day. We want to keep improving ourselves.” That is why the chef regularly eats with fellow star chefs. “It costs a bit, but it inspires me.”
And although Cas is a top chef, he just lunches with a frankfurter sandwich.