Bart Leijdens

Bart Leijdens has extensive experience in the culinary field, having held various positions ranging from Kok to Filiaalmanager. Currently serving as Filiaalmanager at Kringloopwarenhuis Het Goed since November 2020, Bart also contributes as OR-lid and Teamleider. Previous roles include Head Chef at Poisson & Cuisine - Fresh Quality Fish B.V., Souschef at both De Lickebaertshoeve and Restaurant Ono Fusion Japanese Dining, and Chef de Partie at Restaurant L'ambiance. Bart began culinary training as Leerling Kok at ss Rotterdam Hotel & Restaurants and has accumulated diverse experience across several restaurants and catering services. Education was completed at Zadkine with MBO degrees in Kok, after achieving a VMBO degree in Food Preparation/Professional Cooking/Kitchen Assistant at Edudelta College Middelharnis.