Emile van der Staak is a contemporary European chef whose work begins not in the kitchen, but in the field. Born and raised in the Netherlands, he leads the botanical gastronomy of De Nieuwe Winkel, Nijmegen, a restaurant rooted in ingredient-led, ecological thinking.

Classically trained, he is known for cooking that is precise and grounded. His cuisine is shaped by close relationships with farmers, foragers and seed specialists, and by an understanding of seasonality, soil and craft. Working with plants and grains, he focuses on clarity of flavour and respect for each ingredient. At the core of his work is a commitment to biodiversity and resilient food systems. He collaborates with producers to support agricultural practices that sustain both land and culture, while exploring ingredients that reflect regional diversity. His approach is systemic—minimising waste, valuing the whole ingredient, and connecting gastronomy directly to the land.

Beyond the plate, he advocates for a more conscious relationship with food, recognising the links between environment, production and nutrition.