Noah Tucker

Chef de Cuisine

A native New Yorker, resident in Amsterdam, Noah knew he wanted to be a chef from the age of six. As a veteran of the US Navy, Noah has traveled the culinary Globe cooking for crews and captains alike. But working in New York, Japan and California was where he mastered his art, honing his palate and skill set in leading Michelin kitchens, before moving to Amsterdam.

Anthony Joseph

Chef de Cuisine

Tony was born and raised in London, England and acquired his lifelong love of cooking from his Mum. At 3 years old he already knew he wanted to be a chef. His traditional education included a two-year apprenticeship specializing in classical French cooking and later added Asian influences along with other cuisines.
He too has worked in a number of Michelin-starred restaurants including The Canteen, The Oak Room, Interlude de Chavot, Mirabelle and Restaurant 1837 and 1880 under famous chefs such as Albert Roux, Marco Pierre White and Andrew Turner. His culinary ambitions led him to work in the USA and Belgium before moving to Amsterdam in 2004.

Two Chefs

As the saying goes ‘Opposites Attract’. Upon first impression Noah and Tony couldn’t look more different; one is small, one is tall, one talkative and one quiet. But they had an instant click when they met in Amsterdam in 2008. Together these two influential taste-makers have gone on to create a number of successful restaurants and have consulted for top restaurants and upscale hotels throughout Amsterdam. Noah is a psychedelic enthusiast, while Tony prefers to have his feet on the ground. They have found a synergy within their different skills and approach to cooking. The combination is more than complimentary, it is an explosion of the senses.