07/09/2026
A recap of our shoot & collaboration with Michael van der Kroft chef-owner of Restaurant Tres
Michael’s kitchen is built around a clear philosophy: working exclusively with ingredients sourced within 100 km of the restaurant. These limitations, combined with his highly visual approach to plating, push him to constantly experiment with new techniques, flavours and forms.
For this collaboration, we filmed five dishes shaped by extensive R&D and countless iterations, made using tools he developed himself. These dishes went through multiple iterations, and while working with Michael on his latest Lobster R&D project, we were invited to adapt his personal molds, pushing them into their next iteration for use on his upcoming menu.