Chef Marco Somer was born on 7 May 1983 in the Dutch town of Doesburg, but he grew up in Hellevoetsluis and Ommen. As a child, he regularly visited his grandparents’ farm in the Dutch province of Drenthe where, among other things, he first tasted his grandmother’s balkenbrij, a dish he still prepares. The discovery of these, and other, forgotten recipes made young Marco dream of being a chef and, in particular, the dream of having his own restaurant. In Zwolle, he trained to be a chef and spent his first years as a junior chef at Hotel De Zon in Ommen. Eventually, Ommen turned out to limit his culinary ambitions which made him decide to move to Rotterdam.
Marco ended up at the Westin Hotel, where he worked for a year and a half under Chef Walter van Eersel, who appeared to be not only a chef, but also a mentor. He then decided to go to London to get a taste of high-level cooking at Gordon Ramsay’s Maze restaurant. Chef Jason Atherton taught him the tricks of the trade and he gained more than enough experience. After his London adventure, he went to work with Gert Blom and Harrie Baas in Amarone. It was there that he learned to survive the hectic world of Rotterdam’s top-class restaurant industry. Subsequently, he ended up at De Harmonie, where he worked as a deputy chef, which he greatly enjoyed, and he did not hesitate for a moment when he was asked to take over. His long cherished dream finally came true.
In the kitchen, Marco is assisted by Deputy Chef Eric Dekkers.