From the Netherlands to France and beyond, Lise Timmer seamlessly blends the gastronomy industry with her multifaceted perspective. Selected as an advisor to the Luxury Lifestyle Awards Food & Beverage Advisory Board, Timmer brings a wealth of knowledge to the table and has donned various hats, including those of a cook, recipe creator, author, food writer, and culinary critic.

We had the privilege of speaking with Lise about her experiences and what she looks forward to in her new role. 

Luxury Lifestyle Awards: Congratulations on being appointed to the Luxury Lifestyle Awards Food & Beverage Advisory Board. What do you hope to bring to the board in terms of your expertise and experience in the culinary industry?

Lise Timmer: Firstly, I am very honored to be part of the board. 

I travel extensively and meet many different people in the food industry from many different cultures and countries. It is very important for me to be able to share all these enlightening experiences with other people and companies and to be able to work with other industry professionals.

This amazing platform is a good way to reach those who are interested in these experiences and to open discussions about the culinary world.

LLA: Can you share with us your journey from starting your career in marketing and communications to transitioning into the culinary world, particularly in France?

LT: When I was young, I moved from Holland to Paris to continue living in my beloved city. I worked a lot as a model and was able to continue in Paris, but I soon found out that it was not the life I wanted. I am a very ambitious, optimistic, and energetic person and I wanted to find out what it was that I really wanted to do in my life.

I ended up at Disneyland Paris where I worked in the press office for the grand opening of the park. It was a year-long project where I had time to do more research into what I wanted to do. Following my time with Disney, Philips France had me working on several marketing projects.

But that was not it either… I needed to go deeper, and I wanted to be surrounded by people who were immersed in doing something they enjoyed.

So my decision was to move back to the Netherlands, where I had the blessing of 2 fantastic sons. It was thanks to motherhood that I found out what I wanted to do for the rest of my life: to work in the world of the culinary arts. 

I settled down, became more grounded, spent more time with my family, and cooked a lot! Maybe I should have known because as a little girl, I was always around food. I was regularly found in the kitchens of restaurants and had to know all there was to know about ingredients and how to prepare them.

Within a year I had written my first cookbook on French pastry, followed by nine more books and a series of notebooks of culinary illustrations and recipes. Meanwhile, I established my own company: Chefs’ by Lise Timmer.

My friendships with chefs were on the increase and spread beyond the Netherlands. The creation and organization of a gastronomic event with 12 chefs cooking for 2 evenings was a logical step for me. I asked 6 of the chefs to cook on the first evening and the other 6 on the day after. 

I called it Stars, Food & Art and took the concept to Sofitel Amsterdam and subsequently to other Sofitel hotels in Europe and the Middle East.

Soon it was not just about the dinners, but also about everything that surrounded them so that we could get more out of them. We had talented, charismatic foreign chefs, all of whom brought a wealth of knowledge, so the next step was quickly taken: we created chef panels, conferences, and cooking sessions. 

Today, we use our global network of chefs to enable our clients to use their experience and culinary expertise to facilitate fine dining experiences, brand building, knowledge sharing, and food research and development.

Together with our chefs, we live and breathe the culinary mission and create the most powerful and creative solutions for our clients on a daily basis.

LLA: How has your multicultural background, being raised in the Netherlands and now living and working in France, influenced your approach to gastronomy?

LT: Since I was very young, I have traveled abroad. To visit other countries and cultures is an adventure that opens many doors. You can’t help but be affected by it. It has changed my way of thinking, broadened my consciousness, and changed my outlook on life forever. I have learned that other cultures are radically different from our own and yet at the same time strangely familiar.

In the beginning, I often compared cuisines, but that is a very narrow and ultimately unfulfilling way. You are depriving yourself of a lot of wonderful experiences.

There is a deep insight to be gained from watching others go about their daily lives, cooking and eating exotic foods and engaging in traditions that are so foreign. At that moment you realize that your way, your culture, your whole life is not the only way to live!

With the rise of the web, the globalization of food has brought new culinary influences to countries around the world. It has also raised concerns for me, as it has for everyone in the industry: There is a risk of losing the unique cultural identity associated with these foods as traditional cuisines are adapted and fused with other culinary traditions.

Food is an essential part of every culture, but it’s more than just a means of sustenance; it’s a way of expression, a way of connecting with others, and a way of passing on a rich cultural heritage. 

This is how I approach every culinary experience I have. No matter what country I am in. For me, it’s the only way I can enjoy it without having to compare it to other cultures. Ultimately, it is about respecting the person preparing the food and the story told around it.

LLA: As someone deeply involved in organizing culinary events, what are the key elements you consider when matching your clients’ expectations with the aspirations of the chefs you work with?

LT: After almost 20 years of experience, I know exactly how to match my chefs with my clients. Knowledge is power, as they say, so it is very important to know both your chefs and your clients well: their philosophy, their needs, their weaknesses, their strengths, and their commitment.

Over the years, you get a sense of who they are and what their wishes are. There is a lot of reading between the lines, a lot of observation, but above all a lot of empathy. 

For me, it is a two-way street: Who we are is as important as what we do.

LLA: What emerging trends have you seen embracing the culinary world, and which one has particularly caught your attention?

LT: The culinary world has been turned upside down since the internet. There is access to everything and we have entered a period of experiencing and developing new trends. Not only in terms of fusion and molecular cuisine but also in terms of sustainability and everything that goes with it. There is much more than just one culinary tradition in each country, which has created a sort of cultural melting pot of cuisines. That in itself is very interesting because, as I said, it broadens people’s minds and interests. But I am of the humble opinion that you have to be careful not to go too far. The roots have to remain. What I see, and what I find very appealing, is that more and more young chefs realize that they should not be constantly influenced by social media. What do other chefs do; their cooking techniques, their plating, their use of ingredients, etc. They want to work much more with their own local produce and create honest, healthy food the way they want it. As people in their country love it. This brings us back to authenticity.

LLA: With your experience as a recipe creator, author, and food writer, what inspires you most when developing new culinary concepts or writing about food?

LT: My inspiration comes from the past as well as from the present. It is whatever comes to my mind or crosses my path. It could be a particular person, a visit to my local market where I see a product displayed in a certain way, talking with my kids, a dream, a telephone conversation with a chef, or even the weather. 

I try to be as uninfluenced as I can, although I’m not always successful!

LLA: As a culinary critic and judge, what criteria do you prioritize when evaluating dishes or culinary experiences?

LT: The dish must surprise me from the moment it is placed in front of me. This is the first emotion that I will feel, followed by curiosity. After taking the first bite, I should be able to experience a kind of wholeness in my mouth. The sourness, the saltiness, the bitterness, the sweetness, and the umami should become one. 

You can achieve this by using all your senses: seeing, smelling, hearing, touching, and tasting.

Other more or less subjective criteria are also taken into account, such as the name, which should make you want to try it.  

It is rare, but unforgettable, to experience pure, unadulterated emotion. For me, the tasting of food is a great pleasure, a real privilege. Judging takes energy, strange as it may seem. All your senses are at work and there is a need for time for processing. It’s all about the emotions!

LLA: In your opinion, what defines true luxury in the realm of food and beverage experiences, and how will you advocate for these principles within the advisory board’s deliberations?

LT: In my company, we believe that culinary luxury is about creating a holistic luxury experience that exudes sophistication and offers an exclusive, immersive, and multi-sensory experience that goes far beyond a typical meal or drink.

In our opinion, luxury in gastronomy is all about the philosophy, the quality, the location, and the exclusiveness. 

A restaurant should radiate refinement and offer an exclusive sensory experience that goes far beyond a typical meal or drink. In order to achieve this, CHEFS’ by Lise Timmer works together with renowned chefs, mixologists, and food experts.

Most of the board members become board members because they have a unique skill, experience, or special knowledge to bring to the table. They are part of an array of talents that complement each other individually and collectively. 

As a member of the board of the Luxury Lifestyle Awards, I am very much looking forward to making a positive and constructive contribution to the culinary side of the company.

Thank you, Lise, for your valuable insights and expertise. Your contributions to the Luxury Lifestyle Awards Food & Beverage Advisory Board promise to enrich and elevate the standards of culinary excellence. We look forward to witnessing the impact of your passion and experience within this esteemed platform.

Follow Lise’s journey at the following link: https://www.lisetimmer.com/