Bas Van Kranen, Flore
Bas Van Kranen, executive chef Flore in Amsterdam, Netherlands, to what extent do you use local produce?
– At Flore, local produce is central, but we approach it thoughtfully. Simply choosing local doesn’t guarantee the best or most sustainable option. For example, Dutch fish isn’t always the ideal choice, as some fishing vessels stay at sea for days, burning fuel and damaging the seabed. Instead, we prioritize producers and fishers—whether nearby or slightly further afield—who operate sustainably, with a clear focus on preserving ecosystems. It’s about reducing our environmental footprint while maintaining the highest quality. We also avoid popular fish species that are under pressure to ensure we’re supporting the future of those industries. Our goal is to collaborate with farmers and fishers who share our commitment to sustainability and integrity.
How do you help the staff grow?
– Staff development at Flore begins with fostering awareness and curiosity. When we introduce a new ingredient, it’s not just about using it—it’s about understanding its origins, its potential, and its impact. We involve the team deeply, encouraging them to explore new techniques, experiment with bycatch, and think creatively about how to minimize waste. We also empower them with responsibility, such as managing the fridges and making decisions about the ingredients we stock. This approach builds a sense of ownership and helps them to refine their decision-making process. Growth at Flore is about building a sustainable mindset—knowing that we can serve exceptional dishes without relying on ingredients like wagyu when we have incredible local products. Michelin is recognizing this shift, and we want our team to be at the forefront of that evolution.
Can you tell us about your tea and coffee selection?
– Our tea and coffee program reflects our commitment to craftsmanship and seasonality. All our teas are produced in-house using herbs, flowers, and plants that we forage or grow, allowing us to create unique, seasonally driven blends that change throughout the year. For coffee, we focus on filter coffee, carefully selecting two varieties that rotate monthly. This allows us to explore the world of coffee with intention, showcasing distinct flavors that align with the seasons. Both tea and coffee are approached with the same care and thoughtfulness as the food we serve, making sure every detail at Flore complements our overall philosophy.
