One cooks, one organises

It started with cooking for family and friends, alongside his European Studies degree in Amsterdam. Word spread across Amsterdam and the Randstad.

At some point a growing catering business and a demanding job at UNICEF stopped fitting together. Nout chose cooking on location.

The travelling stayed. Flavours he runs into on every continent come back with him and end up in his dishes. That is where the name comes from — and the globe in the logo.

The menu, the kitchen and everything on your plate: that is Nout.

Floris has worked in hospitality and events since he was thirteen. He cooked for starred restaurants and starred caterers, ran his own events agency, and later worked as a partner to established event bureaus on large-scale productions.

Where Nout runs the kitchen, Floris runs the event: the planning, the staff, the logistics, the technical side and the hosting. A party for hundreds of guests is a production in the end, and it has to work as well as the food does.

Floris is also the one you will speak to. From the first question through to the running order, contact goes through him.