Anjamo Nieuwland : Head Chef
My name is Anjamo.
Born and raised by the beach in New Zealand. I grew up sailing and fishing on my dad’s sailboat, and hiking through forests and along coastlines with my mum. As a kid, I always had a fondness for helping in the kitchen, usually when it involved roast chicken or bolognese. I spent time either picking Feijoas or Loquats from the trees, Rosemary or Thyme from the porch garden or finding Snapper in rock pools.
This relationship to land and where our food comes from has always been with me. So now, with this beautiful opportunity to collaborate with Sillegården and use the incredible display of organic and biodynamic produce that’s here, I can hear my younger chef self screaming in excitement!
Since my childhood, I have gone on to study cooking and worked in a variety of different fine-dining establishments throughout New Zealand, each one giving me a new perspective and bringing me closer to my true mission; To create food that unites us, beyond culture or race and that strengthens the ties of understanding where our food comes from and how important it is to be in relationship with our environment.
I have gone on to travel through Central America in a quest to deepen my understanding through the principles of Regenerative Farming and have hosted multiple pop-up dining experiences to unite the community through food. More recently, I have been journeying to Switzerland, where I currently work in a kitchen with a lot of focus on accentuating vegetables. I am beyond excited to share my food with you all, and share the influences of different cuisines and adventures I have been on!
Born and raised by the beach in New Zealand. I grew up sailing and fishing on my dad’s sailboat, and hiking through forests and along coastlines with my mum. As a kid, I always had a fondness for helping in the kitchen, usually when it involved roast chicken or bolognese. I spent time either picking Feijoas or Loquats from the trees, Rosemary or Thyme from the porch garden or finding Snapper in rock pools.
This relationship to land and where our food comes from has always been with me. So now, with this beautiful opportunity to collaborate with Sillegården and use the incredible display of organic and biodynamic produce that’s here, I can hear my younger chef self screaming in excitement!
Since my childhood, I have gone on to study cooking and worked in a variety of different fine-dining establishments throughout New Zealand, each one giving me a new perspective and bringing me closer to my true mission; To create food that unites us, beyond culture or race and that strengthens the ties of understanding where our food comes from and how important it is to be in relationship with our environment.
I have gone on to travel through Central America in a quest to deepen my understanding through the principles of Regenerative Farming and have hosted multiple pop-up dining experiences to unite the community through food. More recently, I have been journeying to Switzerland, where I currently work in a kitchen with a lot of focus on accentuating vegetables. I am beyond excited to share my food with you all, and share the influences of different cuisines and adventures I have been on!