The story of Chef Centraal
From a lifelong passion for food and the conviction of wanting to contribute to a more sustainable food chain, Karel Raymakers founded Chef Centraal in 2019.
With a fresh perspective on what a foodservice wholesaler can be, and a passion for flavor, we’re committed to showing that the foodservice industry can and must do better.
Our inspiration comes from the chefs and entrepreneurs who share our enthusiasm for high-quality products. When you talk to them, you can feel their love and passion for good food—and just how much interest there is in local and sustainable products. The only thing is, they don’t have the time or resources to travel the country in search of something surprising.
Armed with a healthy set of taste buds and boundless energy, we set out to find producers with a compelling story—products you can serve with pride and confidence.
Thanks to them, Chef Centraal has grown into a personalized foodservice wholesaler where craftsmanship, local quality, and enthusiasm are at the heart of everything we do. In this way, we inspire the foodservice industry to take the lead and drive change in the food sector.
Food travels far too many miles before it reaches our plates. That is not only a mortal sin, it is also unnecessary. We explicitly look for producers close to home.
Our philosophy
Chef Centraal's mission is to make the food transition happen in the hospitality industry. We do this by making sustainable and local products accessible to chefs as an Amsterdam-based hospitality wholesaler. According to us, the required food transition rests on the following pillars:
LOCAL
Food travels far too many miles before it ends up on our plates. That’s a real shame. That’s why we look for products with a good story behind them, sourced close to home. Like milk from a local farmer in Weesp, or global favorites like kimchi and burrata, produced right around the corner from us.
We keep the supply chain short so there’s less air travel and more enjoyment. Now that’s a good story.
PLANT-BASED
It’s becoming easier and easier for the food service industry to switch to plant-based options without sacrificing flavor. Pure substitutes like plant-based bitterballen are already fantastic, but seasonings and alternatives like kimchi and tempeh also make plant-based options simple and delicious. We know the farmers who produce the animal-based products in our lineup, and we support their vision for how things can be done better.
less food waste
Food waste is one of the biggest problems in our food supply chain. It’s something we can solve together. That’s why we work closely with producers who are exploring new approaches and giving a second life to products that would otherwise end up in the trash. Take the toasted sandwiches from De Tweede Jeugd, made from rescued bread. Just as delicious—and just a little bit better.
honest
Food should be fair. In many industries, particularly in cocoa and coffee production, farmers are still underpaid. That’s why we only work with suppliers who truly make a difference through transparency and local expertise. This way, we ensure a fair wage for those who deserve it. Delicious for your guests, with no bad aftertaste.
green TRANSPORT
Driving around with a carton of oat milk in an old diesel van isn’t the solution. But unfortunately, it’s still all too common. That’s why, with our electric delivery vans, we guarantee that your high-quality products will reach their destination in perfect condition.
less WASTE
There is too much packaging waste in the food supply chain. We’re taking steps to identify areas for improvement. That’s why we prefer to use cans instead of disposable glass bottles and offer syrup as the best alternative to soda. All these smarter packaging solutions, combined with our lower order threshold, ensure that you get fresh, higher-quality products more often.
