Niek Beute

The love for wine began during Niek Beute’s (1981) internships and employment within the Michelin star restaurants in the Netherlands. Spurred by the owners of Vossius, Niek went to France in 2003. There he lost his heart forever, after two years hard work and studying, Niek spoke not a word of French at the start - he was sommelier at the Paris three-star restaurant Guy Savoy. In 2006 he returned to the Netherlands were he became sommelier at restaurant Vermeer in Amsterdam.

Beute is driven by the endless movement in wine - varying by season, from classic to modern, from very young to mature and the constant challenge to feel what a guest wants. Niek has now become Maître d'hôtel / Sommelier at Vermeer. Niek sees the restaurant as a script for a theater play. The set scenes are recognizable, but then personalized to fit to every guests taste.

We are always looking for the correct interpretation of the moment to surpass the expectation of the guest.