Kookstudio De Laurier

What Kookstudio De Laurier does

Kookstudio De Laurier is a multi-format culinary business founded in 1990 by Zoë Verloop, headquartered in Amsterdam's Jordaan district. It operates as a Dutch B.V. (private limited) with 1–10 employees and no disclosed external funding. The company's core is a single physical cooking studio that delivers a diversified offering across consumer, corporate, and event segments: hands-on cooking workshops (from €115 per person, six-person minimum), six-evening thematic courses (€375 per person), private dining in the studio (€100 per person with an €800 minimum spend), off-premise catering (including festival backstage and corporate clients), and dry rental of the studio space (€350–€650 per session). The studio maintains a roster of more than 13 resident and guest chefs supporting international cuisine curricula spanning Thai, Spanish, Italian, Moroccan, Indian, French, Indonesian, Turkish, Japanese, and fusion.

Sub-brands and adjacent operations extend the core studio model into specialized verticals: Vrij Voedsel (allergen-free festival food, launched 2012), REVVUP (sustainable packaging e-commerce), Kookbus (mobile kitchen), Delicious @ Home (meal delivery), De Amusecentrale (amuse delivery), and Ruimte 59-61 (pop-up gallery programmed in partnership with curator Atelier HH). Named commercial clients include Lowlands Festival (six-year backstage catering partnership), Staunton Legend, Boutique Thalians, ROBOX/Vis à Vis, and Grachtenfestival.

The business model is service-based and venue-anchored. Revenue is generated through a combination of per-person workshop/course fees, private-dining minimums, hourly/daily studio rental, and bespoke catering contracts. The underlying technology is purely physical — a kitchen-equipped studio space — with no software platform, data product, or AI capability. Growth has been driven by line extension around the same physical asset rather than by scale replication, and the operation remains owner-led.

Name

Kookstudio De Laurier

Legal name

Kookstudio De Laurier B.V.

Website

https://delaurier.nl

Company type

Private

Founded year

1990

Operating status

Operating

Headcount range

1–10 employees

Short description

Kookstudio De Laurier is a 30+ year Amsterdam Jordaan cooking studio, founded in 1990 by Zoë Verloop, offering workshops, multi-week courses, private dining, catering, and studio rental, alongside sub-brands spanning allergen-free festival food, sustainable packaging e-commerce, mobile catering, and a pop-up gallery.

Ownership category

akta.pro rank

Product category

Cooking Workshops and Catering Services

NAICS

Caterers (72232), Food Service Contractors (722310), Full-Service Restaurants (722511)

SIC

Retail-Eating Places (5812)

akta.pro primary industry

Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH)

akta.pro secondary industries

Full-Service Catering (Off-Premise) (HSACAGAA), Chef’s Table & Tasting Menu Restaurants (THAFACAG), Event Culinary Staffing & Back-of-House Services (Chefs, Servers, Bartenders) (THAHAKAN)

Keywords

• Cooking workshops
• Culinary event catering
• Private dining experiences
• Cooking studio rental
• Allergen-free festival catering

Headquarters

HQ city

Amsterdam

HQ country

Netherlands

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Marketing or Sales, Supply Chain, Infrastructure

Revenue model

1. Cooking Workshops & Courses: Publicly scheduled cooking workshops (one afternoon/evening) and multi-session cooking courses. Participants pay per person. Topics include Italian, French, Arabic, Indian BBQ, Korean, Indonesian, Mediterranean cuisine, patisserie, knife skills, and more. This is a recurring per-transaction revenue stream driven by open enrollment.
2. Cooking Studio Rental: The studio space is rented out for private groups, corporate events, brainstorm sessions, film locations, product photography, and meetings. Rental rates are charged per time block (morning or evening). Customers can also rent with a chef included.
3. Private Dining with Chef: A chef-prepared multi-course meal served at the studio's long table, accommodating up to 20-22 guests. Customers choose a customized menu. This is a per-event service with per-person pricing and a minimum spend threshold.
4. Catering on Location: Full-service catering delivered to external venues for events including receptions, weddings, walking dinners, buffets, seminars, and corporate meetings. De Laurier also provides backstage catering for festivals. This is a bespoke per-event service.
5. Pop-up Gallery Rental (Ruimte 59-61): A multifunctional art exhibition and event space adjacent to the cooking studio, available for rent by artists, photographers, fashion creators, and others. Offered at daily, weekend (Thursday–Sunday), and weekly rates.
6. REVVUP Sustainable Packaging (E-commerce): An online webshop selling disposable catering packaging (sugarcane bowls, paper cups, wooden cutlery, snack boxes, etc.) sourced from sustainable materials. Orders are placed through the website with delivery. This is a separate B2B product line sold via e-commerce.

Pricing tiers

Go-to-market motion2 records

Distribution channels5 records

Marketing channels6 records

Core offering

Kookstudio de Laurier runs a professional cooking studio in Amsterdam's Jordaan district where it delivers hands-on cooking workshops and multi-session courses (Italian, French, Arabic, Indian BBQ, Korean, Indonesian, Mediterranean, patisserie, knife skills), chef-prepared private dining for up to 20-22 guests at a communal long table, off-site catering for weddings, corporate events, and festivals (including the Vrij Voedsel allergen-free concept), and rental of the studio space itself for private groups, meetings, brainstorms, film locations, and product photography. Adjacent lines include an artisanal amuse-bouche delivery service (De Amusecentrale), a prepared-meal takeaway/delivery offering (Delicious @ Home), a pop-up gallery space (Ruimte 59-61), a HACCP-compliant mobile food truck (Kookbus), and a B2B e-commerce line for sustainable disposable catering packaging (REVVUP).

Product overview

Kookstudio de Laurier operates as a multi-service culinary business centered around its cooking studio in Amsterdam's Jordaan district. The core offering combines hands-on cooking workshops, professional cooking courses, private dining experiences, and catering services, all delivered by a roster of specialized chefs. The business has expanded into adjacent areas: Vrij Voedsel provides allergen-free (gluten and lactose) catering; REVVUP sells sustainable disposable catering supplies; the mobile Kookbus enables off-site catering; Ruimte 59-61 offers pop-up gallery exhibition space; and Delicious @ Home provides prepared meal delivery. The company operates from Laurierstraat 250 and has been serving customers since 1990 under the leadership of founder Zoë Verloop.

Differentiator

Problem solved

Functional benefit

Brands

• Vrij Voedsel: Gluten-free and lactose-free food concept for festival audiences, established in 2012. Provides healthy, biological, original and tasty dishes for people with food intolerances.
• De Amusecentrale
• REVVUP

Products and services

• Cooking Workshops and Courses Hands-on cooking workshops and multi-session cooking courses taught by professional chefs covering Italian, French, Arabic, Indian BBQ, Korean, Indonesian, Spanish, Mediterranean, Maghreb, and Asian street food cuisines, plus patisserie and knife-skills classes. Open enrollment via public agenda; group bookings from friends or colleagues accepted. Pricing starts at €115 per person (single workshop) and €375 per person (4-session course), including coffee, tea, and water. Minimum 6 participants per class.
• Private Dining with Chef Chef-prepared multi-course lunch or dinner served at the studio's long communal table for up to 20-22 guests, with fully customizable menus accommodating dietary restrictions. Pricing from €100 per person for 3-course menus, with a €800 minimum spend. Wine at €22/bottle; beer and soft drinks at €3/glass; drink package at €25/person (5 alcoholic drinks plus coffee/tea). All prices exclude VAT (BTW).
• Catering on Location Full-service off-site catering delivered to external venues for receptions, weddings, walking dinners, buffets, seminars, corporate meetings, and backstage festival catering. Over 25 years of continuous catering experience. Menus customizable including allergen-free options.
• Cooking Studio Rental Rental of the studio space (professional kitchen, bar, long table for up to 20 people) for private groups, corporate team-building, brainstorms, trainings, film locations, product photography, and meetings. Available with or without a chef. Morning block €350; evening block €650; both excluding VAT. Weekend surcharge applies. Direct booking available with a €35 deposit.
• Ruimte 59-61 Pop-up Gallery Multifunctional art exhibition and event space adjacent to the cooking studio in Amsterdam's gallery district, available for rent by artists, photographers, fashion creators, ceramicists, goldsmiths, and interior designers. Co-created with Atelier HH, responsible for artistic curation. Pricing: €485 for an expo weekend (Thursday-Sunday), €800 for an expo week (5 consecutive days), €90/day for peepshow (minimum 2 days), €150/expo for setup.
• REVVUP Sustainable Packaging E-commerce webshop selling disposable catering packaging products from sustainable materials — sugarcane plates and bowls, paper cups, wooden cutlery, snack boxes, and food service items from brands including Folia, Notpla, and Silly Times. B2B-oriented catalog with prices ranging from approximately €11.50 (small items like skewers) to €200+ (bulk items like coffee cups). Free shipping on qualifying orders; otherwise €10 flat rate. iDEAL, credit card, and Apple Pay checkout. Nationwide Netherlands delivery.
• Vrij Voedsel Allergen-Free Concept Proprietary gluten-free and lactose-free food concept launched in 2012, deployed at Dutch festivals including Lowlands. Delivers healthy, biological, original, and tasty meals for attendees with food intolerances. Includes festival backstage and artist-catering applications supported by the Kookbus mobile kitchen.
• Kookbus Mobile Kitchen A fully mobile food truck kitchen that meets all HACCP requirements, enabling catering services at any location — including festival backstage, film sets, or private driveways — without requiring on-site kitchen facilities.
• Amusecentrale (Artisanal Amuse-Bouche Delivery) Artisanal amuse-bouche delivery service featuring small, refined bite-sized appetizers described as 'the gems of 30 years of cooking.' Available in fish, meat, cheese, vegetarian, and allergen-free options, sourced fresh and traditionally prepared.
• Delicious @ Home Take-out and delivery service featuring pre-prepared gourmet meals, including holiday dinners and family celebration menus.
• Cadeaubon Workshop Gift Voucher Gift voucher for a cooking workshop at the studio, available for purchase on the dedicated product page and delivered via email within two business days. Functions both as a marketing/acquisition channel and a standalone gift product.

Quantifiable outcome

• Over 25 years of continuous operation since 1990 with a growing portfolio of 13+ resident guest chefs
• +2 more outcomes

Named customers5 records

Segments6 records

Ideal customer profiles5 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Six partnerships are on record, tiered minor.

• FrietboutiqueminorStrategic or Co-development PartnerFrietboutique is a partner for supplying fries and bitterballen (traditional Dutch snacks) alongside De Laurier's catering and amuse-bouche offerings. The partnership allows De Laurier to offer a complete snack and drink package in combination with its own amuse-bouche and dinner services for events.
• Stichting KroketminorStrategic or Co-development PartnerStichting Kroket collaborated with Kookstudio de laurier and Bureau Zorgeloos to deliver a gluten-free week of croquette workshops, patisserie workshops, and cooking with children sessions, expanding De Laurier's reach into specialized dietary communities.
• Bureau ZorgeloosminorStrategic or Co-development PartnerBureau Zorgeloos partnered with Stichting Kroket and Kookstudio de laurier to support the gluten-free week programming, reinforcing De Laurier's positioning as an allergen-free cooking specialist.
• Atelier HHminorStrategic or Co-development PartnerAtelier HH co-created the Ruimte 59-61 pop-up gallery space with Kookstudio de laurier and Zoë Verloop. Atelier HH is responsible for the artistic curation and management of the gallery, which operates as a joint project alongside the cooking studio.
• Hans Homan (artist/designer)minorStrategic or Co-development PartnerArtist and designer Hans Homan collaborated with De Laurier on the visual design, decor, and artistic direction of the backstage artist restaurant at Lowlands Festival (sprookjesachtig bos / fairy tale forest concept), as well as the look and feel of the De Laurier food truck (kookbus).
• Q-Park EuroparkingminorOthersQ-Park Europarking at Marnixstraat 250 is recommended for parking near the studio. Additionally, parking on Keizersgracht is available at a special rate for De Laurier customers via Parkeergarage Keizersgracht.

Scale indicators2 records

Recent moves8 records

Expansion highlights6 records

Direct peers

• EatWith: EatWith is a marketplace for host-led dining experiences and pop-up dinners in travelers' cities of choice. It directly competes for tourist culinary-experience demand in Amsterdam and operates on a similar chef-curated, private-dining-style model as De Laurier's Private Dining offering.
• Cookly: Cookly is a global marketplace aggregating cooking classes and culinary experiences across major cities. It serves the same tourist and corporate experiential segment as De Laurier and competes for Amsterdam bookings via partner studios listed on the platform.
• Cozymeal: Cozymeal is a marketplace for in-person cooking classes, private chef experiences, and culinary team-building events, with similar target customers (consumers, tourists, corporate groups). It competes with De Laurier for Amsterdam corporate off-site and experiential bookings via its standardized platform.
• Airbnb Online Experiences: Airbnb's Online Experiences marketplace hosts cooking workshops and chef-led dining experiences globally, competing directly for tourists and corporate groups seeking curated culinary activities. Like De Laurier, listings depend on a physical kitchen and a credentialed chef, and the platform increasingly captures Amsterdam cooking class demand.

Broad incumbents

• Sur La Table: Sur La Table is an established US cooking school and kitchenware retailer offering in-person cooking classes across multiple cities. While it does not operate in Amsterdam, it represents the broader cooking-school category and validates the multi-format (retail + classes) model De Laurier is building with REVVUP.
• Le Cordon Bleu: Le Cordon Bleu is a global culinary education institution offering professional and recreational cooking courses across dozens of countries. It is comparable as a high-end cooking-class brand competing for culinary-tourism and serious amateur cooks in major European cities including Amsterdam.

Emerging players

• MasterClass: MasterClass streams celebrity-chef video cooking classes to a global subscriber base. While virtual and at-scale, it competes for the aspirational learner audience and could divert demand from premium in-person workshops like De Laurier's, particularly from tourist and remote-corporate segments.
• The Chef & The Dish: The Chef & The Dish offers virtual cooking classes hosted by professional chefs via live video. It overlaps with De Laurier's premium private-chef and workshop positioning but delivers remotely, and could siphon corporate team-building bookings if remote work patterns persist.

Others

• HelloFresh: HelloFresh is a meal-kit delivery company operating across Europe including the Netherlands. It does not directly compete with in-person cooking workshops but addresses the same home cooking consumer segment and competes for share-of-stomach and share-of-cooking-enthusiast-mind across the Dutch market.

Regional players

• La Cuisine Paris: La Cuisine Paris is a French cooking school offering market-to-table classes, private dining, and team-building events in central Paris. It is highly comparable in format and pricing to De Laurier and serves as a useful Western European regional comparable for the boutique cooking studio model.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/delaurieramsterdam
• LinkedInlinkedin.com/company/kookstudio-de-laurier-bv
• Instagraminstagram.com/delaurieramsterdam

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Kookstudio De Laurier