Executive Chef of Restaurant Vermeer (1* Michelin), NH Collection Barbizon Palace
Chris Naylor (1970, Bedford England) learned the classical skills of cooking at Albert Roux in London. In the Netherlands, Naylor got in contact with Chef Robert Kranenborg through The Grand. As a result, he headed the kitchen brigades of, amongst others, Le Cirque, Vossius and La Rive in the Amstel Hotel.
Kranenborg taught Naylor to work with great respect for products and ingredients. In the past ten years, Naylor has been the Executive Chef of Restaurant Vermeer. He works with fresh and local products and his style of cooking can be described as creative with great respect for the ingredients. Vegetables play a very important role in his kitchen.
In 2011, Naylor received a Michelin Star for Restaurant Vermeer, part of NH Collection Barbizon Palace.