Meet the chefs

The soul of our kitchen is determined by the team of our talented chefs, led by patron-cuisinier Edwin Kats.


Edwin Kats

At the helm of Restaurant Noble and Noble Kitchen is Chef Patron Edwin Kats. At 25, he was the youngest chef ever to be awarded the title SHV Meesterkok (‘Master Chef’) – the highest level attainable for a chef in the Netherlands. In 1995, he received a Michelin star at De Swaen and in 2002, another two stars at La Rive.

In 2008, he decided to spread his wings and ventured overseas with the InterContinental Hotels Group. As IHG’s Executive Chef, he was responsible for every aspect of the hotel chain’s culinary operations in both Lebanon and China. Five years later, he returned to the Netherlands brimming with a renewed passion and inspiration for his profession, which he’d acquired while abroad, and plans for his own culinary adventures.
In 2013, he opened Restaurant Noble in the former Chalet Royal in ‘s Hertogenbosch, which was also awarded a Michelin star in 2016. However, the time was ripe by 2018 for the next step – Noble Kitchen in Cromvoirt.


Bobby Rust

Bobby Rust runs Noble Kitchen with flair and enthusiasm. He’s got a particularly impressive track record, having initially earned his spurs at top restaurants De Librije and Oud Sluis. In 2012, he moved on to work for Ron Blaauw as head chef at Amsterdam based, Michelin star restaurant Ron Gastrobar and then the Sofitel Legend The Grand Amsterdam’s Michelin star restaurant, Bridges.


Tom Schoonus

Tom Schoonus used to work as an apprentice under Edwin at the Amstel Hotel and now he works with him at Noble preparing the most exquisite dishes imaginable. His next culinary adventure will be in Cromvoirt where he’ll be sharing his extraordinary talent with all Noble Kitchen’s guests.

His speciality reduction sauces are a veritable taste sensation not to be missed! But can you guess his favourite kitchen utensil? We don’t think so! It’s the ruler. An indispensable utensil, according to Tom, for perfect presentation ¬– not forgetting great flavour, of course!

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