Johannes van Dam

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Johannes van Dam (9 September 1946 – 18 September 2013) was a renowned Dutch culinary journalist and food critic. He was widely recognized for his extensive knowledge of food and his influential restaurant reviews.

Early Life and Education[edit | edit source]

Johannes van Dam was born in Amsterdam, Netherlands. He studied medicine and psychology at the University of Amsterdam, but he did not complete his studies. Instead, he pursued a career in journalism.

Career[edit | edit source]

Van Dam began his career as a journalist at the newspaper Het Parool. He later became a prominent food critic, known for his meticulous and often critical reviews of restaurants. His column, "Proefwerk," became a staple in Dutch culinary journalism.

Proefwerk[edit | edit source]

"Proefwerk" was the name of van Dam's weekly column in Het Parool. In this column, he reviewed restaurants and food establishments, providing detailed critiques and ratings. His reviews were highly regarded and could significantly influence the success or failure of a restaurant.

Contributions to Culinary Journalism[edit | edit source]

Johannes van Dam was known for his encyclopedic knowledge of food and cooking. He authored several books on culinary topics, including De Dikke Van Dam, which is considered a comprehensive guide to Dutch cuisine. His work has had a lasting impact on the Dutch culinary scene.

Personal Life[edit | edit source]

Van Dam was known for his distinctive appearance, often seen wearing a bow tie and suspenders. He was a passionate advocate for high-quality food and was not afraid to voice his opinions, even if they were controversial.

Death[edit | edit source]

Johannes van Dam passed away on 18 September 2013 in Amsterdam. His death was widely mourned in the culinary community, and he is remembered as one of the most influential food critics in the Netherlands.

Legacy[edit | edit source]

Van Dam's legacy lives on through his writings and the impact he had on the Dutch culinary world. His book, De Dikke Van Dam, remains a valuable resource for food enthusiasts and professionals alike.