Building the kitchen of the future with Pieter-Jan Lint

Meet Pieter-Jan Lint, a culinary visionary and advocate for plant-based cuisine. More than just a table reservation, the work of Pieter-Jan represents the kitchen of the future – a conscious decision for a sustainable world that encompasses not only personal well-being but also the welfare of the environment, animals, farmers, and society at large.

Although completely local sourcing is not always feasible, I continue to look for ways to reduce my impact
Pieter-Jan Lint

From an early age, Pieter-Jan Lint embarked on his culinary journey with a deep passion for nature and good food. As a student, he began his career washing dishes at a banquet hall, where the variety of tastes and aromas awoke his senses, opening the door to the world of gourmet cuisine. His love for cooking soon blossomed into a hobby, but around the age of 20, he made the decision to pursue a career as a chef. Fuelled by his fascination with flavours and dishes, this moment marked the beginning of his exploration into the world of plant-based cuisine and put him on the journey of becoming the pioneering chef he is today.

Shared values brought Polestar and Pieter-Jan Lint together last year for a unique premium vegan dinner at the Brussels Motor Show. While Polestar takes innovative steps in the automotive industry, Pieter-Jan Lint explores new paths in the gastronomic sector by critically examining the origin and impact of his ingredients. "My transformation from a traditionally trained chef to the chef I am today began with awareness of the origin of my ingredients and their impact,” says Pieter-Jan. At his restaurant, the origins of their products are at the forefront, “We start by carefully selecting natural products, often sourced from local farmers. For example, 80% of our vegetables and herbs are from local sources. Although completely local sourcing is not always feasible, I continue to look for ways to reduce my impact".

Just like electric driving, vegan gastronomy is a scalable and transparent approach to slow down climate change
Lies Eeckman, Managing Director for Polestar Belgium & Luxembourg

In his restaurant, Amaranth, Pieter-Jan transforms pure, organic raw materials into unique dishes that honour their natural origins. At the heart of his culinary approach are the pillars of craft, passion, and creativity, seamlessly combined with top-quality organic and plant-based ingredients. His mission is clear: to guide guests through the creative and versatile realm of vegan cuisine, offering an experience that contributes to a more conscious and sustainable society.

From a shared mindset and dedication to sustainability, transparency, and innovation, Polestar and Pieter-Jan have a natural connection, showing that sustainability and high-end luxury go hand in hand. “Just like electric driving, vegan gastronomy is a scalable and transparent approach to slow down climate change, aligning with Polestar's philosophy,” notes Lies Eeckman, Managing Director for Polestar Belgium & Luxembourg.

Polestar will continue collaborating with partners outside the automotive industry who share the same vision to create a platform for innovative ideas contributing to a sustainable future. Only through collaboration and mutual inspiration can we succeed in creating a more sustainable future.

Related

Beyond the Road: Emma Olbers

We are back with yet another episode of Beyond the Road, a content series where we highlight Polestar owners’ stories from all over the world. This time, we had the privilege of stepping into award-winning designer Emma Olbers’ studio to talk about creativity, sustainability, and the future of design.