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mark_vaessen

@mark_vaessen

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Executive chef @okuhotels

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𝗘𝗶𝗻 𝘄𝗲𝗲𝗸𝗲𝗻𝗱 𝗰𝘂𝗹𝗶𝗻𝗮𝗶𝗿 𝗴𝗲𝗻𝗲𝗲𝘁𝗲, 𝘁ö𝘀𝗷𝗲 𝗱𝗲 𝗱𝗲𝗻𝗻𝗲 𝗶𝗻 𝗔𝗲𝗹𝘀𝗲. 🎄

Op 18, 19 en 20 december nodigen wij je samen met chef-kok @mark_vaessen uit voor het Ambiance Winter Weekend.

Midden tussen de dennen geniet je in een sfeervol verlichte en verwarmde tent van een 6-gangen walking winter diner met amuse. Knisperend houtvuur, live muziek en een avond vol Ambiance maken het compleet.

Vrijdag 18 en zaterdag 19 december
17:00 tot 23:00 uur

Zondag 20 december
13:00 tot 19:00 uur

€140 per persoon, inclusief ontvangst met aperitief, dranken en tafelwater. Kinderen tot 10 jaar genieten gratis mee.

Het aantal plekken is beperkt. Vol is vol!

Reserveer jouw moment via tosjededenne.nl. De link vind je in onze bio.

#tösjededenne #ambiancewinterweekend #walkingdinner #aelse #elsloo

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@oku.kos @okuhotels party with the chefs 2026 🇬🇷

Dish - x300 portions of octopus with fava & ouzo hot sauce.

Thank you @mark_vaessen @michalis_cho & the whole team. 🙏

@wallsheyy for flying out to cook with me 🙏

If you’ve never been to one of these hotels, you really should. And if you ever see a chance to grab tickets to party with the chefs event then be sure not to miss them, they are an experience.

Big love to the Content queens @mrs_nv_ & @francescalois1609 🎥 🫶🏻

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Χθες το βράδυ στο @oku.kos πήγαμε για φαγητό και καταλήξαμε σε ένα πάρτι στη μέση μιας τροπικής ζούγκλας. Το «Party with the Chefs», μετά την Ίμπιζα, την Ανδαλουσία και την Αλικαρνασσό, έκανε την τελευταία του στάση στην Κω, με περισσότερους από 15 σεφ, πιάτα που δοκιμάζαμε πηγαίνοντας από πάγκο σε πάγκο, ωραία κοκτέιλ και μουσική που όσο περνούσε η ώρα ανέβαζε τα ντεσιμπέλ. Κάπου ανάμεσα σε μαγειρικές, χορευτές, σαξόφωνα και DJ, το βράδυ ξέφυγε ευχάριστα από το αρχικό πρόγραμμα. Και επειδή με ρωτάνε συχνά τι κάνουμε στα ταξίδια για δουλειά, ε, μερικές φορές κάνουμε και τέτοια, ειδικά όταν είσαι μαζί με τον @thanosfeskos

@perowneinternational 🍸
@mark_vaessen 🥟
@achatzis94 👑

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Iranian Caviar toppers on Truffle Toast and Local Prawns.

@okuandalusia @alma_beachclub

#PranaisMunch
#PranaisMunch_Marbella

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❤️🫶

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‘Chefs party’, chapter Bodrum 🙌

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Delighted to be invited once again to party with the chefs, this time held at the stunning @oku.kos @okuhotels
Having Greece as my second home and being in love with the cuisine I couldn’t think of anything better!
Really looking forward to this one,
Roll on October 13th 🇬🇷 ☀️
#okukos #partywiththechefs #undergroundjungle #greece

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A night to remember at OKU Bodrum.

Last Friday, Party with the Chefs brought together a line-up of renowned global and local chefs for an evening of exceptional dining, live cooking stations and an afterparty beneath the stars.

From international talent to chefs from across OKU Hotels and Teyo, the evening was a celebration of great food, good company and the people behind the plates.

Thank you to everyone who joined us in Bodrum. We’ll see you in Kos on 13th October for the finale of this year's event series!

#OKUHotels #OKUBodrum #PartyWithTheChefs

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TOKYO AFTER DARK EN TEYO IBIZA

Una sola noche para vivir Tokio cuando cae el sol, sin salir de Ibiza. El 27 de septiembre, @teyorestaurants at OKU Ibiza junta tres cocinas en una misma mesa: Walter Sidoravicius, el maestro del sushi de Omakase by Walt; el chef Yoshi, de Sākas en Gante; y Alex Todorov y Mark Vaessen, al frente de Teyo y OKU. Menú degustación a varias manos, algunos pases maridados con champagnes Moët & Chandon (con añadas poco habituales incluidas) y, para rematar, afterparty en la suite de OKU. No lo dejes para el último momento y reserva desde el enlace.

📅 27 de septiembre · 20:00 h
📍 Teyo at OKU Ibiza · Camí del Portixol, 2, Sant Antoni de Portmany
💶 225 € por persona (menú degustación + maridaje con champagne)
👤 Evento a partir de 16 años
✉️ hostess.ibiza@okuhotels.com
🔗 Reservas: https://sevn.ly/xmEFCKIl

TOKYO AFTER DARK AT TEYO IBIZA

🇬🇧 One night only to experience Tokyo after sunset, right here in Ibiza. On 27 September, Teyo at OKU Ibiza brings three kitchens to one table: sushi master Walter Sidoravicius of Omakase by Walt, Chef Yoshi of Sākas in Ghent, and Alex Todorov and Mark Vaessen, the chefs behind Teyo and OKU. Expect a collaborative tasting menu, selected courses paired with Moët & Chandon Champagnes (rare vintages included) and an afterparty in OKU's signature suite to round off the night. Don't leave it too late, book through the link.

📅 27 September · 8pm
📍 Teyo at OKU Ibiza · Camí del Portixol, 2, Sant Antoni de Portmany
💶 €225 per person (tasting menu + Champagne pairing)
👤 Ages 16+
✉️ hostess.ibiza@okuhotels.com
🔗 Book: https://sevn.ly/xmEFCKIl

#FaceFoodMag #IbizaGastro #TeyoIbiza #OKUIbiza #TokyoAfterDark

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📍 TEYO RESTAURANT 🍽️✨

Hi Foodies! Sommige restaurants bezoek je één keer, andere blijven je terugroepen. 🤍 En @teyorestaurants is voor ons ondertussen zo’n vaste waarde op Ibiza.

Chef @mark_vaessen en zijn team blijven ons verrassen met hun creatieve fusionkeuken. Deze keer kozen we opnieuw voor het Omakase menu met wine pairing voor ons dé manier om TEYO helemaal te beleven. 🍷✨

Wat ons telkens opnieuw doet terugkomen? De warme gastvrijheid, die prachtige luxueuze setting én natuurlijk gerechten die nét dat tikkeltje anders zijn. Van verfijnde smaken tot verrassende combinaties: hier klopt het plaatje gewoon.

Want zoals ze zeggen: “The difference between a good restaurant and a great one isn’t the sauce. It’s the soul.” En laat dat nu exact zijn wat we hier telkens opnieuw voelen. 🤍

Sla dit adresje op voor nu of later. 📌

#okuibiza #ibiza #ibizafood #finedining #ibizarestaurants

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When kitchens from around the world came together on the Aegean @okubodrum @okuhotels

For the first time in Türkiye, OKU brought its travelling Party with the Chefs series to Bodrum, gathering an international line up of chefs for a night of food, live cooking and music.

I spent the evening following the chefs behind the scenes, from preparation in the kitchen and final details at the pass to their individual stations around the property, watching the dishes take shape before reaching the guests.

Under the theme Underground Jungle, the evening unfolded as a culinary journey, with guests moving between chef stations and experiencing different techniques, flavours and perspectives along the way.

The line up brought together Dennis Huwaë, Sidney Schutte, Bas Brouns, Atilla Heilbronn, Ali Ronay, Julien El Khal, Mark Vaessen, Muhammet Karaaslan and Michalis Chondrompolis, each bringing their own culinary perspective to the evening.

The line up also brought together talent from four Michelin starred kitchens, including Dennis Huwaë, Sidney Schutte, Bas Brouns and Atilla Heilbronn.

Across the stations came beetroot ravioli with ricotta and spinach, Japanese glazed sweetbread with shiso and radish, iç pilav wrapped in fig leaf, and tuna tiradito with tangerine and fennel.

Different chefs, cultures and ideas, brought together around food for one night on Türkiye’s Aegean coast.

Party with the Chefs, OKU Bodrum.

#Bodrum #PartyWithTheChefs #CulinaryTravel #michelinguide @perowneinternational

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As night falls, @teyorestaurants / @okuandalusia becomes a study in light, shadow and quiet geometry.
The architecture settles into the darkness, illuminated with restraint. Within this intimate setting, Executive Chef @mark_vaessen / chef @tasoskok21 and chef @apostoloskokkinidis brings there own expression to the table — considered, precise and deeply connected to place.
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Executive Producer: Pierce Bradley
Production: @claire.e.morrissey

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