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Tobias Overgoor – Cuisine Diploma 2007

Graduated from Le Cordon Bleu Paris institute, Tobias Overgoor founded Famous Flavours in 2008 in the Netherlands. The company organizes catering concepts at home and abroad for the business market. With more than 500 events per year, Famous Flavours become in 2016 the No.1 caterer in the Netherlands.
Meeting with a passionate and hardworking businessman.

Can you please tell us a little bit about yourself?
Ever since I can remember, I have been fascinated by food. When I was in junior high school, I spent my spare time in the local Italian restaurant as a dishwasher and as a kitchen assistant. During my studies in Economics in Amsterdam, I set up a cooking school. After being graduated, I realized that I still lacked a professional cooking background. That is why my culinary heart brought me to Le Cordon Bleu Paris institute.

What have you accomplished since graduating from Le Cordon Bleu Paris?
After my return from Paris I started Famous Flavours. My goal was to build a catering company with a strong quality and sustainability vision. Famous Flavours organized more than 500 high-end events per year. In 2016 Famous Flavours became the No. 1 caterer in the Netherlands. I have since sold Famous Flavours to Compass Group, one of the biggest and stock listed catering company in the world.
I have been engaged in various and international collaborations with top chefs: Alain Ducasse ***/Sergio Herman ***/ Soenil Bahadoer ** / . Besides Famous Flavours I have done a number of consultancy activities: product & concept development -– started a dark kitchen pilot during Covid 19. I am currently setting up an investment fund for scalable & innovative food companies.

What do you like the most in your job?
Working as an entrepreneur at a high-end culinary level and building a scalable company & brand. I love to work with top quality products, winning teams, and organizations with a sustainable vision.

How would you describe your experience at Le Cordon Bleu Paris?
Going to Le Cordon Bleu Paris institute, followed by an internship at Ledoyen, was the best decision I have ever made. The knowledge and contacts I have gained have proven to be unique and irreplaceable. They are the “unique ingredients” for my work in gastronomy and entrepreneurship.

What was one of the most important things you learned while studying?
The essence of an authentic flavour and not to compromise on quality. This is real basis you need for every dish you will create in the future.

Any highlights that you would like to share or a piece of advice that you would give to any student considering to enroll?
My internship at Ledoyen. I highly recommend every student to do an internship at a haute cuisine restaurant. Never give up in the beginning: this experience forms the basis for the rest of your life.