Hospitality Entrepreneur
As Founder & CEO at Dapp, I built an award-winning, organic, plant-based brand from the ground up. Today, I build our franchise and help large food and hospitality enterprises optimize operational flows, streamline functional layouts, and scale sustainably.
Founder & CEO at Dapp. The guilt free guilty pleasure.
On a mission to make plant based food delicious, easy, affordable and amazing!
— Skills
- Leadership
- Communication
- Operational flow
- Critical Thinking
- Risk Management
- Cost Management
The beauty of building a business around fries lies in the atmosphere and simplicity. Still, operating 365 days a year to serve top-tier fries and an exceptional guest experience is a true craft and a yearly challenge.
My Companies
Dapp Frietwinkel
At Dapp Frietwinkel, you experience fresh-cut fries exactly as they are meant to be. Made from certified organic potatoes, cut fresh daily in-house, and fried to golden perfection. Crispy on the outside, soft and fluffy on the inside—fries you can enjoy completely guilt-free. Stop by and discover your new favorite fries.
Dapp Frietfiets
With the Dapp Frietfiets, the party comes to you. Our mobile cargo bike turns any corporate gathering, wedding, or festival into an artisanal culinary experience. Serving freshly cut, crispy organic fries directly on-site with warm hospitality and an eye for detail, the Frietfiets brings authentic atmosphere and great taste to every event.
Dapp Groothandel
Through Dapp Groothandel, we supply organic retail formulas across the Netherlands with our proprietary range of organic sauces and condiments. In addition to our own label, we act as a distribution and commercialization partner, guiding innovative organic producers onto major retail shelves—from bringing Royal Spelt organic croquettes to market to launching certified organic seltzers. Our wholesale division services high-profile national accounts and leading sustainable retailers, including EkoPlaza and Odin.
Dapp Academie
Dapp Academie is our dedicated training institute and operational knowledge platform. Our programs cover the entire spectrum of successful foodservice operations: from the craft of potato selection, starch control, and precision frying techniques, to commercial kitchen workflow optimization, food hygiene and team leadership. We guide operators from floor execution to strategic business management, ensuring consistent product quality, high operational efficiency, and sustainable profitability across every location.
Short Film
Special thanks to Will Judge of Will Judge Editing for creating this video.
World Champion Authentic fries
Securing the gold medal at the World French Fry Championship in Arras was the ultimate validation of our commitment to quality. At Dapp Frietwinkel, it proved that the artisanal standards we uphold daily at our locations in Utrecht and Leiden set the international benchmark. True quality goes beyond the fryer: it begins with living soil and carefully selected organic potatoes, brought together by genuine hospitality and the technical precision of our signature triple-fry, herb-infused method.
This championship title accelerates our mission to scale craftsmanship through Dapp Academie. Rather than standard kitchen training, we certify modern foodservice professionals in the science and craft of frying. Whether visiting our shops, tasting our organic sauce range, or encountering the mobile Dapp Frietfiets, guests experience an uncompromising standard of sustainable gastronomy.
Get in Touch
Looking to bring a sustainable organic product to retail shelves, book our mobile setup for an event, launch a franchise location, or train your team in professional frying techniques? We would love to connect. Reach out directly with your project details or questions at info@frietfiets.nl, and let us explore how we can work together.
