eetsmakeluc
Hi, I’m Luc. I host workshops, shared dining experiences, and catering centered around vibrant, flavorful food. At your place or a location of your choice — let’s create an unforgettable dining experience.
Services
Good food tastes better when it’s shared.
We love serving a table full of small dishes, something for everyone to dig into, pass around, and talk about, or not.
Casual, lively, and exactly how we like to cook: together, with a bit of chaos and a lot of flavour.
Shared Dining
Sweet, spicy, and made with love. Just like how my Nony used to make it.
What started as a small batch in my own kitchen turned into something people kept coming back for.
From my signature chili jam, crispy chili oil to seasonal flavours, every jar is cooked slowly, tasted to perfection, and packed by hand.
Perfect with cheese, roasted meats, or any dish that needs a kick.
Nony’s Jams
Big flavours. Generous portions. Zero stress.
We bring vibrant buffet-style catering that gets people moving, sharing, and going back for more.
Warm dishes, bold spices, relaxed atmosphere. Everything is set up so you can focus on your guests, not the logistics.
Casual when it can be, tight when it needs to be.
Always abundant. Always memorable.
Catering
Aprons on. Ego off. Let’s cook.
In my workshops we chop fast, taste constantly, and learn the kind of tricks that are learnt in the kitchen (and never make it into recipe books.)
Expect bold flavours, a bit of chaos, and that proud moment when you realise: “I actually made this.”
Fun first. Skills included.
Workshop
Shared Dining
Indonesian style
Rendang (slow-cooked beef in a rich, spiced coconut broth) (also vegetarian)
Ajam Ketjap (chicken thighs in a sweet and sticky dark soy-sauce)
Telor (boiled and fried eggs with a sweet and spicy sauce)
Cap Cay (mixed grilled vegetables)
Tahu-Tempeh Kehring (tofu and tempeh coated in a spicy, sweet glaze)
Rice/fried rice/bami
Serundeng, krupuk, pickled onions, fried onions, ketjap, sambal
Italian style
Ossobuco (veal shanks in a white wine and vegetable sauce with polenta)
Lasagne (classic bolognese or vegetarian spinach-ricotta)
Penne all’ arrabbiata (pasta in a spicy, tomato sauce)
Antipasto (cold cuts, olives and cheeses with jams and bread)
Caprese salad (basil, mozzarella, tomato, balsamic)
Cold orzo salad (sun-dried tomato, cream, seasonal vegetables)
Bruschetta (parmigiano, olive oil, balsamico)
Mexican style
Carnitas (braised pork shoulder in a rich, spicy Mexican sauce) (also vegetarian)
Pollo al pastor (marinated chicken thigh with pineapple & chili)
Frijoles refritos (creamy black beans)
Verduras mixtas (mixed grilled vegetables)
Elote salad (grilled corn, lime, chili, cotija cheese)
Rice & beans/nachos/corn tortillas
Salsa verde/pico de gallo/guacamole/crema
Balkan style
Cevapi (lamb sausages served with lebanese bread and white onion)
Ražnjići (grilled meat skewers (chicken or pork))
Musaka (layers of potato, ground beef, and egg mixture)
Sudžuk (spicy sausage slices)
Grilled vegetables (aubergine, courgette, peppers, onions with olive oil and herbs)
Feta, watermelon and cucumber salad
Rice with ras el hanout, sultanas and mint
Yoghurt, ajvar, hummus, pickles
Nony’s Jams
The Sweet Onion Chutney is the result of giving onions lots of time, a lot of heat, and plenty of affection. Mostly a lot of heat, which these days you can simply get from a gas burner. When you then add sugar, vinegar and other top-secret ingredients, you get a sweet onion chutney that reminds you of the time you had the best day of your life. With every bite, all over again. Go on. Buy it.
Crispy Chili Oil made with crushed chilies, Sichuan peppercorn, lime leaves and fresh garlic, ginger and onion.
Artisan homemade chili oil with a kick.
Nony’s Chili Jam is a perfect blend of chilies (a lot in the ‘hot’, slightly less in the ‘mild’), tomato, sugar, vinegar and other top-secret ingredients that create a sensation you’re not prepared for — and will most likely lead to a revelation that changes your life.
Background
Bachelor - Journalism
2016 - 2020
Manager - JustEat TakeAway & Flink
2020 - 2022
Chef - Jufferen Lunsingh & Rikus
2022 - 2024
Chef - Toko Semarang
2024– 2025
Co-owner - Nony’s Jams
2025 - now
Chef and owner - eetsmakeluc
2025 - now
At the end of 2022, I decided to take a leap. In the midst of COVID, working for two corporate companies, I realized one simple truth: whatever I wanted to do with my life; this wasn’t it.
I’d always had a passion for food and cooking, and one day I thought, why not turn my hobby into a profession? (footballer was never really an option unfortunately).
So I knocked on the door of a well-regarded restaurant in my area and asked for an opportunity. With no previous professional experience, I learned the craft the old-fashioned way, by simply doing (and failing). (Failing a lot.)
After years of working in different kitchens, finding inspiration, tasting endlessly (such a hard life), and developing my own style, I decided it was time to bring all of that together under my own brand: eetsmakeluc. A wordplay on my name and the Dutch phrase “eet smakelijk,” meaning enjoy your meal. I know.. I’m a genius.
For me, good food doesn’t have to be complicated or expensive — it should be vibrant, full of flavour and texture, and above all, really tasty. My motto is to make good, no-nonsense food which leaves you satisfied and inspired. Whether it’s a cosy dinner at home, an interactive workshop, or a special event.
Together, we can discuss your wishes and create something that feels personal, joyful, and truly unforgettable.
Eetsmakeluc!