About Us

The Journey to Bonsai Matcha: A Pursuit of True Quality

Bonsai Matcha wasn’t created from a passing trend or a quick business idea,it’s the result of a lifelong commitment to quality.

My journey with exceptional ingredients began long before matcha, inside some of the most prestigious Michelin-starred kitchens in the Netherlands.

The Foundations of Excellence

For over 15 years, I worked in Michelin-starred restaurants, including Ron Blaauw Restaurant, De Kromme Dissel, and Chattillon, where I had the privilege of learning under 2 Michelin-star chefs. At De Kromme Dissel, a restaurant that holds the record for the longest continuously held 1 Michelin star, I saw firsthand what true dedication to craftsmanship and customer experience looks like.

In those kitchens, nothing was left to chance. Every dish, every ingredient, and every detail had to be perfect, not just good. Quality wasn’t about luxury, it was about respect. Respect for the product, for tradition, for the customer, and for the story behind each ingredient. That philosophy became a part of me.

Discovering Matcha

When I later opened my own specialty coffee café in Spain, I carried this same dedication to quality with me. But as matcha became a popular request, I quickly realized that most of what was available was nowhere near the level of quality I was used to.

The matcha I first tried was dull, bitter, or overly processed far from the delicate, vibrant flavors I had imagined. So, just as I had done in the Michelin kitchens, I went deeper. I researched Japanese tea culture, traditional farming techniques, and the meticulous process behind true ceremonial matcha. I tasted matcha from different regions Uji, Nishio, Kagoshima and learned how shading, hand-picking, and stone grinding made all the difference.

Why Only the Best?

Japan has always fascinated me for its unwavering commitment to excellence. Whether in food, craftsmanship, or hospitality, there is a deep-rooted philosophy of continuous refinement and respect for tradition. It reminded me of everything I had learned in the Michelin world the idea that quality is never compromised, and the customer’s experience always comes first.

That’s why I decided that if I was going to introduce matcha, it had to be the best I could find. No shortcuts, no unnecessary fillers—just authentic, premium ceremonial matcha that respects the centuries-old tradition behind it.

Bonsai Matcha is the result of this journey. It’s not just a product—it’s a reflection of everything I’ve learned about quality, precision, and care over the years. From Michelin kitchens to Japanese tea fields, this is my way of sharing something truly exceptional with the world.