Meet Nicolas
A lighthearted interview series by Le Nouveau Chef with dedicated individuals who inspire us. Our guests answer unprepared and spontaneous questions about food culture, childhood dreams, breakfast habits, and everything in between.
Chef Nicolas Aquaa from Jollof Club takes us on a journey from his roots in Friesland to his heritage in Ghana and Nigeria. Known for his innovative use of Dutch ingredients, Nicolas brings together cultures, flavors, and techniques to create something truly unique.
New or vintage?
That’s a tough one! I’d say a combination of both. I love wearing vintage clothing for its uniqueness, but sometimes you need something new and fresh in your wardrobe as well.
Where did you grow up?
I grew up in Friesland, a small province in the north of the Netherlands. It has its own distinct language and culture, which makes it a special place to call home.
Who is the most interesting person you’ve ever met?
That’s a tricky question! I’d love to say my mother because she’s always been a source of wisdom, but if I had to choose someone outside my family, I’d say Jamie van Heyen. He’s incredibly creative and thinks outside the box, which I find inspiring. Another person who stands out is Kees van Oenen, a writer for the Dutch newspaper Parool. Both of them have had a significant influence on my way of thinking.
What’s the best exhibition you’ve ever visited?
That would be Motherhood by Derek, a Ghanaian artist. The exhibition took place at the OSCAM Museum in Southeast Amsterdam. It was a stunning showcase of vibrant colors, black art, and the beauty of West African life. It left a lasting impression on me.
What’s the most surprising dish you’ve worked with?
That would be field testicles! We cooked and fried them, then served them at a street food festival. It was quite unusual but surprisingly similar in flavor to sweetbreads, which made it more approachable for people.
What’s one item you can’t live without?
My Apple Watch. Once you get used to having it, it’s hard to live without. I recently forgot to wear it for a day and kept glancing at my wrist out of habit.
Have you witnessed any historical events?
Yes! I consider creating a West African food movement in the Netherlands a personal historical milestone. Introducing dishes like Jollof rice at a high culinary level and incorporating West African influences into fine dining has been groundbreaking.
What are you currently watching?
I’ve been watching Tropenjaren, a lighthearted show on NPO. It’s not something people would typically associate with me, but I enjoy its easygoing, humorous vibe.
What’s the funniest thing that’s happened to you recently?
Just last Friday, I was hosting a big event about 200 kilometers from home. While enjoying my morning coffee in Amsterdam, I noticed a truck from the rental company delivering tables and chairs to my house instead of the event location. I had accidentally given my invoice address instead of the delivery address! It was a mix of comedy and panic.
What’s your dream vacation destination?
Nigeria, without a doubt. I hadn’t been there for 17 years, but I visited last year and fell in love with the country all over again. I can’t wait to return.
What motivates you daily?
Building something unique with my culinary work, especially through the Jollof Club, motivates me. My best friend Moritz and I share a vision of opening a restaurant and leading a new food movement in Amsterdam. That mutual drive keeps us both inspired.
What’s the best advice you’ve ever received?
The best advice I’ve received is to do what you truly love. For me, that means cooking dishes like Jollof rice from scratch, even if it’s labor-intensive. If you pursue your passion wholeheartedly, success will follow naturally.
Do you have any habits you’d like to break?
Definitely, eating too many sweets! I have a weakness for pastries, and while they’re delicious, I know I need to cut back.
What’s the biggest risk you’ve ever taken?
Getting my motorcycle license felt like a big risk. It’s something I wanted for a long time, and though it was daunting, I’m glad I went through with it.
Do you have any big projects coming up?
Yes, a few exciting ones! This December, I’ll be cooking in Ghana for the first time, participating in the launch of a culinary school in Accra. I’m also planning to start writing a book in 2025, called Jollof Journeys, which will share my culinary experiences and stories.
Who or what inspires you?
My mother has always been a significant source of inspiration. Beyond that, I find inspiration in creatives from other fields, like fashion and photography. For example, a photographer named Coco has taught me to view the world differently, and I see many parallels between food trends and fashion trends.
