Niels van Uffelen - Head Chef St Crispins Cafe

Let’s be honest, being a head chef isn’t always glamorous, but Niels van Uffelen has found a pretty sweet spot at St. Crispins Cafe in Port Douglas.

Tucked beside an idyllic lake and surrounded by lush golf course gardens, the cafe boasts sweeping views of the Daintree Ranges and one of the most picturesque settings in town. With its open-air deck, gentle breeze, and laid-back vibe, it’s the kind of place that keeps people coming back.

“If you don’t enjoy it, don’t do it, that’s always been my philosophy.”

The kitchen is part of that charm. Niels calls it his “office with a view” - a wide service window opens directly onto the cafe, giving diners a clear look at the care and rhythm behind each dish.

His cooking style matches the setting: relaxed, thoughtful, and built on consistency, creativity, and a genuine love for good food that makes people happy.

Many chefs enter the kitchen with a rich backstory - life experiences, personal challenges, and creative journeys that shape their approach to food. Niels is no exception. His path to the kitchen started a long way from the tropics.

Originally from the Netherlands, he moved with his family to Palmerston North, New Zealand, at the age of 14.

While his parents ran the family’s picture-framing business, Niels, though the youngest, naturally took charge of cooking at home. He never felt connected to the family trade and often saw himself as the black sheep. “I wanted something different, and cooking gave me that.”

After training in Hamilton, south of Auckland, he began working his way up through cafes and restaurants, eventually landing his first head chef role in his twenties.

Around that time, he met his wife at The Village Inn, where he hired her as his sous chef, marking the beginning of a long partnership in both life and work.

Together, they continued to grow professionally, and it wasn’t long before Niels’ career took him to Wellington, where he joined the team at the fine-dining restaurant Shed 5. It was there that his passion truly deepened, working under a visionary chef who encouraged him to think differently about food.

From there, Niels and his wife moved to London, landing full-time roles at Fortnum & Mason, a prestigious food department store in Piccadilly. Eventually, a life-changing opportunity brought them back to New Zealand, where Niels became the live-in sous chef at the Governor-General’s residence, catering high-profile events including Sir Edmund Hillary’s 75th Everest anniversary.

“That experience taught me a lot,” Niels reflects. “Everything had to be perfect, every canapé, every plate, and yet you were always reminded that even high-profile guests are just people.”

That mix of high standards and grounded approach continues to shape his cooking today.
He’s not one for trends or unnecessary flourishes; for Niels, it’s about taking familiar food and doing it exceptionally well.

At St. Crispins, that philosophy is clear. The cafe strikes the perfect balance between casual and refined dining, and Niels brings an elevated touch to match. He has a knack for reimagining classics, with thoughtful, creative twists like pesto-infused hollandaise on eggs benedict or their signature pancakes topped with tropical fruit, passionfruit curd, and house-made honeycomb.

What truly sets him apart is his unwavering commitment to consistency, something he sees as both his greatest strength and the foundation of everything he does. For Niels, success is simple: if someone walks away smiling because of something he made, the job is done.

In the kitchen, Niels works side-by-side with his wife, a partnership that’s shaped much of their career.

“If you don’t enjoy it, don’t do it, that’s always been my philosophy.”

From 2000 to 2015, the couple ran The Gallery, their own restaurant in Palmerston, New Zealand. Renowned for its wine-paired degustation dinners, the restaurant earned almost 10 consecutive national awards from New Zealand’s beef and lamb program, a reflection of their shared dedication to quality and craft.

But balancing a busy restaurant with raising two young children eventually took its toll, and Niels knew something had to give. So, with two kids and just four suitcases, he and his wife made the move to Port Douglas. He found work quickly and soon settled into St. Crispins, where he rediscovered his passion, and, perhaps more importantly, found a healthier way to live.

These days, he’s found something many chefs spend their whole careers chasing: balance. By starting early each morning, he finishes by the afternoon, giving him time to enjoy the natural beauty around him and be present with his family.

That love for cooking hasn’t faded. “If you don’t enjoy it, don’t do it, that’s always been my philosophy,” he says. The setting certainly helps. “I get here early, put on music, and watch the sun rise over the golf course. That’s my time.”

And what is he most proud of? The consistency in his cooking, and the familiar faces who return year after year, stopping by the kitchen window just to say hello and let him know they’re glad he’s still there. For Niels, that’s what makes it all worthwhile.

To learn more or to book a table, click here.