Norian van Dijk

From pillar to post

Norian was born in Antwerp, spent a few years growing up in Portugal, and then returned to the Netherlands. His mother started a riding school in Roermond, with a small restaurant attached. "I was thirteen and already helping out," he says. "That was where I first really got to know flavors that were different from what I was used to. The Portuguese cuisine, the herbs... I found that immediately interesting."

When the family was forced to move, a lot changed. From a riding school to an apartment, and by the age of seventeen, he was already living on his own. His mother went back to Portugal, but Norian stayed in the Netherlands. "My opportunities were here," he says. He enrolled in a culinary course in Venlo. "My mother always said: if you don't know what you want to become, start cooking. People always need to eat."

What began as a practical choice grew into something else. "At a certain point, I realized: I really enjoy this. Combining flavors, mixing herbs, creating new dishes. You can go in all directions with food preparation. I slowly but surely realized that cooking was not just something I could do, but something I really wanted to do."

Learn, undertake, and let go

After his training in Venlo, Norian worked in various kitchens for years. Initially just to gain experience, he later discovered that he wanted more than just working for a boss. After a detour, he ended up at Burgers & Beers, where he started as a manager and eventually even got the opportunity to take over the business.

“That was, of course, a huge step,” he recalls. “It was an incredibly cool time. I learned everything about entrepreneurship: staff, administration, accounting. I also learned what my vision was and how I could really bring it to life.” Together with his partner Pim Leijssen, he further developed the restaurant. They formed a strong team, but after a few years, Norian felt it was time for something new. “Burgers & Beers is running like clockwork, and I’m still involved in the background. But I started to miss cooking itself; it had increasingly taken a back seat due to all the administrative and management tasks. I wanted to rediscover and give space to that passion again,” he says.

From customer to owner

Meanwhile, Norian had been coming to Siam House for years. Just as a customer. Until one day, half-jokingly, he said to the previous owner, "If you ever decide to move on, let me know." He didn't think much of it afterwards until he got a call a few months later. "Do you remember what you said?" asked the previous owner. "Are you still interested?"

It happened faster than he expected. Within a few months, he completed the takeover. "I thought: f*ck it, let’s go," he laughs. "It was exciting because it's a totally different cuisine from what I'm used to, but I immediately felt that this was something for me."

During the first few months, he worked alongside the Thai chef and the owner's wife. This is how he learned everything about Thai herbs, curry pastes, and new seasonings. "I initially thought she followed recipes very precisely, but that was not the case at all. Nothing was written down; she cooked everything by feel. That clicked immediately because that's how I prefer to cook myself. It's about attention, feeling, and respect for ingredients." Soon, Norian learned to master the new ingredients, flavors, and techniques. "A whole new world opened up for me." The funny thing is that the challenge lay in something seemingly very simple. "Rice," he says. "That turned out to be the hardest of all."

The dishes themselves remain true to Siam House, but Norian adds his own twist here and there. A bit spicier, a slightly different seasoning. "Not the Dutch 'spicy', but really as it's meant to be," he explains. Additionally, customers can now order a sort of tasting menu, and in the future, more authentic Thai dishes will be added to the menu. The establishment has been open for a few weeks now, and they've had a good start. "People thankfully come back, we have many regulars, and if they're satisfied, I know we're heading in the right direction. Everyone gives honest feedback, and I really try to do something with it. I hope to honor what the previous owners have built."

Building a dream

Behind the scenes, he doesn't do it alone. His partner Rianne plays a big role. She helps with the decor, social media, and administration and also takes on many caregiving tasks in their young family. "We really do this together," he says. It demands something from both of us. Time, energy, choices, sacrifice. "Luckily, we both have a passion for this business; we really want to create a place here where people feel at home, a place we can be proud of." Their shared dream? Building something for the future. Perhaps someday in Portugal.

What makes Siam House special isn't just the food. It's also the atmosphere. Small, personal, close. "People are really right in front of you here," Norian says. "That makes it intimate. They chat, share stories." That's something he has come to appreciate about Venlo. "At first, I found the Netherlands quite cold," he says. "But here, I notice that people open up. The longer I live here, the more I see and appreciate that." He sees Venlo as a city in motion. "A lot is happening. That gives energy and keeps me here as well."

The plans for the future are already in place. A bigger kitchen, more seating, maybe catering or a food truck. The fresh takeaway meals remain the foundation, however. "Whatever we do, it's always about preparing healthy and flavorful food in a small-scale, cozy setting." When people walk in, he wants to give them the feeling that they're away for a moment," Norian says. "Away from Venlo, somewhere else for a while." And anyone who steps into Siam House understands exactly what he means.