Interview with founder Merel
MAKUS was founded by Merel Philippart (31 years old). Originally from Maastricht, she currently lives in Amsterdam, where the company MAKUS is also located. Full of passion and enthusiasm, she is at the helm of MAKUS, a company that has developed into a unique player in the kitchen industry. She sails on her love of nature, enthusiasm and eye for craftsmanship.
Why did you found MAKUS?
“Because I want to help the Netherlands become more sustainable, but in style. Often the emphasis in sustainability is on technique, and not on beauty. In other words: it is usually just ugly. I think that is a real shame. I think sustainability is important, but it has to remain a bit fun.
The induction hob is a prime example of this. The whole of the Netherlands will have to make the switch to induction , because in the long term, cooking on induction is better for the environment. All induction hobs now look the same: shiny and plain black. I only think that looks nice in some kitchens. But mostly I think it ruins an atmospheric kitchen.”
What does MAKUS do differently?
“ MAKUS sees the induction plate not only as a cooking tool and therefore purely functional, but also as an item to design as part of the entire kitchen. With a MAKUS you create more than just a place to cook, you create atmosphere. The induction plate as an inseparable part of the kitchen design.”
What do you want to achieve?
“ All of the Netherlands in style on induction. Or at least, the part of the Netherlands that values an atmospheric kitchen.”
What do you get fun from?
“ Shared enthusiasm. MAKUS started small and was able to grow further on the enthusiasm of others about the product to where it is now: a healthy company with two first beautiful editions on the market.”
What characterizes MAKUS?
“ MAKUS aims for sustainable relationships, on all fronts. From users to suppliers, sales partners and nature. No quick and dirty solutions. In our products, we combine the highest quality standards with well-thought-out design.”
Isn't it difficult for a new player to get a foot in the door in the traditional kitchen industry?
Merel laughs: “Well, it’s not easy. Calling the entire kitchen industry traditional is a bit of an oversimplification, although some of it is. If you look at equipment purely functionally and don’t attach any value to aesthetics, then MAKUS is hard to understand. At the same time, there are enough parties that are open to creativity and new things. The first place where we were welcomed with open arms was at Asto in Rotterdam. MAKUS was immediately understood and embraced. The same goes for Keukenstudio Stormink in Gorssel.”