Henri J.J.A. Thijs was an energetic merchant who started at a young age a fish shop in Amsterdam with oysters, turbot, pike, perch, caviar, lobster and many more. He was also very interested in kitchen craft and went to Switzerland to learn about patisserie and rotisserie, and tried to establish a cookie fatory in South Africa. But most important for his culinary career was that he worked as an assistant to the famous French cuisinier Auguste Escoffier in the Savoy Hotel in Londen, the Ritz Hotel in Parijs and the Carlton Hotel in Londen.
Henri Thijs became a partner with F.W. Dikker in 1915 . They opened their first shop in the Kalverstraat and in 1921 the majestic building situated on the corner of the Prinsengracht & Leidsestraat became the new address of Dikker & Thijs. Here they became famous for selling oysters, lobsters, and caviar and the operation of a fancy restaurant for the elite. It was rewarded with a Michelin-star in 1957 and was famous for many years untill it had to close his doors in 1994.