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Go JRE-Inside+Interview with Jeroen Raes
Jeroen Raes is owner and chef at restaurant Rozemarijn. A talented chef and lavish glasses-lover, Jeroen Raes runs and stars in the kitchen of Rozemarijn. Being a true Zeeuw, Jeroen has brought a bit of Zeeland to the heart of Maastricht with his creative cooking. He uses an intuitive cooking style, influenced by the seasons. Jeroen's passion for his career pushes him to always create unique flavour combinations that hint at different cultures. We asked the chef some questions to get to know him better, about his culinary inspiration, his favourite ingredient, and much more.
Jeroen, how would you describe your cooking style?
I would describe my cooking style as classic and pure, with influences from all over the world.
What's your favourite dish to make?
I love making raw marinated coquille with truffle and celery. It’s a delicate and tasteful dish which my guests love. I also love preparing shellfish.
One of my favourite ingredients is local asparagus.
Rozemarijn
Who is one of your top suppliers or producers?
My top supplier is Fish XL, a supplier from the province of Zeeland. They deliver top quality from the local waters.
What is the biggest challenge you’ve faced in your culinary career?
Being a good chef and manager has been challenging at times.
Which gastronomic trend are you excited about the most?
A pure and classic kitchen is always popular, and flavours never go out of style.
If you could only eat one dish for the rest of your life, what would that be?
Tarbot with chicory mustard and cooked potatoes.
What’s one thing in the area that your guests absolutely need to see or do?
I would recommend that guests discover the old town of Maastricht and in particular go to the old bridge in the city center.
Thank you, Jeroen.
Book your table at restaurant Rozemarijn
Experience chef Jeroen Raes’ fabulous Dutch cuisine at restaurant Rozemarijn in Maastricht, the Netherlands. You can make your lunch or dinner reservation through our website, for an exquisite culinary adventure.