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Go JRE-Inside+Interview with Mathijs Jacobs
Mathijs Jacobs is chef at restaurant De Beejekurf in Venray, the Netherlands. Here, Mathijs is known for his modern cooking style with a nostalgic twist. His highest priority is to buy local products and support local artisans. His culinary creativity today is influenced by the flavours he has experienced in the past. In 2013, after working in several kitchens, Mathijs was ready for his own establishment and opened restaurant De Beejekurf. A year later, his wife Hanneke Verstappen joined the restaurant as the hostess, perfectly complementing the team. We asked Mathijs some questions about his cooking style, his favourite ingredient, and the biggest challenge in his culinary career.
Mathijs, how would you describe your cooking style?
Craft is of paramount importance to me, but I would describe my cooking style as modern with a nostalgic twist. I find myself looking for pure flavours and always fine-tuning everything to make sure it gets better.
I like to work with ingredients from our region, where asparagus is my favourite. It is what our region is known for best.
Restaurant de Beejekurf
Who is one of your top suppliers or producers?
Farmer Henk always delivers amazingly beautiful and fresh vegetables. You don't get them more beautiful than this.
What is the biggest challenge you’ve faced in your culinary career?
Getting De Beejekurf to the level it is now was a huge challenge, and keeping it. We still have the challenge to keep improving it for our guests
Which gastronomic trend are you excited about the most?
Food that comes from the region. I think it’s great that we’re going back to using products from the neighborhood more often, and only use what is in season.
If you could only eat one dish for the rest of your life, what would that be?
That is almost impossible to answer. I like a lot of things that are prepared with attention.
What’s one thing in the area that guests have to see or do?
Guests should definitely take a walk through the St. Annapark in Venray and visit the War Museum in Overloon.
Thank you, Mathijs.
Book your table at restaurant De Beejekurf
Try top chef Mathijs Jacobs’s modern Dutch cuisine for yourself at restaurant De Beejekurf in Venray, the Netherlands. You can make your reservation through our website.