Chef on a mission
Chef, entrepreneur + winner Cookbook of the Year 2013: 'Real Food'. Ambassador for nature. Do what you like and you'll never have to work again! Jonathan opened his restaurant late 2007; this coincided with the birth of his son. Becoming a father he started asking himself essential questions about life. The main question: How to leave this earth behind for the next generations and more important, what will be left for my children? How can I take responsibility in this matter? The answer proved to be a lot simpler than the implementation. He no longer gained satisfaction from cooking with ingredients of which he didn’t know the origin. Jonathan decided to go directly to the source. A great way for him to understand his products, their lifecycle and benefits. Jonathan started working solely with local quality products and stayed far away from artificial additives. Thus began his quest of Real Food. Finding organic vegetables and herbs proved to be more difficult than expected. This led Jonathan to start growing his own crops.
Jonathan currently grows over 200 special crops on more than 2500 m2 of land. He also joined forces with local farmers. He truly hopes we can recover our working relationship with nature and find ways to go back to eating real food again. Our food system now relies on mass industry and most are overly processed. Nature has so much to offer and he hopes to show people how they can regain responsibility in eating healthy and natural food again. Growing your own or finding reliable suppliers. His restaurant in the Haarlemmermeer (near Amsterdam, The Netherlands) was designed by Hani Rashid of Asymptote Architects, New York. A waterfall flows over the roof falling spectacularly across the entrance from spring to autumn. The pavilion seems to 'float' on the lake and is surrounded by our garden where they grow the food.