i. Biography
The Path
At Noma in Copenhagen and Martin Berasategui in Spain, Jos Grootscholten picked up two distinct references points for modern kitchen discipline before moving through a clear brigade line: stage student / kitchen worker at Hotel Elzenduin, then chef in the kitchen brigade at Calla’s, Vermeer, Amstel Hotel, and Beluga. Since 2010, that experience has been anchored at Restaurant ’t Perceel in Capelle aan den IJssel, where he is co-owner and chef; since 2014, he has also served as Patron Cook of Perceel.
The Work Today
The room sets the terms of the service. With 26 guests, the dining room is intentionally small, warm, and kept away from formal excess, while the Chef's Table remains the house focal point. Sometimes a dish lands because it is pared back. That is the logic behind the two signature dishes Jos Grootscholten points to.
In Their Words “Sometimes simplicity makes a dish special. That certainly applies to our two signature dishes.”
Career - co-owner and chef — Restaurant ’t Perceel, Capelle aan den IJssel (2010–present) - Patron Cook — Perceel (2014–present) - stage student / kitchen worker — Hotel Elzenduin - chef in the kitchen brigade — Calla’s - chef in the kitchen brigade — Vermeer - chef in the kitchen brigade — Amstel Hotel - chef in the kitchen brigade — Beluga Education: Noma, Copenhagen; Martin Berasategui, Spain
Acclaim
Jos's honors include Michelin star and Gault&Millau Promise of the Year.
FAQ What is Jos Grootscholten's current role? As of 2026, Jos Grootscholten is Chef at Perceel. Where did Jos Grootscholten train or study? Jos Grootscholten trained at Noma, Copenhagen and Martin Berasategui, Spain. What recognition has Jos Grootscholten received? Michelin star.
