Jurgen van der Zalm

The Path

At Vinkeles in Amsterdam, Jurgen van der Zalm works within a Modern French frame: disciplined, controlled, and built on the sort of repetition that turns technique into judgment. Before that, La Rive under Mr. Kats gave him an early reference point for that precision, and for the calm needed to keep service clean. Early training at La Rive was followed by internships at De Librije in Zwolle, Aponiente in Cádiz, and In De Wulf in Belgium. Those kitchens added different pressures and standards, from the rhythm of service to the discipline of handling ingredients with enough restraint to let them read clearly on the plate. The result is a kitchen style that favors measured decisions over noise. The work is composed rather than flashy, with the accumulated habits of those years now visible in the way Jurgen van der Zalm runs the pass and shapes the line.

The Work Today

As Executive Chef, Jurgen van der Zalm is responsible for everything around Restaurant Vinkeles, as well as supporting other departments of the kitchen within the hotel. It is a broad remit, and his own wording is direct, matching the practical scope of the role. His specialty is Modern French cuisine, handled here with restraint, structure, and finesse. The standard is careful sourcing and careful execution, with each element placed for a reason rather than for effect.

Signature

Jurgen's signature dishes include Scallops, ponzu, sea lettuce, furikake, EUROPEAN LOBSTER - L’Américaine, lavender, nashi pear, crispy potato, and Wagyu Beiried Imperial Kaviar. The range moves between brightness, richness, and texture, with seasoning and luxury held in balance rather than pushed apart.

In Their Words “ I am incredibly selective about my ingredients, so i might spend part of the late morning sourcing locally or working directly with suppliers to ensure only the best produce, fish, and meat make it to the kitchen.” “ In my role, I’m responsible for everything around Restaurant Vinkeles, as well as supporting other departments of the kitchen within the hotel.”

Acclaim

His philosophy is less, but better. In practice, that means a concise standard: fewer moves, stronger choices, and close attention to what arrives in the kitchen. At Vinkeles, that approach supports a precise, controlled style of service and keeps the cooking aligned with the restaurant’s Modern French line.