Ronald van Roon

The Path

ROC Zadkine gave Ronald van Roon the base work: repetition, discipline, and the habits that hold a kitchen together when service starts moving fast. From there, the early stages at Kasteel van Rhoon as parttimer / leerbedrijf and at De Harmonie in Rotterdam as stagiair put him into the practical tempo of the trade, where observation and movement matter as much as formal technique. In 2007, Calla's in Den Haag became the setting for his next step as chef de partie. The move into that kitchen placed him in a precise working environment, and his later rise there to keukenchef reads as a steady progression built inside the same house rather than through abrupt change. From 2020, the role of patron cook at Les Patrons Cuisiniers added a broader professional affiliation, while Calla's remained the center of his day-to-day practice. Since 2015, Ronald van Roon has been co-owner and owner and head chef of Calla's. The title is less about display than responsibility: the kitchen’s rhythm, standards, and pace sit with him every service.

The Work Today

The cooking here is defined by restraint. Ronald van Roon works in a style that favors balance over effect, using clarity, temperature, texture, and sauce to carry the plate rather than leaning on excess. Produce from his own garden and from the surrounding area gives the kitchen its local working frame. That sourcing is not treated as decoration; it is part of the structure of the menu, shaping what can be cooked and when. The result is cuisine that stays grounded in season and place without becoming heavy-handed. His own description is precise: > "My cooking style is a Classic French base with national and international accents, where fresh ingredients from our own garden “Laantje Voorham,” alongside a good supporting sauce, are the finishing touch in my kitchen." > "I cook according to Classic French cuisine with international and regional accents." Those lines set out the method plainly. Classic French base gives the framework. National, international, and regional accents widen the register. Fresh ingredients from Laantje Voorham bring immediacy. And the sauce is positioned correctly: supporting, finishing, not overpowering.

Signature

Ronald van Roon's signature dishes include Laantje Voorham. The name points back to the garden that informs the kitchen’s rhythm, and it fits a cooking style built on season, place, and measured execution.

In Their Words “My cooking style is a Classic French base with national and international accents, where fresh ingredients from our own garden “Laantje Voorham,” alongside a good supporting sauce, are the finishing touch in my kitchen.” “I cook according to Classic French cuisine with international and regional accents.”

Acclaim

Ronald van Roon's honors include Michelin star and GaultMillau 16/20 points. Those markers sit alongside a kitchen built on discipline, balance, and a controlled hand rather than excess.