Tijs Jeurissen

The Climb

Training at Barlaeus Gymnasium gave Tijs Jeurissen an early base before kitchen work took over. At Marius, he worked as chef, moving from observation to execution in a way that gave his career a measured progression. That path led to Scheepskameel, where Jeurissen became chef and owner, placing him inside both the cooking and the structure of the restaurant.

Today

Chef and owner at Scheepskameel (Amsterdam, Netherlands), Jeurissen works in a vocabulary of clear, recognisable flavours. The plates are plainspoken and direct, with ingredients allowed to carry the point without extra noise. Vegetables sit at the center of the menu language rather than at the margins. The approach is restrained, but it is not spare for its own sake; it relies on flavour, texture, and freshness to do the work. Classic European preparations shape the cooking, while the wine side is built around a German list. Those two parts reinforce each other: produce-led food on one side, precision in the cellar on the other. That gives the restaurant its cadence, with the dish kept legible from first look to last bite. One signature dish shows the method clearly: Broccoli met knoflook-ansjovissaus en broodkruim, broccoli with garlic-anchovy sauce and breadcrumbs. Jeurissen describes it directly: “This dish of broccoli with garlic-anchovy sauce and breadcrumbs is inspired by Southern Italian cuisine. Our wine list complements the simplicity and straightforwardness.” The plate puts vegetables at the center, builds flavour cleanly, and keeps the structure visible. That same discipline carries through the rest of the kitchen. The work can be precise without turning fussy, and vegetables can hold the plate without being pushed beyond what they need. Freshness and recognisability function as working principles, not decoration. Even on a hectic evening, the aim is to keep the food legible, calm, and aligned with its own structure.

In Their Words “This dish of broccoli with garlic-anchovy sauce and breadcrumbs is inspired by Southern Italian cuisine. Our wine list complements the simplicity and straightforwardness.” “If it looks a little less beautiful on a hectic evening, that's not a disaster.”

Recognition

The clearest public marker of Jeurissen’s work is the dish now tied to his name: broccoli with garlic-anchovy sauce and breadcrumbs. In that preparation, the main concerns of the kitchen are all present at once — vegetables, produce, fresh flavour, and a plate whose purpose can be read quickly. The dish avoids ornament and keeps the focus on structure. The May 2016 opening of Scheepskameel also marks the point where the arc came into view. After Barlaeus Gymnasium and Marius, Jeurissen’s role as chef and owner in Amsterdam became the setting for a cuisine linked to Classic European preparations and a wine program centered on Germany.