Grand Hotel Karel V

Geertebolwerk 1
3511 XA Utrecht
T +31 (0)30 233 75 55
E info@karelv.nl

Chef de Cuisine, Jeroen Robberegt

“Our guests expect the best of the best. And that’s what they get. Our guests like the fact that the fresh clean shrimps come from Happy Shrimp. The guests in our restaurant are formed by a target group that we do our utmost for. My signature is that my cooking is complete, full of flavour. The carrot tastes like a carrot and forms a perfect combination with the meat or fish. Everything on the plate has a function for that matter: it’s tasty and compliments each other.” Read more »

“Of course I’m very proud of the Michelin star”

Jeroen is responsible for five outlets: breakfast, roomservice, the restaurant, the brasserie and banqueting. Martijn van Vlodorp is responsible for the operational management of the brigades and as such he supports Jeroen leaving him free to fully concentrate on the culinary quality of the restaurant. In addition to the chefs de cuisine, the kitchen team consists of 3 sous-chefs, 18 chefs and 7 stewarding staff supported by various students and trainees.
“As a chef, you have to know what the products taste like. You have to be able to define flavours. Creation starts with defining. And also, all dishes on the menu are made with seasonal ingredients. I also use as many products from Dutch origin as possible. I have 37 suppliers; I know them all personally and have sound agreements with them. The specialist suppliers are top-class regional suppliers. I get my asparagus from Bilthoven, meat from Baambrugge, fish from Rotterdam and my vegetables from Maarschalkerweerd. My suppliers tell me what is available on the market, effectively the correct ingredients for the menu. I create the dish.”

“Delegation in the kitchen is extremely important. It’s my job to make sure that all 34 chefs are singing from the same hymn sheet. I try to let the boys work independently. Their ideas are always welcome, but they they have to work by my rules and frameworks. Constantly checking up on people is an unhealthy basis. It’s a big company, you know that you’ll be dealing with different people and different disciplines. Besides creating the menu, my strength lies in my ability to anticipate and resolve problems before they occur. Across the line right down to the products we purchase, I consider all aspects, thanks to my eye for detail.

“I’m proud of the fact that what I do has been rewarded with a Michelin star. You cannot cook to get a star; you have no idea what the selection criteria is. A good piece of meat, a delicious scallion compote, home-made chips, beautiful presentation, that’s what is rewarded. And the fact that I cook with the seasons in mind, and according to dietetic rules. The body doesn’t need any fats during the spring, but it does in the winter. That’s my reasoning reason, it’s how I cook, and that’s how I prepare a menu.”

“Every evening, 22 people enter the kitchen and the restaurant, all with the same objective: making sure that the guest leaves happy and satisfied. It’s important for the kitchen and restaurant to keep an eye on each other and sound coordination is a must. This is something Johan and I are constantly aware of. No matter what I create, the waiters have to be able to explain it to the guests. Communication is all about supplying the right information. I communicate constantly. People communicate with each other; we speak the same language, right up to the bill.”
“It’s a fantastic job. I work with beautiful products and motivated members of staff. Getting the absolute best out of them, that’s also what makes this job fun. This job is my passion, no question about it. I had a good teacher, who let me do wonderful things. That’s fantastic. I let the boys here do wonderful things also, because I know how it feels. And the potential outcome. Talent, combined with motivation on all levels. That’s professionalism.”
“Peace of mind is important. It’s a big company with lots of people: managers, suppliers. My suppliers are my biggest source of inspiration. They are specialists. They let me taste, smell. I compose a dish with the ingredients. My search for inspiration is also part of my personal life. A shop window, a book - sometimes a cookery book as well - a product in a shop, and then I have an idea.
I don’t really have any hobbies, I work 80 to 90 hours a week. However, once I’m home, I’m home. Which means quality time with my girlfriend and my 3-year-old.”