Jonathan Zandbergen has been working as an executive chef for Michelin-starred Restaurant Merlet since 2015.
His cooking method is based on tradition and innovation. Fine products, special flavors from around the world, and an innovative French kitchen. He has won several awards such as the ‘Prix Culinary Le Taittinger’ in 2014 and has been voted by Gault & Millau as the Talentful Chef of 2017. The Dutch public got acquainted with Jonathan Zandbergen by several media appearances, most recently as a jury member in the RTL program Topchef Academy.
“I create tasteful dishes with local ingredients. I’m always in search of the best products in the surrounding area, with respect for the animals and all the other things nature gives.
Vegetables are very important since they bring agreeable flavors and because they are easily digestible. The story of a product matters. The idea of slow food is an idea that suits me. Take for instance the superb fresh bass of fisherman Jack or the tasty vegetables of Jeroen of the farm Noorderhoeve.
The passion and dedication of the producers and the way they treat their products are what counts above all. As a chef, I pursue this passion and dedication in the kitchen of Merlet.”
