CHEFS

Monday 11.11.2013   |   RESERVE TABLE

Kickboxing in the Kitchen.

Ron Blaauw

Ron Blaauw

Kickboxing in the Kitchen.

He is as sporty in his restaurant as he is in real life, welcome to Ron Blaauw's special arena.

FACTFILE
Ron Blaauw
Ron Blaauw

Ron Gastrobar

Holland

starstar

Passion and energy combined with a positive attitude in the kitchen of a very inspirational and talented chef.

 

‘Eating out should be a celebration. For everyone!’

COOKING IS ALREADY a pretty energetic and manic activity, if you alternate it with a substantial dose of kickboxing, the result is all together very intriguing. “Energy” is definitely the word and Ron Blaauw is the man that embodies it. Whether it's his love for sport or just a personal vision and philosophy – maybe a combination of both – he likes to serve you spontaneity, friendliness and a natural atmosphere along with a very distinguished dose of haute cuisine available for all budgets.

 

The unpredictable dishes of his cooking, once in Ron Blaauw Amsterdam, now in the renamed Ron Gastrobar, surprise many punters that sit themselves down at its tables and are served the subtle combinations Ron creates on the plate. In 2009, Ron received the best Restaurateur/Entrepreneur award from Gault Millau and in 2013 he was named SVH Master Chef, the highest honour for a chef. So the friendliness and earthy approach conceals a challenging spirit together with this challenging attitude to haute cuisine.

 

Grilled baby leeks with an anchovies cream crispy veal brains, beef tartare with horseradish, Mackerel Sashimi with sesame, ginger and yuzu and the ever present Roasted Langoustines are just a few of his dishes under great demand.

 

His inspirations come from the love of travel and his method relies on a strong team – his chefs and regional collaborators – along with daily fresh produce and a passion to drag everyone along with him. This can be seen by collaborations such as “Bridges, inspired by Ron Blaauw” with the The Grand Amsterdam, with whom Ron was involved in planning the menus and training the kitchen and serving staff, all under the common objective to enhance Dutch cuisine on an international level.

 


Vila Joya
Hans van Wolde