To qualify for the 5-star Superior hotel classification and membership in Leading Hotels of the World, Van Oys Maastricht Retreat had to present a convincing culinary concept. This is now being realized with the appointment of the internationally acclaimed and renowned Maastricht-born 2-star chef Pascal Jalhay as culinary director.
All good things come in threes. First, there was the acceptance of Van Oys Maastricht Retreat as a member of The Leading Hotels of the World, followed by the nomination for 5-star Superior status starting in 2025. This series of good news continues with the appointment of the internationally acclaimed and renowned 2-star chef Pascal Jalhay as culinary director. His contract starts on September 1st.
Only the Best is Good Enough
General Manager Marc Alofs has successfully concluded a long and intensive search. “We, the owners and management team, make no secret of the fact that Van Oys Maastricht Retreat sets the bar very high in the culinary field. Only the best is good enough! To realize this ambition, I sought out top talents with international experience who are also willing and able to give a culinary interpretation to the Cittaslow philosophy that runs through the project. Over the past few months, I have had many fascinating and constructive conversations with numerous interested parties. Ultimately, I preferred Pascal Jalhay because his profile perfectly met the stringent criteria and high standards we had set. It also worked in his favor that he has international experience in various fields and aspects of the profession and that he is a native of Limburg. He completed his training in Maastricht, blossomed in Amsterdam, and then broke through internationally. I knew Pascal only by reputation, as the youngest 2-star chef in the Netherlands. During our conversations, I was impressed by his extensive and versatile expertise and came to know and appreciate him as a strong and warm personality, open-minded, modest, and very sincere. He was looking for a new challenge and thought he had found it in southern Spain. Fortunately, I convinced him that an even greater challenge awaited him in his hometown. He immediately embraced the Cittaslow concept. I am 100 percent convinced that his innovative cuisine du terroir will attract gourmands from all directions and make Maastricht an international culinary hotspot.”
Youngest 2-Star Chef in the Netherlands
How does Pascal Jalhay himself view the new turn his career has taken? “Becoming a chef was a childhood dream, which is not obvious for the grandson of an Indonesian garrison soldier who fought against the Japanese occupiers in his homeland. After independence, he moved to the Netherlands. In his family, kitchen staff were not highly regarded. Fortunately, I was not deterred by this and resolutely followed my own path. At fifteen, I moved from Maastricht to the western part of the country, where I learned the trade under great chefs. My true mentor, however, is Hans Snijders of Château Neercanne. Through Roger Souvereyns of Scholteshof in Hasselt, I discovered the importance of vegetables and herbs from our own garden. He inspired me to introduce Indonesian influences into my cuisine. That was not common in the early 2000s, but it did ensure that in 2003, I became the youngest 2-star chef in the Netherlands at restaurant Vermeer of the Barbizon Palace in Amsterdam.”
The Circle is Complete. I Return Home, Full of Ideas and Energy
“Due to a series of circumstances, I lost interest at some point and began developing meals for major airlines on behalf of one of the world’s largest caterers. They all want the best for their passengers, within a strict budget. I was asked to consider the significant regional differences in tastes and preferences as much as possible. Therefore, I went on-site to explore the origins of regional cuisines and the stories behind traditional dishes. A new world opened up to me on my journey of discovery. Since then, I better understand why food and cooking hold such an important place in our lives. The knowledge and experience I gained during my odyssey will serve me well in my new role as culinary director of Van Oys Maastricht Retreat. I am expected to give a culinary interpretation to the Cittaslow philosophy. Sustainability will also be my guiding principle in shaping the culinary offerings. Ingredients will come from a radius of no more than 40 to 50 kilometers. I will also have daily management of the castle restaurant, for which I have already thought of a name… Maes, cuisine du terroir! For me, the circle is complete. After forty years, I return home, full of ideas and energy. The fire in my eyes burns anew, for me the best ingredient there is.”
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2-star chef Pascal Jalhay becomes culinary director of Van Oys Maastricht Retreat and chef of the castle restaurant Maes, cuisine du terroir.
