Pascal's culinary journey / executive resumé

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At a young age, I already knew what I wanted to do. While working at Hotel Kurhaus in Scheveningen, I knew for sure: to reach the top in the culinary world!


I completed my training with chef Hans Snijders of Chateau Neercanne* after which I started working at:


  • Au Coin des Bon Enfants (Maastricht)*
  • Krasnapolsky Hotel (Amsterdam)
  • Scholteshof** in Belgium
  • Restaurant Excelsior* in Amsterdam
  • At La Rive** in the Amstel Hotel, Chef Robert Kranenborg gave me confidence and I worked as sous chef from 1998 to 2003.

The next step, of course, was an environment where I could sway the scepter myself. At Restaurant Vermeer in Amsterdam, I started as Executive Chef. Within two years, Michelin rewarded me and my team with 2 stars.


During that period I also wrote my first cookbook and was inaugurated as Master Chef.


In addition to my books Proeven met Pascal (2001) , Pascal Jalhay proeft (2010) and the successful Baru Belanda (2019), Wereldse smaakmakers (2021) of my hand is now in bookstores