Pascal's culinary journey / executive resumé

chef 1 1
shell

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

dessert
footer leaf 1

Books by Pascal

After the first book Proeven met Pascal , Pascal Jalhay tastes and the successful Baru Belanda, Wereldse smaakmakers van mijn hand is now in bookstores.

Available now
pascal footer logo

Navigation

Opportunities

Pascal Jalhay

Camino de los puros 141
Garruchal 30157 Algezares

info@pascaljalhay.com

All legal relationships between Pascal Jalhay and his clients are governed exclusively by Pascal Jalhay’s general terms and conditions, which are filed with the Chamber of Commerce. We will gladly send you a copy of these terms and conditions

Copyright Pascal Jalhay   |   Fotografie Harold Pereira   |  Concept and design MadeIndonesia

Pascal Jalhay’s privacy policy can be emailed to you upon request.