Who: Jurgen van der Zalm
What: Executive Chef at Vinkeles
Age: 38
Tell us, what does an Executive Chef do really? What does your role entail?
In my role, I’m responsible for everything around Restaurant Vinkeles, as well as supporting other departments of the kitchen within the hotel. Mostly, you’ll find me in the kitchen, where I’m in charge of a team of 24.
How long do you work at The Dylan now?
Already 15 years! Before that, I worked at La Rive*, led by Mr. Kats. Next to that, I did multiple internships during the last 14 years, including the De Librije*** in Zwolle, Apoiniente*** in Cadiz and at In De Wulf* in Belgium. I felt that there was more room to learn at other places too, to feed my inspiration. The Dylan was very happy to facilitate this.
Take us with you in a regular day. How do you start the day?
I usually start the day early, often around 7 or 8 a.m. Mornings are for planning and organizing the day. Reading and answering my mail and by reviewing reservations and any special dietary requests for that day. Then, I’ll move on with calling my suppliers, making sure every ingredient needed is in stock, fresh, and at peak quality.
I arrive often between 10 or 11 a.m. in the kitchen and have breakfast with the kitchen team, we are talking over the day’s goals, new dishes or techniques, and specific responsibilities for that day.
I am incredibly selective about my ingredients, so i might spend part of the late morning sourcing locally or working directly with suppliers to ensure only the best produce, fish, and meat make it to the kitchen. I might visit a local market or receive deliveries and inspect everything personally. Once the sourcing is complete, it’s time to start the prep work. Every dish involves several complex components, so the team begin the painstaking task of prepping ingredients.
The afternoon is often dedicated to innovation and testing. I constantly evolve the menus and refine the dishes, so i’ll use this time together with my Sous-Chef Bart Kalfsterman to test new recipes, experiment with flavors, or work on presentation. We might also photograph new dishes or document recipes and doing tastings with our Sommelier Jasper van Amerongen.
Dinner service is the pinnacle of the day. Starting 7 p.m, I am back in the kitchen for the busiest and most demanding part of the day. The dinner rush requires complete concentration, coordination, and intense attention to detail. I oversee every dish, giving it a final inspection before it reaches the guests. Timing is everything, and i need to ensure that all courses are perfectly synchronized.
Finally, often past midnight, I leave the restaurant, only to start the cycle again the next day.
What is the best moment of your day?
The end of service. I often take my position around the corner, right at the entrance of the restaurant where I can see all tables. Everyone seems so relaxed, no one pays attention to me and I can see how our guests are enjoying their evening. That’s what really brings me joy. At the start of the evening, people don’t know what to expect, it takes a bit of time before they unwind. To see how Jason and her team manage to take that sort of insecurity away from our guests by creating the most inviting and cosy atmosphere, is really an art to see. They ensure that all our guests are delighted, so they can fully enjoy the creations we have been working so hard for…
If you are not in Restaurant Vinkeles, what do you like to do in your spare time?
If I’m not at Restaurant Vinkeles, I love spending time with my wife and son. They are the greatest gifts in my life, and I cherish every second we spend together. That’s why my days off are sacred, and I reserve them just for us. We all love being in nature, so whenever we get the chance, we head outdoors to explore and enjoy the natural world together.
Imagine; you no longer live in Amsterdam, you are just passing through. You have one day. What would you do?
I would of course stop by The Dylan and take a stroll through the nine streets. A little food tour can certainly not be missed. Enjoy everything Amsterdam has to offer: the best Dutch fried fish in town, cheese of De Kaaskamer, savour dim sum at Oriental City, get some ramen at the Albert Cuyp and finish the day off with a Van Stapele chocolate cookie. For more tips, read my perfect 48 hours in Amsterdam!
Do you see yourself going abroad in the future?
At this moment I don’t, as I don’t see myself going abroad as i’m still focused on achieving my goals at Vinkeles. However, I never say never, as I love discovering new cultures, and my wife does too, So, who knows what the future holds!
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