Ron Blaauw
I graduated from culinary school with a passion for food and a desire to create unique dining experiences. My culinary journey began in 1989 as a Chef de Partie and Sous-Chef at De Kerstentuin in Amsterdam, where I honed my skills and learned the fundamentals of fine dining. After two years, I moved to Aujourd'hui, where I spent four years as a Sous-Chef and Chef, further refining my culinary expertise and leadership in the kitchen.
In 1995, I took on the role of Chef and Director at 't Jagershuis, a well-known restaurant in Ouderkerk aan de Amstel. For four years, I led the culinary team and elevated the restaurant's profile, offering guests a memorable dining experience with innovative dishes. My time there was pivotal in preparing me for the next stage of my career.
In 1999, I founded my own restaurant, Ron Blaauw, in Ouderkerk aan de Amstel, where I quickly made a name for myself. The restaurant received its first Michelin star in 2004, followed by a second in 2006. After moving the restaurant to Amsterdam in 2011, I decided to close it in 2013 and introduce a new concept, Ron Gastrobar, which continues to thrive with its innovative, affordable dining approach. Over the years, I have expanded the Ron Gastrobar concept with additional locations, including Oriental, Indonesia, and Paris.
Alongside my restaurant ventures, I also provide culinary consulting for several renowned establishments and am a proud ambassador of SOS Kinderdorpen, where I support initiatives to help children worldwide.