Chef Ron Blaauw
Kitchen Cosmopolitan / French
Atmosphere Chic and Vibrant
At the end of March 2013, chef Ron Blaauw took the Dutch culinary world by surprise, when he announced he would be closing his two-star restaurant in the Dutch capital for a small refurbishment and relaunched it as Ron Gastrobar. Blaauw decided to ditch the white tablecloths, the sophisticated and pricey dishes and provide his diners with a more relaxed, informal and affordable dining experience (all the dishes now cost 15 euros). Blaauw exceeded all expectations, when a year afterward, in 2014, he won yet another Michelin star and the Gastro-bar was chosen as the best local restaurant in Amsterdam by Time Out Magazine.
Ron Blaauw, the revolutionary chef, 48, is one of the Dutch culinary scenes shining stars, ever since he opened his own restaurant in 1999-“Ron Blaauw”. He starred in three seasons of the reality cooking show “Top Chef”. In 2010 he received the highest title in the Dutch culinary world – Mater chef SVH. He is the adviser of many brands and managed a leading restaurant and hotel company.
Yet, despite all these achievements, he still believes that preparing a dish does not require more than five steps, and that “you can also have a great dish without all the mish mash”.
- Cream of Goose liver, Coulis of mango, sesame and beef jerky
- North Sea Lobster salad with mushrooms, broad beans, peas and truffles
- BBQ green cabbage, smoked bone marrow and oyster foam
- BBQ Spareribs - Home-made sambal
One more thing Chef Blaauw has also opened a hotdog hotspot in Oud-Zuid called The Fat Dog, that serves gourmet hot dogs with fine cocktails. A new Ron Gastro-bar Oriental, opened last June.
Contact Sophialaan 55 hs 1075 BP Amsterdam
+31 (0)20 49 61 943
“Ron Blaauw's urban gastro-bar combines a hip, lively ambience with top class cuisine without the frills... and with sensational flavours. Phenomenal value for money. The reversal in style by this top chef is a great hit with customers”
Chef Q&A 10 Questions for Ron Blaauw
- My restaurant's secret is:
- Great quality for everyone! Ambiance & atmosphere can make it or break it.
- My 3 most favorite ingredients:
- Egg, garlic & sage.
- The dish I love cooking the most:
- something goooood!
- The most exciting moment in my career:
- winning a second Michelin Star.
- The best cooking advice I have ever received:
- Keep it simple.
- The person that I was most excited to cook for:
- Mick Jagger.
- My guilty food pleasure is:
- shawarma (Kebab) with lots of garlic sauce.
- My ideal last meal would be:
- Croissant with Caviar.
- The next 'big thing' in the culinary world is:
- The youth. It’s time for a great new generation!
- The best restaurant in the world in my opinion:
- De Librije, Netherlands
Founded July 2013
Chef Hillel Tavakulli
Kitchen A classic brasserie with local interpretations
Atmosphere Elegant, with alovely terrace and a surprising bar
The beautiful Pastel is located in the heart of the Tel-Aviv Museum’s new wing, opposite the sculpture garden, and belongs to Teddy Shauli and Itzik Changal. Pastel has joined the recent trend of restaurants opening in the world-renowned museums of major international cities. Leading figures of the local business world, politicians and lawyers dine at Pastel while enjoying its’ atmosphere and the elegance of the modern museum.
The French chef Thibault Bera, who previously was the chef of the French ambassador’s residence, conducted the kitchen of the restaurant at the outset. Since the beginning of 2015 the young and talented chef Tavakulli took the reigns from his hands. Tavakulli, who founded and was the acting chef at the Ran Shmueli’s Claro restaurant, began his career in the kitchens of the best restaurants in the world, such as Michel and Albert Roux three star Michelin restaurant Le Gavroche and Locanda Locatelli conducted by Michelin star chef Giorgio Locatelli. He is now leading Pastel to the head of the Restaurants in Israel.
- Wild mushroom gnocchi, corn, sage, brown butter, white wine, Parmesan and chopped chives
- Grilled calamari, red cabbage and yellow cherry tomato vinaigrette and cumin
- Floating islands: strawberry sorbet, fresh strawberries, caramelized pistachios, soft meringue, Kadaif hair, and Malabi
One more thing Pastel (designed by architects Baranovitch Kronberg) was voted World’s Most Beautiful Restaurant at the Space Design Award Idea tops, 2014.
Contact 27 Shaul Hamelech blvd. Tel Aviv
"A chef with a statement, who is not merely satisfied with carefully preparing proper food... but is busy looking for a way to twist the classic, to say something more, add a colorful nuance, that will provide wisdom and subtlety"
Chef Q&A 10 שאלות לשף הלל תוואקולי, פאסטל
- Restaurant Secret:
- Keep it simple.
- My Three Favorite Ingredients:
- Fish, vegetables and bread.
- The Dish I Love Cooking:
- Persian rice. I’m always afraid that the rice and the potatoes won’t be crispy. I swear that I feel challenged by this every single time.
- Most Exciting Moment in my Career:
- Every time I see the restaurant packed.
- Best Cooking Advice I have Received:
- To pursue my belief and not be afraid.
- Person/ or people I was most excited to cook for:
- There were many, mostly respectable Israeli figures who frequent the restaurant, like Mr. Shimon Peres who dined at the restaurant lately.
- My Guilty Pleasure:
- Candied walnuts and foie gras
- My Last Meal will be:
- Bread and butter, a glass of excellent wine, with a dish of fresh figs, in a shaded garden, with the sound of trickling water in the background, and my wife and children by my side.
- Next ‘Big Thing’ in the Culinary World:
- I sense a growing trend towards slow-food. Unfortunately I cannot see this trend being adapted in the kind of restaurants that I work in, at this stage of my life.
- Best Restaurant:
- It’s tough to choose since I’ve been to so many good ones, but a memorable experience was from Eleven Madison Park in New York.