Jeroen Achtien

Chef Jeroen Achtien's culinary philosophy is a dynamic evolution rooted in innovation, precision, and an unwavering commitment to flavor and texture above all else. After honing a bold, fermentation-forward approach in Switzerland, earning two Michelin stars, he adapted his style at Inter Scaldes to blend tradition with modernity, creating a harmonious yet still unique dining experience. He maintains that true culinary artistry lies in ensuring that aesthetics never overshadow the fundamental qualities of taste and mouthfeel. His ingredient sourcing is deeply mindful, prioritizing local and seasonal products, especially the rich bounty of Zeeland's waters like langoustine, oysters, and North Sea crab. However, his approach is pragmatic, embracing international flavors such as lemongrass, ginger, and chilies when they elevate a dish, and sourcing top-tier ingredients (like caviar from outdoor farms in Greece/Spain) for quality, even if not strictly local. A cornerstone of his ethos is a profound dedication to sustainability and minimal food waste. He champions the transformation of often-discarded parts—such as bycatch, large wild oysters from the Oosterschelde, puffed cod skins, and turbot swim fins—into exquisite delicacies, thereby honoring the entire product and setting a responsible example as a Michelin-starred chef. Achtien's overarching vision is to deliver an "EXCITING" gastronomic journey that gradually introduces guests to unique combinations, pushing culinary boundaries while ensuring comfort and pampering. He views creativity as an ongoing process, often sparked by moments of relaxation in nature, and believes in the responsibility of top chefs to lead by example in mindful consumption and waste reduction, fostering a deeper appreciation for every ingredient. Chef Achtien's signature approach is characterized by a blend of technical mastery, bold flavor combinations, and an uncompromising focus on the inherent qualities of ingredients. His style, initially known for its fermentation-forward and experimental nature in Switzerland, has evolved at Inter Scaldes to be more classically grounded yet still intensely innovative, emphasizing "precision" and "balance." He masterfully navigates "a fine line between overpowering and achieving harmony," ensuring every element on the plate serves to enhance, not detract from, the core flavors and textures. He is renowned for his ingenious techniques to minimize food waste, transforming overlooked ingredients into culinary stars. Examples include puffing cod skins like popcorn and gently cooking turbot swim fins until they are buttery soft, showcasing their inherent richness. His plating aims to "surprise and delight" guests, guiding them through a sensory narrative that challenges perceptions while delivering profound satisfaction. His most legendary signature dishes include: * **Raw Langoustine Terrine:** A standout creation featuring delicate raw langoustine paired with a clear vanilla-infused tomato broth, roasted cashew, and Granny Smith apple, exemplifying his ability to blend unexpected flavors with seafood. * **Lamb with Poached Oyster:** A unique combination of lamb served with a lukewarm salad of green beans, sea buckthorn berries, and a poached oyster, demonstrating his innovative fusion of land and sea. * **Unforced Duck Liver Cream:** A delicate preparation of duck liver cream, harmonized with ajo blanco (almond and garlic), oyster, and white grape, showcasing his refined approach to rich ingredients. * **Summer Venison:** A complex dish featuring tender venison alongside pearl barley, millet, spelt, sour yellow beet, beetroot risotto, and a surprising croissant biscuit with goat cheese and duck liver cream, highlighting his sophisticated yet playful touch.

Career

• Chef-Owner at Inter Scaldes, Kruiningen
• Chef at Hotel Vitznauerhof, Vitznau
• Executive Chef at Hotel Vitznauerhof, Vitznau
• Chef de cuisine at DE LIBRIJE, Zwolle
• Sous Chef at DE LIBRIJE, Zwolle
• Chef de partie at DE LIBRIJE, Zwolle
• Apprentice Chef at Restaurant De Smaeck van Spa, Makkinga
• Apprentice Chef at Hotel Het Witte Huis, Beetsterzwaag
• Apprentice Chef at Peter's Party & Event Service, Oudehaske
• Apprentice Chef at Restaurant In Den Oude Cuyper, Heerenveen

Mentored by Jonnie Boer, Thérèse Boer.