Jos Grootscholten

Chef Jos Grootscholten's culinary philosophy is deeply rooted in authenticity, simplicity, and an unwavering respect for the natural product. He strives to "let the product flourish" by meticulously sourcing ingredients of the "highest quality" and ensuring they are "day fresh." His approach shuns artificiality; he "doesn't like contrived" and "must have nothing to do with manipulating flavors," instead aiming for dishes that are "just as they are," focusing on "clear, pure flavors." This ethos is intrinsically linked to seasonality, as he finds himself "totally stimulated by the new offerings, different ingredients and flavors" that each changing season brings. Perceel even utilizes produce from its own garden in summer, epitomizing the farm-to-table ideal. While embracing simplicity in his final execution, Grootscholten's foundation is built on a blend of rigorous classical training and spontaneous creativity. His early mentors, Pascal Jalhay, instilled in him "classical techniques and structured work," emphasizing precision and discipline. Conversely, Hans van Wolde imparted a sense of "rock 'n roll," teaching him to "improvise" and cook "from the hip," crafting delicious dishes on demand for guests. This dual influence allows him to execute with precision while maintaining the freedom to adapt and innovate. Grootscholten also holds strong views on ethical sourcing, advocating for "organic and responsible" treatment of animals, ensuring they have "sufficient living space." He believes that the "total experience" of dining encompasses a range of ingredients, including fish, meat, dairy, and eggs, alongside vegetarian options, provided they meet his high ethical standards. His overarching vision for Perceel is to consistently "exceed expectations" through continuous, structured growth, always pushing to unlock the optimal qualities of every ingredient he touches. Chef Grootscholten's technical style is characterized by an "eenvoudige keuken" (simple kitchen) that frequently incorporates "raw products." His mastery lies in taking familiar ingredients like courgette or rhubarb and doing "net wat anders mee" (just something different with them), transforming them through subtle, innovative techniques rather than overt manipulation. He aims to "give as much flavor as possible to a product," meticulously working to find the "right proportions" that allow each component to shine while forming a cohesive whole. This approach is a distillation of his training: the precise, structured execution learned from Pascal Jalhay combined with the improvisational flair and "loose hand" of Hans van Wolde. When it comes to flavor and plating, Grootscholten prioritizes "clear, pure tastes." His menu famously lists "only the ingredients, not what has been done with them," inviting diners to experience the product's essence unadorned by lengthy descriptions. The focus is on the inherent beauty and taste of the ingredients, artfully composed to create an "attractive whole." While the text does not name specific "legendary signature dishes," it provides examples of his creative explorations and improvisational skill. For instance, he describes a dish he was developing: "Partridge, from which we are now making a bouillon. I use that in a dish with monkfish. It's a meaty dish, but with fish. Hollandaise of dark beer comes with it." This illustrates his complex layering of flavors and textures. He is also noted for his ability to "just make a dish with tuna" on the fly for a regular guest, showcasing his confident improvisation built on a strong technical foundation.

Career

• Chef-Owner at Perceel, Capelle aan den IJssel