Ronald van Roon

Chef Ronald van Roon's culinary philosophy is deeply rooted in serenity, purity, and balance. He envisions a dining experience where tranquility permeates every aspect, from the restaurant's ambiance to the carefully composed plate. His ethos, succinctly captured as "What you see, is what you get. Geen tierelantijnen of smaakexplosies. Alles in balans," rejects unnecessary embellishments in favor of clear, harmonious flavors and visual elegance. His foundation is the classical French kitchen, which he interprets with distinctive international and, crucially, regional accents, adding a modern and creative twist. Ingredient sourcing is paramount to his vision. A cornerstone is "Laantje Voorham," his dedicated vegetable garden in Wassenaar. He and his team visit this garden multiple times a week to hand-pick hyper-seasonal herbs, vegetables, and fruits, ensuring that produce is "in de ochtend geplukt en ’s avonds op het bord." This commitment extends to seeking out unique regional products like Bergsteentijm and Voorschotense chives from local growers such as Kruyd. While employing classic French techniques for dishes like sweetbreads, he balances this with a strong emphasis on fresh, pure, and light flavors, with a growing focus on fish, shellfish, and vegetarian options. His commitment to sustainability is evident in his decision to no longer serve endangered species like tuna and his practice of utilizing vegetable scraps to create rich jus. Ultimately, Van Roon's overarching vision is to maintain the rigorous standards of a Michelin-starred establishment while offering an unpretentious, evolving menu that honors the natural quality of ingredients and sophisticated, balanced flavors. He strives to delight guests with genuine, seasonal produce and refined techniques, all within a welcoming, serene setting. Chef Ronald van Roon's signature approach is a masterful fusion of classical French techniques with a modern, creative, and distinctly regional sensibility. His technical style prioritizes "pure en licht" flavors, achieved through precise execution and the careful application of "lichte sauzen." He deliberately avoids "te veel tierelantijnen én niet te veel smaken op het bord," advocating for clarity and balance in every dish. His plating, while described as "speelser" than that of his predecessor, still maintains a "serene rust... op het bord," ensuring visual harmony and allowing the high-quality ingredients to be the focal point. The core of his flavor profile is built upon the exceptional freshness of produce, with a strong emphasis on fish, shellfish, and innovative vegetarian creations. His close relationship with his private garden, "Laantje Voorham," means seasonal ingredients dictate menu development, showcasing unique herbs and vegetables harvested just hours before service. Among his most legendary signature dishes are: * **Laantje Voorham**: A vegetarian triumph, this dish is a seasonal celebration of the harvest from his eponymous garden, typically featured from May to September. A Michelin inspector's note highlighted its composition with "gekonfijte gele biet, knapperige erwtjes, red meat-radijs, diverse kruiden uit de tuin en een geweldige hollandaisesaus op basis van preiolie," embodying his dedication to hyper-local, seasonal produce. * **Zwezerik (Sweetbreads)**: Specifically utilizing "kalfshartzwezerik" (calf's heart sweetbread), prepared as a "heerlijk klassiek Frans gerecht" complete with a rich kalfsjus. This dish is a perennial favorite, drawing guests back year after year, demonstrating his profound mastery of classical culinary techniques.

Career

• Chef at Calla's, The Hague
• Chef-Owner at Calla's, The Hague

Mentored by Marcel van der Kleijn.