Roy Eijkelkamp

Roy Eijkelkamp's culinary philosophy is deeply rooted in hospitality and guest satisfaction, stating unequivocally, “in een restaurant kook je voor je gasten, niet voor je eigen ego.” He believes the ultimate goal is to "pleasure people," creating an experience where eating is a celebration. This ethos is balanced with respect for the restaurant's legacy at De Bokkedoorns, an establishment that, while classic, continuously embraces innovation. He advocates for a modern interpretation of tradition, where staple dishes like kidneys are updated with contemporary garnishes and refined sauces, demonstrating a commitment to evolution while honoring guest expectations and cherished seasonal offerings like pheasant. At its core, Eijkelkamp's style is defined by "the strength of simplicity." He intentionally eschews elaborate storytelling about ingredients or overly decorative plating with "twigs or flowers." Instead, he insists on using "the best ingredient," regardless of its origin, be it local Dutch produce or specialties from Japan. The natural quality and inherent beauty of the ingredients, along with thoughtfully integrated garnitures, provide all necessary color and appeal. This unpretentious approach underlines a strong focus on core flavors and textures, ensuring that every element on the plate contributes meaningfully to the dish. Ingredient sourcing is driven by seasonality and long-standing supplier relationships, exemplified by his 30-year partnership with Han de Kroon, now part of Rungis. Eijkelkamp values Rungis for its innovation and ability to inspire with seasonal offerings. He delights in the ever-changing bounty of the seasons, embracing everything from spring asparagus to lamb and wild game, integrating fruit for freshness and balance in savory dishes, such as Granny Smith with crab. His curiosity extends to international cuisines, drawing inspiration from the flavors and techniques of Asia for their culinary possibilities, and even from the simple, hearty cooking of his Hungarian in-laws, appreciating honest, flavorful food. Chef Roy Eijkelkamp's technical mastery is founded on a classic culinary education under figures like Lucas Rive, from whom he learned fundamental techniques for handling delicate ingredients such as sweetbreads and fish. He has since evolved this foundation into a distinctive, refined style characterized by precision and intensity. His plating approach is "very sleek, very clean," focusing on a compact presentation with minimal elements, ensuring the "main product speaks for itself." Unnecessary adornments like edible flowers or decorative twigs are consciously avoided, as he believes garnishes must "add something" rather than merely exist for aesthetics. A cornerstone of his artistry lies in his exceptional command of sauces, which he identifies as a key differentiator for De Bokkedoorns. His dishes demonstrate a sophisticated interplay of textures and flavors, as seen in his renowned *Salade van snijbonen met rode peper, een Mezcal-marshmallow, zoete aardappel en avocado-ijs*, a dish praised for its medley of creamy to crunchy textures and a balance of spicy, sour, salty, and sweet notes. He continuously develops techniques, illustrated by his evolving methods for preparing crab, always seeking improvement in execution. Among his legendary signature dishes are: * **Tartaar van langoustine met appel, citrus, kaviaar en bouillon van bleekselderij**: A complex dish featuring fresh langoustine tartare, enhanced with apple, citrus, and a celery root bouillon, often highlighted as a "grand dish." * **Dry aged rode biet met sherryvinaigrette**: A remarkable vegetarian offering, where the beet is roasted and dramatically carved tableside, complemented by a beautiful sherry vinaigrette. * **Salade van snijbonen met rode peper, een Mezcal-marshmallow, zoete aardappel en avocado-ijs**: A vibrant, multi-textured dish inspired by Mexican flavors. * **Terrine van witte asperges met groene kruiden, lamellen van asperge en ijs van geroosterd gist**: Showcasing his ability to elevate seasonal produce. * **Noordzeekrab met salade met radijs, gebrande mais en sorbet van mais met schuim van radijs**: A refreshing dish demonstrating his deft hand with seafood and fresh elements. * **Paling met Tigermilk**: (Eel with Tigermilk) a dish noted in Gastropedia. * Refined versions of classic dishes like *Niertjes* (kidneys) served à la minute with adapted garnitures and sauces, and seasonal *Fazant* (pheasant).

Career

• Chef at De Bokkedoorns, Overveen

Mentored by Cas Spijkers, Lucas Rive.