Tommy Janssen

Chef Tommy Janssen's culinary philosophy is deeply rooted in authenticity and continuous evolution. He champions a down-to-earth, straightforward approach: staying true to himself, believing in his vision, and prioritizing constant growth and development. This ethos translates into a dedication to quality and a commitment to refining his craft. His ingredient sourcing is driven by seasonality, sustainability, and local provenance, with a keen preference for fresh produce from nearby suppliers like the Stadsjochies greenhouses. However, Janssen's pragmatism dictates that ultimate quality trumps strict locality; if a foreign ingredient like a French pigeon offers superior taste, he will opt for it. This balanced approach ensures exceptional flavors while supporting responsible sourcing where possible. Janssen's overarching vision for Maeve is defined by pure craftsmanship. He embraces a dynamic process of balancing flavors, continuous re-tasting, and adapting dishes based on natural variations, such as the sun's impact on herb intensity. Beyond the kitchen, a significant part of his philosophy involves fostering the next generation of culinary talent. He sees it as a responsibility to mentor and inspire young chefs, imparting his knowledge and passion for the profession. Chef Tommy Janssen's signature approach is characterized by 'pure ambacht' (pure craftsmanship) and a meticulous focus on fundamental techniques. He believes in building dishes on a strong, pure flavor base before introducing additional elements, always aiming to showcase a high level of technical mastery in his preparations. This includes everything from the precision of filleting a tarbot to the careful deboning of a lamb, often performed in Maeve's open kitchen as a testament to his transparent and skill-driven style. His approach to flavor and plating emphasizes balance and refinement. Janssen skillfully integrates unexpected, international elements, such as galanga (Thai ginger) and Thai basil, to introduce layers of umami and depth to otherwise classic dishes. His iterative process of re-tasting and adjusting ensures that each dish is perfectly harmonized and adaptable to the nuances of seasonal ingredients. Among his most celebrated dishes are the Maeve amuse of Dutch tomato with bergamot, pickled ginger, and kaffir lime leaf oil, which has become a staple. His preparation of kalfszwezerik (sweetbreads) is particularly renowned; he typically poaches, then crisps and glazes them, often serving them alongside a delicate steak tartare. Another highlight is his seasonal asparagus dish, prepared classically in its own bouillon but elevated with galanga, Thai basil, and drops of oil for an exquisite umami profile. His winning menu from the Hanos Gouden Koksmuts 2024 further exemplifies his range, featuring dishes like Turbot with shellfish, a nuanced sweet onion with green cabbage, veal loin with sweetbreads and red beet, and an intricately crafted dessert of bay leaf quince ice cream with candied lemon, demonstrating complex techniques such as chocolate spheres and sugar spirals.

Career

• Chef & Co-owner at Restaurant Maeve, Utrecht
• Executive Chef at Restaurant Bentinck, Amerongen
• Stagiair (Intern) at Restaurant Geranium***, Kopenhagen
• Stagiair (Intern) at Hertog Jan***, Zedelgem
• Sous Chef at Restaurant de Burgemeester*, Linschoten
• Chef de partie at Restaurant La Rive*, Amsterdam
• Chef de partie at Restaurant de Burgemeester*, Linschoten
• Leerling zelfstandig werkend kok at Restaurant Kasteel Heemstede B.V.*, Houten

Mentored by Restaurant Geranium***, Hertog Jan***.