The team

De keuken van De Vrienden van Jacob is modern-Frans met een mediterrane Touch. De keukenbrigade staat onder de inspirerende leiding van Executive Chef Alain Alders.

Alain Alders

"I am always looking for a nice balance between classic and modern 'notes'."

"The basis of our dishes is mostly traditional, but they are prepared using the latest cooking techniques and presented in a contemporary style. Appealing, artful, pure

Alain Alders

Jesse van Leeuwen


"I don't see myself as a head-chef, I am part of the team!"

"At a younger age I discovered that my strength lies in the creativity of life. At school I often dreamed of a career where I could mainly focus on my hands and creative spirit. After high school, the chefs school followed and got I developed my ambition for the chef's profession Restaurant De Vrienden van Jacob has been my school in the past and I have been back since 2018. The growth from sous-chef to head-chef has brought little change for me. every link is indispensable. "

Jesse van Leeuwen

Chef

Het team

The hosts and hostesses of De Vrienden van Jacob know better than anyone else that every guest is different: ‘It is always about being able to “read” the customer correctly. Great listening skills and the ability to put yourself in the customer’s shoes are vital characteristics of a good host or hostess. However busy the restaurant may be, you always have to project an air of calm and love for your job to the customer. Our maître d' gives us free rein in our communication with customers, he knows and trusts us. Typical of the team atmosphere at De Vrienden van Jacob is that, while we see each other as equals, we work together in a professional manner, with total concentration. Seeing guests leave happy and content after their visit, often thanking you in person for a fantastic afternoon or evening, is hugely satisfying. That never gets old.’

Service

Service

Jelmer Molendijk

“My day is a success when guests leave the restaurant happy after an unforgettable evening.”

"I first came to Landgoed Duin & Kruidberg about nine years ago. After filling various positions, both as a trainee and as a permanent employee, I am now the restaurant’s maître d’. During service, it is crucial that my team works together like a well-oiled machine. Thanks to our trust in each other, we are able to create wow moments for our guests."

Jelmer Molendijk

Maître D'

Rick Neuteboom

“I get satisfaction from surprising guests with the chemistry between wine and food.”

"During secondary hospitality school, I ended up at Karel V in Utrecht. This sparked my passion for wine. After completing my training at the wine academy and my liquorist course, I moved up to become the Sommelier. The position of Assistant Maître d’ and Sommelier suits me down to the ground.

At De Vrienden van Jacob, we serve wines both from the traditional chateaux and smaller, uniquely different domaines in the famous wine regions. With 450 wines in the cellar of De Vrienden van Jacob, about twenty open wines and house wines, we offer a generous palette of aromas, colours and flavours. When a new dish is introduced, we decide which wine best accompanies the dish through an internal wine tasting."

Rick Neuteboom

Sommelier