Jasper Schoorl

Jasper Schoorl

After a career as waiter in Switzerland and Amsterdam, at the age of 23, I started Culinary School and continued my career in the kitchen. Since then I have always worked as chef, sous-chef and head chef. Starting in Amsterdam, then in Switzerland, Austria and Canada, I have always worked in renowned kitchens. Trendy restaurants, chic hotels in the Alps. A Michelin starred-restaurant and well known caterers are all on my CV. Since 2005 I work as a Private and Freelance Chef.

My cooking style is international-modern-classic, where I always use freshest and high-quality ingredients. I always strive for an intense taste experience based on the classic French menu, using  classic and modern cooking techniques.

Students Hotelschool The Hague

If necessary, there will always be an assistant present to serve you and to assist the Chef. Because i promise high service quality, i prefer to work with Hotel Management  Students.

Hospitality Management

In 2009 I started an education in International Hotel Management at Stenden University in Leeuwarden. Graduated  in 2013 (Bachelor Degree)