3-course Menu by Chef Jan Carel Haex
October 28 – 30, 2017
ASIAN STEAK TARTARE WITH QUAIL EGG
GINGER MISO SEABASS or STIR FRIED MONGOLIAN STEAK
MANDARIN SORBET WITH YUZU CREME
Jan Carel Haex is a passionate chef, at the age of 13 he decided to become a Chef. He is been raised in a foody environment with family dinners, tasting wine, cooking, and baking etc. His passion for food and cooking led him to move from the Hague to Amsterdam to study at the Culinary Arts School.
Jan Carel, began his professional career working in Amsterdam, with the prestigious French Master Chef “Jean Jacques Menanteau” and in a 5 star luxury hotel (Leading Hotels of the World), where he learned the base of French classical & contemporary cuisine. After learning the basics he went to work as a Sous Chef under Master Chef “Edwin Kats”, award-winning chef with 2 Michelin Stars (La Rive) at the InterContinental- Amstel Hotel.
After 2 years he began working as a Sous Chef in the hot spot restaurant “Sophia”, where he learned the basics of Molecular cuisine supervised by two star Michelin Chef Ron Blaauw. Every quarter there was a Michelin star chef with their signature menu for example:” Pourcel Brothers, Jean Andre Charial, Christian Muller (Paul Bocuse).
Since September 2013 he became part of the kitchen team at the private yacht called “The World” as a sous-chef western cuisine (6 star deluxe.) After his first contract he got promoted to Chef de Cuisine Tournant and is responsible for multiple galley’s. He did various training courses in Miami, internship by Chef Curtis Duffy at Restaurant Grace awarded with three Michelin stars. Jan Carel is a global travelling chef. He can adapt anywhere in the world.
Jan Carel is a highly talented chef with high flavors, contempary presentation, and classical twists.