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JRE-Jeunes Restaurateurs

Name: JRE-Jeunes Restaurateurs
Address: Beemdstraat 26, Eindhoven, 5652AB, NL
Telephone: +31402260934

Startpagina
Nederland
Eindhoven
JRE-Jeunes Restaurateurs

A collective of passionate young chefs pushing the boundaries of taste and creativity!
390 Chefs JRE is an association of young top chefs & restaurateurs.

They have in common that they share their never-eding passion for professional gastronomy.

08/10/2026

New JRE Member: Chef-owner Tom Vermeiren of Wilford T in Temse, Belgium

On the banks of the Scheldt in Temse, chef Tom Vermeiren has created Wilford T, bringing gastronomy, warm hospitality, and contemporary art together in a listed townhouse. “Exceptional kitchen quality, gastronomy at the highest level, and warm service.” Tom’s cooking puts the product first, working with seasonal ingredients, original combinations, and deep, intense sauces while keeping flavours clear and recognisable. Through its close connection with art platform Wilford X, the restaurant adds another dimension to the experience, creating a distinctive meeting point between cuisine, art, and place.

07/10/2026

Celebrating our JRE-Netherlands members in the MICHELIN Guide 2026

Behind every recognition are people who bring their vision to life through daily work, dedication and hospitality. This year’s MICHELIN ceremony in the Netherlands brought several reasons to celebrate within our JRE community.

At Restaurant Ambrozijn in Valkenburg, Sven Nijenhuis, Joëlle and their team received their first MICHELIN star. Our warm congratulations to everyone who has contributed to this milestone.

Edwin Soumang and Bjorn Massop were also recognised as Mindful Voices by the MICHELIN Guide. Through this global editorial platform, their stories and approaches become part of a wider conversation about the future of gastronomy, hospitality and w**e.

We also congratulate our members who retained their MICHELIN stars, recognising the commitment and care their teams bring to every service.

04/10/2026

A plate that invites you to discover more, as the menu at Joelia unfolds course by course.

by member

02/10/2026

JRE x Parmigiano Reggiano: The 2026 Casello d’Oro Winners, Interpreted by JRE-Chefs

Following our first collaboration in 2025, the JRE x Parmigiano Reggiano journey continues in 2026.

With this year’s Casello d’Oro selection concluded, 13 award-winning Parmigiano Reggiano cheeses have once again been entrusted to JRE–chefs from Italy and Germany.

13 chefs. 13 cheeses. 13 original recipes.

Each chef brings their own culinary identity to their selected cheese, highlighting its character, complexity and versatility.

Discover the 2026 recipes on the JRE website and app.

02/10/2026

New JRE Member: Chef Claudio Favero of Sabatini at The Royal Garden in Kowloon, Hong Kong

At The Royal Garden in Tsim Sha Tsui, chef Claudio Favero continues the story of Sabatini, bringing the traditions of the original Roman restaurant to one of Hong Kong’s long-standing Italian dining addresses. “We respect every guest. Through the atmosphere, food, service and the way we welcome people, we want them to understand what Italian cuisine is about.” Rooted in classic Italian cooking, the menu brings together seasonal ingredients, handmade pasta, seafood, meat and regional w**es, all served with the warm hospitality that has defined Sabatini for generations. The result is an authentic Italian dining experience shaped by tradition, craftsmanship and a strong sense of hospitality.

01/10/2026

Hong Kong joins JRE-Jeunes Restaurateurs: A New Culinary Chapter in Asia.

Today, we proudly welcome Hong Kong to JRE-Jeunes Restaurateurs, bringing one of Asia’s most dynamic and internationally connected culinary destinations to our global community.

JRE-Hong Kong begins its journey with Sabatini Ristorante Italiano at The Royal Garden in Kowloon, a long-standing name in the city’s dining scene. With roots tracing back to the original Sabatini, founded in Rome in 1958, the Hong Kong restaurant has been sharing Italian cuisine and hospitality with generations of guests since opening in 1992.

Led by chef Claudio Favero, Sabatini stays true to its Roman heritage through seasonal ingredients, handmade pasta, Italian classics and a strong culture of hospitality. Claudio brings experience from renowned Michelin-starred kitchens in Italy, Spain and Macau, combining his international background with a lifelong connection to Italian cuisine.

With Hong Kong joining the network, JRE continues to grow its international community while creating new opportunities for collaboration, exchange and inspiration between members across Asia, Europe and beyond.

Welcome Hong Kong. We look forward to this new chapter and the growth of JRE-Hong Kong.

ItalianCuisine

30/09/2026

The Art of W**e and Pairing at Le Saint Paul

We spoke with Johanna Roullier, sommelier and co-owner of Le Saint Paul in Préfailles, France, and winner of the 2026 JRE Sommelier of the Year Award powered by Marchesi Antinori.

At Le Saint Paul, Johanna has developed an approach to w**e that brings together knowledge, intuition and a strong sense of place. For her, sommellerie is above all about sharing: creating thoughtful pairings, telling the stories behind each w**e and adding something special to the guest experience.

In this interview, she shares her journey into the world of w**e, her approach to pairing w**e and cuisine, the importance of curiosity and connection, and what this recognition means to her and the entire team at Le Saint Paul.

Read the full interview via the link in bio.

Sommellerie W**ePairing MarchesiAntinori

29/09/2026

The fifth edition of the JRE x Marchesi Antinori W**e Guides is here!

JRE-Germany Sommelier Moritz-Christian Brand of Fachwerk im Hotel Stadt Kassel takes us into the world of Pietrabianca 2023, an elegant and expressive Chardonnay and Fiano from the Tenuta Bocca di Lupo estate in Apulia.

From Michelin-starred gastronomy to years spent travelling through w**e-producing regions around the world, Moritz-Christian has built his approach on experience, instinct, and a deep appreciation for terroir. His connection with Marchesi Antinori goes back to his early training years, shaping a lasting admiration for the diversity and character of Italian w**es.

“I enjoyed reconnecting with the character and diversity of Italian w**es.”

From quail and Breton turbot to butternut pumpkin and caramelized figs, this guide explores the elegance, generosity, and complexity of Pietrabianca through the perspective of a sommelier who trusts experience over passing trends.

Read Moritz-Christian’s full explanation and discover the complete w**e guide through the link in our bio.

Tenuta Bocca di Lupo Moritz-Christian Brand Hotel Stadt Kassel GmbH

**eGuides TenutaBoccadiLupo

29/09/2026

JRE x Parmigiano Reggiano: Recipe No. 6

Parmigiano Reggiano Panna Cotta, Sage Ice Cream, Ricotta Cream with Lemon Zest, and Balsamic Vinaigrette by JRE Chef Massimiliano Mascia from San Domenico.

Part of the Casello d’Oro project, this recipe highlights one of the 2025 award winning cheeses. 4 Madonne Caseificio dell’Emilia, Certified No. 3619, is reinterpreted here through a contemporary dessert inspired by the flavours of Emilia Romagna.

Parmigiano Reggiano takes different forms, from a delicate panna cotta to sage ice cream, paired with ricotta, lemon zest, and balsamic vinegar to create a balance of richness, freshness, and aromatic contrast.

A refined balance of flavour, built around the character of the cheese.

Discover the full recipe on the JRE website and app.

Adres

Beemdstraat 26
Eindhoven
5652AB

Openingstijden

Maandag	08:30 - 17:30
Dinsdag	08:30 - 17:30
Woensdag	08:30 - 17:30
Donderdag	08:30 - 17:30
Vrijdag	08:30 - 17:30

Telefoon

+31402260934

Website

http://www.jre.eu/

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