Jordy Schuijl

'As a scion of a true entrepreneurial family, I knew at a young age: I want to start my own restaurant. I got that chance in 2020, when the lease of Restaurant De Robbenjager came back to our family and I was able to realise my dream at my parents' adjacent Duinpark De Robbenjager.

Sometimes guests are surprised that I am so young (born 1999), but I have been working in the hospitality industry from a young age and have had an excellent learning experience through internships and work at renowned restaurants. Like at De Nederlanden in Vreeland on the Vecht, run by top chef Wilco Berends. At this fantastic Michelin-starred restaurant, I have worked in both the kitchen and the waiters. Wilco and Caroline Berends taught me to think and look as a restaurateur. We still have a warm relationship and I can fall back on them for advice and wise counsel.

Cooking at star level is top-class sport. It is hard work and long days. I learned a lot there. I also had several internships on Texel itself. This is how I discovered what I could add culinary value to Texel with my restaurant. And you will discover that when you come to eat with us or join us for a good glass of wine.

RJ is not only a restaurant, but also a wine bar. That's because of my passion for wine. In 2021, I will complete my training as a sommelier. Every year I visit a number of wineries and sometimes I spend years trying to get hold of a specific wine. It's great when it succeeds then! So, to share my love and knowledge of wine, RJ is also a wine bar where you can order all our quality wines by the glass. That makes it even more fun to try something new.

You will mainly find me in the kitchen, but regularly I will also play the role of host. I enjoy both. Of course, I can't do it alone. Fortunately, I have gathered a fantastic team around me. Together, we are constantly developing culinary creations or coming up with our own twist on classic dishes that many guests still like to see on the menu. In service, a mix of young talent and experienced hosts and hostesses.

We could open for the first time in spring 2021. I hope to welcome you to Restaurant & Winebar RJ soon. Do you notice anything? Or do you see areas for improvement? Feel free to speak to me. I'd love to hear from you.'