Welcome to Throubi Restaurant, where a wellness-focused approach through Greek Mediterranean cuisine sourced from small local producers is being embraced.

Jonathan Zandbergen

30-31 JUL 2022

Jonathan Zandbergen has been working as an executive chef for Michelin-starred Restaurant Merlet since 2015. His cooking method is based on tradition and innovation. Fine products, special flavors from around the world, and an innovative French kitchen. He has won several awards such as the ‘Prix Culinary Le Taittinger’ in 2014 and has been voted by Gault & Millau as the Talentful Chef of 2017. The Dutch public got acquainted with Jonathan Zandbergen by several media appearances, most recently as a jury member in the RTL program Topchef Academy. “I create tasteful dishes with local ingredients. I’m always in search of the best products in the surrounding area, with respect for the animals and all the other things nature gives. Vegetables are very important since they bring agreeable flavors and because they are easily digestible. The story of a product matters. The idea of slow food is an idea that suits me. Take for instance the superb fresh bass of fisherman Jack or the tasty vegetables of Jeroen of the farm Noorderhoeve. The passion and dedication of the producers and the way they treat their products are what counts above all. As a chef, I pursue this passion and dedication in the kitchen of Merlet.”

Begoña Rodrigo

4-5 JUL 2022

Chef Begona Rodrigo is the Head Chef of La Salita. Located in Valencia, Spain, occupying a building in the city’s Ruzafa district, La Salita stands out for its different dining options on the ground floor and the gastronomic restaurant upstairs. She came into the world of cooking almost out of necessity. “I have not decided to be a cook. Life has done it for me”, she assures. Her extensive experience in the kitchen does not come from family, nor from tradition. She trained in various hotels and kitchens before opening her own restaurant. Today, La Salita with 1 Michelin star is not her only project. She has united all her projects under the name of Anarkía, an idea that defines her ideas very well, crazy with a little from there and another from there. Doing what she really likes the most, what she wants.

JACOB HOLMSTROM

21-22 .09 .2019

Jacob Holmström was practically raised at his father’s restaurant. He spent a year at a restaurant called Linnéa, that’s where he first met Anton, with whom he now runs Gastrologik. After Linnéa, he spent two years working at Bagatelle, which later became a two Michelin starred restaurant. Later he moved to Paris where he met Pascal Barbot and he quickly got promoted as a chef de partie at Lástrance. After two years, the restaurant earned its third Michelin star. "The price is not what makes the produce exceptional; it is the quality that does that", he claims. Working this way, by listening to the producers, he guarantees that the restaurant always has what’s best in that moment of time.

THANOS FESKOS

25.06.2018

Thanos studied financial economics and nothing showed he would thrive in the kitchens till his military service where he realized he enjoyed the feedback of his fellows about his food. Discovering his passions was the moment he decided to perfect the art of cooking. The culinary studies and some jobs in local restaurants ended with an internship at a restaurant that was aiming to win a Michelin Star. He then thought he should work at a restaurant already awarded with Michelin stars and after sending multiple applications he got his first job in Geranium where he stayed for three years working in different parts of the kitchen including the patisserie. After a short stint in Athens where he worked at Hytra restaurant he couldn’t resist the offer of Rasmus Kofoed to return to Geranium as the Assistant Head Chef where he is till now.