Jermain de Rozario

This Michelin-starred chef works at his own restaurant De Rozario* located in Brabant's Helmond. Jermain takes his ideas from the everyday. Asian cuisine, especially Indonesia, has a special place in his heart and dishes. But his inspiration also comes from Helmond itself, especially from his vegetable garden.

*Opened the doors of his own restaurant De Rozario* in Helmond in 2016.

*Received a Michelin star in 2018.

*2022 documentary about his life 'Pressure on the Kettle'.

*Scored 14 out of 20 points in the Gault & Millau guide of 2023 and ranks 54th in the top 100 best restaurants in the Netherlands.

 

'AN INSPIRING MEDICINE MAN'

What kind of chef is he? "I see myself mainly as an open-minded chef and, in the future maybe more as a medicine man to inspire people to eat healthy. In my opinion, you don't have to completely stop using fish and meat for that at all, but you do have to produce, buy, and cook sustainably but we have always been doing that."

'CONNECTING WITH YOURSELF AND COOKING ACCORDING TO THE 7 CHAKRAS'

Jermain also has a clear picture of the future and how he hopes it will turn out.  "I think we are entering a new era where there will be more connection to who we are. I want to cook according to the 7 chakras: there are 7 primary colours, 7 octaves in a note and music goes to 432 hertz the heartbeat of the earth. I want these elements to be reflected in my dishes. It may sound vague, but it has mainly to do with being calmer and cooking from the core. My vision for the future is to dare to be yourself, to be the chef behind your own story. I have a soft spot for people who are themselves and dare to deviate a bit from the traditional. The old energy was a hierarchy, a certain stature and attitude. It should be and is becoming more real now."

'DON'T LOSE YOURSELF IN THE PURSUIT OF A STAR'

"Of course, I understand that young chefs are going for a star and that is also a nice aspiration as long as you don't lose yourself in this. So, for example, don't think you have to become friends with other chefs just because you hope they can help you further in this while you don't like them at all as a person, don't start cooking unnaturally because you think Michelin wants you to. Michelin is only concerned with truly good cooking and that works precisely if you dare to be yourself."

'BEING YOURSELF AND CREATING WITHOUT RULES'

"We don't necessarily make a starter, main course, and dessert anymore or it has to be fish or meat. We just create, and we will see what it becomes, there are no rules. I don't have much with rules anyway and I think it's a shame that too many people live by rules, and you must be so careful with what you say. I don't want to think at 80 years old why did I always listen to everyone and lose myself because of that? Thankfully, I did become the person I always hoped I would become. I am not afraid anymore. People don't speak out enough and I think that's a shame. Everyone is unique and it is important to remain yourself and stand for something, as well as be able to admit you are wrong. That way you can stand behind yourself and stay connected to the child inside you. When we grow up, we often forget why. Keep asking yourself why. Why is Corona suddenly gone? And so on... We are so divided while WE are the answer, just accept each other more."

'KEEP LEARNING'

"We are here mainly to have fun and discover ourselves and when I am 80, I think hopefully this was a fun journey. You shouldn't regret things because everything is necessary to bring you to who you are going to be. As long as you learn, the next time you find yourself in a negative situation make a different choice."

Inspiring and encouraging the generation below him is important to Jermain. For instance, he regularly speaks at schools. In 2019 he was cooking with Chaud Devant and children from primary school for the 'Cook in the Classroom' project. This is a project of the Food Education Platform that aims, among other things, to teach children that healthy food can also be very tasty. 


'IF YOU FALL, FALL FORWARD'

"I was speaking at a school just yesterday and talked about falling and getting up, but it is especially important to fall forward because otherwise you won't learn. Otherwise, you keep thinking why does this keep happening to me? And that's the moment you have to start realizing I have to see what I fall on and so stop falling on that."

'GETTING EVERYTHING OUT OF THE DAY'

"Live in the present moment. Life is my inspiration I delve more into people, is life good for you? There are lessons in every day, how you get up, how you talk to yourself. I am different every day, one day caring, the other day the rebel. I enjoy this and the most beautiful dishes come out of that. I want to get everything out of the day and strive for balance. I find peace in the woods, just walking and nothing else. That is what I need with all the hectic in my life and I also do yoga once a week. But an occasional night out and going crazy also gives me energy. I need both."

'FREEDOM, DISCIPLINE AND DEFENDING YOURSELF'

"I think it is fun to work with me because I give freedom, you are heard and allowed to give your opinion and occasionally I am also a bit 'crazy'. You can come here whenever you want as long as you perform and for me, that performance is not only on hard work but also on being reliable and loyal. I think freedom is very important for young people. They can more or less decide for themselves what time they start here, as long as it's finished, because if it's not finished, we have a problem. Because daring to get angry is also part of being able to be yourself. You must learn discipline. And you can always defend yourself, that's not arrogance. I have defended myself in a talk show where several 'gentlemen' thought they could put me in my place for a while, and then I defended myself by saying do you have a star? Have you made a documentary? And no that's not arrogance but just a mechanism that then automatically kicks in..."

'TRAITS OF A GOOD CHEF'

"In my opinion, a good chef must have empathy; you have to know what is going on with the other person, what kind of family they come from, and take this into account. Furthermore, never argue during work and have perseverance, which is also very important. In my opinion, a chef should also be interested in art, fashion, and culture, because that is all interconnected.

'THE QUEST FOR PERFECTION IS THE DUMBEST QUEST EVER'

"It is creating something that is not there yet. And not that search for perfection that everyone keeps talking about. Searching for perfection, in my opinion, is the stupidest search ever. Being different and self-aware or in other words non dualism, individuality is what it's all about. If I was not a chef, I would be a photographer, dancer, artist, fashion designer as long as it is something where I can create something from the core."

"I find it impressive when chefs create something for me with products, I don't like but then find delicious and that has happened to me at least twice. One time I was at Jef Schuur’s restaurant on Texel, where I ate a dark chocolate bonbon with arugula and gorgonzola. I don't like gorgonzola but apparently, I do in this combination. The second time was at restaurant Odille, chef Casimir had prepared escargots in such a way that I really liked them. But for me personally, Saoto soup is the best, you can always wake me up for that."

'MAKING SOMETHING NEGOTIABLE AND STARTING THE DISCUSSION'

A documentary has been made about Jermain's eventful life. In it, he makes no secret of his wild past. As a 15-year-old boy, he left his parental home and went to one house party after another. This beautiful documentary about his life called 'Pressure on the Kettle' can be seen on Netflix.

"In my documentary, I take a joint at one point after a long working day to relax and reflect. I hesitated for a long time to show this. Some people don't understand this and say, 'Oh he's on drugs', others think it's cool that I am honest enough to show this. I find it especially important that I make something discussable with this and get the discussion going."

'REAL HAPPINESS'

"But well, a program, a book, and a Michelin star don't make you happy in the end. It is the delusion of the day, three days later everyone is busy with something else. If you can engage socially and help people this will take you further and will give you real satisfaction, very soft but definitely true."

"Clothing is also important to me personally and as a chef because it also shows a piece of yourself. I am totally happy with your chef jacket Fratello. A beautiful design and very nice to work in."

View our Chef Jacket Fratello