Inside JRE-The Netherlands: A Conversation with former President Marko Karelse
As part of the JRE-community, Marko Karelse has played an active role in shaping its direction over the years. In this interview, we speak with him about his journey as a chef, his involvement within the association, and the values that guide both his work and responsibility within JRE. The conversation reflects how JRE continues to evolve through the people behind it, and what defines our community beyond the plate.
From the Kitchen to Today
Can you give us a short introduction with your name, your restaurant, and your location?
My name is Marko Karelse, chef-owner of Restaurant Villa la Ruche in Voorburg, near The Hague. At Villa la Ruche, we cook and welcome our guests in a personal and refined way, with great attention to quality, seasonal ingredients, and genuine hospitality.
How did your journey in the culinary world begin, and what inspires you most in your work today?
My journey in the culinary world began at a young age, driven by a genuine love for cooking and craftsmanship. Over the years, I developed my skills by working with beautiful products, exploring different cuisines, and learning from inspiring people.
What inspires me most today is continuously developing my own style, working with the seasons, and the daily joy of allowing guests to enjoy pure and honest flavors.
A Personal Approach to Cuisine
Can you describe the philosophy behind your restaurant and what makes it unique?
The philosophy of Villa la Ruche is rooted in a bourgondian approach, refinement, and honest cooking. We work with high-quality ingredients and allow them to speak for themselves. What makes Villa la Ruche unique is the combination of a high culinary standard with a warm, personal, and approachable atmosphere—fine dining without distance, where guests immediately feel at home.
Passing on the Craft
What advice would you give to young chefs or hospitality professionals who want to follow in your footsteps?
Stay true to yourself and take the time to truly learn the craft. Be curious, open to feedback, and committed to continuous improvement. Invest in flavors and techniques. Cooking is a craft you can refine every day, as long as you maintain passion for the product and respect for your team and your guests.
The JRE Community
How long have you been a JRE member? What made you join JRE?
I have been a proud member of JRE-Jeunes Restaurateurs for 14 years. Joining JRE was a great personal recognition for me and for Restaurant Villa la Ruche—being accepted as a member truly represents a mark of quality. What also attracted me to JRE is its strong network of like-minded chefs who share the same passion for craftsmanship, quality, and hospitality. JRE stands for identity, entrepreneurship, and development, values that strongly align with my vision as a chef and restaurateur.
Which JRE values are most important to you, and how do you put them into practice at your restaurant?
The most important JRE values for me are craftsmanship, authenticity, and hospitality. At Villa la Ruche, we put these values into practice by working with high-quality seasonal products, cooking honestly, and giving every guest personal attention. We strive for culinary refinement within a warm and approachable atmosphere.
Shaping the Future of JRE
How long have you been in the board of JRE? What does this role represent for you?
I was active on the JRE board for 10 years: 2 years as a general board member, 1 year as treasurer, and 6 years as president. This role represents responsibility and commitment to the future of our profession. It gave me the opportunity to help shape the direction of JRE, support its members, and contribute to a strong and future-oriented organization.
What goals would you like to (or did you) achieve as a JRE board member?
As a board member, my goal was to strengthen the sense of connection within JRE and to help ensure the organization remains relevant for both current and future members.
My focus was on clear communication, meaningful collaborations, and initiatives that support chefs in their professional and personal development, while preserving the core values of JRE.
JRE’s Role in Gastronomy
How do you see JRE contributing to the development of gastronomy?
JRE plays an important role in the development of gastronomy by connecting chefs, encouraging knowledge sharing, and supporting young talent. In addition, JRE provides a platform for innovation, sustainability, and entrepreneurship, helping gastronomy to continue evolving in a healthy and future-proof way.
Looking to the Next Generation
What advice would you give to the next JRE-President?
Stay close to the members and listen carefully to what is happening within the association. Lead with vision, but never lose sight of the values that define JRE. Encourage collaboration with partners, embrace innovation, and continue investing in the next generation of chefs. JRE is at its strongest when it remains personal, inspiring, and forward-looking.
