JRE is an association of young restaurateurs and chefs who want to share their talent and passion for food with likeminded people. We have over 350 restaurants and 160 hotels in total, spread across 15 countries: Australia, Austria, Belgium, Croatia, Germany, France, Ireland, Italy, the Netherlands, Romania, Serbia, Slovenia, Spain, Switzerland and the United Kingdom.
JRE chefs combine extraordinary talent, a deep passion for cuisine, a love of local produce, and a strong sense of tradition. Their cooking expertise paired with the outstanding atmosphere of their restaurants offers a truly incredible experience.
JRE membership is open to young restaurateurs and chefs under the age of 42. However, when members reach the age of 50, they are awarded ‘honorary’ status and join JRE’s ‘Membre d’Honneur’.
At JRE, everything revolves around sharing, encouraging and inspiring passion and talent for food. Our young chefs show great solidarity with each other and are delighted to exchange their cooking knowledge and expertise. As a guest at a JRE restaurant, there’s no doubt you will reap the benefits of this collective passion.
What makes us stand out
We care more
- About food and where it comes from
- About sustainability
- About maintaining biodiversity
We remain true to ourselves
- Via modern food preparation honouring cultural heritage
- By respecting and promoting culinary identity and traditions from around the world
- By safeguarding “terroir”
We are open to the new
- By understanding food as evolution
- By driving innovation
- By understanding that excellent innovation will become a new tradition
We bring never- ending passion to life
- When we create and cook
- When we support one another
- In our role as hosts
We create perfect moments
- By being up close and personal
- By making guests feel at home
- By connecting people
Discover our menu
The extensive and comprehensive à la carte menu offers a wide choice of creative dishes. Because the desired products are not always available on Bonaire it's a sport and creative challenge for the kitchen to find the best products and process these in our menu. This means that we work with the finest tropical fruits and vegetables from South America, the best beef from the United States, delicacies and cheeses from Europe and the fresh fish, of course, here from the Caribbean Sea.