CV

Curriculum Vitae

Richard Jacobsen
Apeldoorn, Netherlands
Mobile: +0031 (0) 644802248
Email: healthcooking@outlook.com

Profile Summary
An accomplished and highly skilled culinary professional with over 25 years of experience in the hospitality industry. I specialize in high-quality cooking, menu development, food styling, and catering, with a proven track record of success in Michelin-starred kitchens, high-end restaurants, and international culinary workshops. My expertise includes leading culinary teams, managing restaurant operations, and creating exceptional dining experiences in a variety of international settings. I am looking for opportunities with dynamic organizations that value quality cuisine, innovation, and sustainable food practices.

Professional Experience

Founder & Chef Health & Cooking
January 2013 – Present
Apeldoorn, Netherlands |

  • Launched and developed a personal culinary business offering bespoke dining experiences, cooking workshops, and food consultancy services.
  • Focused on providing high-end, customized menus and innovative culinary concepts.

Chef, Hotel Schylge
December 2020
Terschelling, Netherlands

  • Led the development of a new culinary concept focusing on Wadden cuisine, aligning the hotel’s vision with regional flavors and sustainable ingredients.

Founder, Zen City (Sustainable Co-working Network)
2013 – 2018
Prague, Czech Republic

  • Founded and managed a sustainable co-working space integrating culinary services and promoting eco-conscious business practices.

Owner, Art & Cooking
2003 – 2013
Apeldoorn, Netherlands

  • Managed a company providing food styling, culinary photography, catering services, and troubleshooting for restaurants.
  • Organized and hosted cooking lessons, workshops, and demonstrations tailored to various audiences.

Independent Chef, Michelin-Starred Kasteel Engelenburg
August 2002 – January 2003
Brummen, Netherlands

  • Worked as an independent chef at a Michelin-starred restaurant, providing exceptional dining experiences for exclusive events and parties.

2nd Chef Cook, Theater Hotel Restaurant Gooiland
December 1999 – April 2002
Hilversum, Netherlands

  • Worked as the 2nd Chef, managing kitchen operations and providing troubleshooting expertise to ensure smooth restaurant service.

Sales Manager, Hanos Luxury Restaurant Supplies
June 1999 – November 1999
Apeldoorn, Netherlands

  • Managed the Patisserie department, advising clients on dessert creation and providing luxury restaurant supplies to high-end establishments.

Chef, Golf and Business Club De Scherpenbergh
September 1998 – May 1999
Lieren, Netherlands

  • Led the establishment of a new restaurant, including menu development, staff management, and operational oversight.

International Culinary Experience

Trainer, Ethiopian Cooks for Diplomat Restaurant
April 2012
Addis Ababa, Ethiopia

  • Conducted culinary training for Ethiopian chefs at the Dutch Embassy, focusing on international cuisine and high-end dining practices.

Safari Chef Trainer for Luxury Travel Agency
May 2007
Tanzania

  • Trained safari chefs in luxury dining, emphasizing local ingredients and sustainable culinary techniques.

Troubleshooter & Consultant, Ford Abbey Luxury B&B
October 2005 – March 2006
England

  • Provided troubleshooting and culinary consultancy for a luxury B&B, improving the quality of meals and streamlining kitchen operations.

Chef, Mi Dushi Summer Activity School
Every summer since 2005
France

  • Managed the preparation and organization of daily meals for 80 children, focusing on healthy, nutritious food for summer camps.

Education & Training

SVH Teacher Courses
1998
Deventer, Netherlands

  • Completed advanced courses in culinary instruction and kitchen management.

SVH Academy, Restaurant Cook (Higher-Level Training)
1993 – 1994
Zoetermeer, Netherlands

Apeldoorn College, Primary Restaurant Cook Education
1990 – 1992
Apeldoorn, Netherlands

Skills & Expertise

  • Culinary Skills: Menu development, high-end cooking, food styling, catering, troubleshooting, kitchen management
  • Leadership: Team management, staff training, kitchen operations, cost control
  • International Cuisine: Expertise in global cooking techniques and regional specialties
  • Technology: MS Office, internet applications, food photography, culinary software
  • Languages: Dutch (native), English (fluent), German (basic)

References
Available upon request.