Meet Jozua
Le Nouveau Chef presents a fun and laid-back interview series, featuring dedicated individuals who truly inspire us. Guests respond spontaneously to questions that span topics like food culture, childhood ambitions, breakfast habits, and everything in between.
Jozua Jaring is the head chef and owner of Ratatouille Food & Wine in Haarlem, a restaurant that has proudly held a Michelin star for many years. With a focus on seasonal ingredients and a classic French foundation, he has refined his culinary style into a unique experience. His signature dish, Ratatouille, has been a favorite for over 11 years. Beyond being a chef, Jozua is an ambitious entrepreneur working toward a second Michelin star while continuously inspiring his team.
Do you like surprises, or do you prefer sticking to a plan?
I’m definitely someone who loves a good plan. Everything must be well thought out: recipes are tested, preparations are precise, and we work with full focus. This ensures everything that leaves our kitchen is perfect, giving our guests the experience they deserve.
What’s the best part of your daily routine?
I always look forward to starting the day at the restaurant. As soon as the first team members arrive, I greet them with an upbeat “Good morning, chef.” Then the routine begins: receiving suppliers, inspecting all the products, and prepping the kitchen. That energy, that focus—that’s what I love. Everyone is ready, the team is sharp, and together we start a new day aiming to surprise and delight our guests.
What’s your favorite season, and why?
Spring is my favorite season. It’s when everything starts anew: flowers bloom, lambs frolic in the fields, and nature regains a fresh energy. This inspires me enormously, both personally and in the kitchen. I always cook with the seasons, and spring offers fantastic ingredients to work with. Fresh produce like asparagus, young vegetables, and herbs truly make me happy. For me, spring represents renewal and creativity.
How do you stay motivated every day?
My motivation comes from the heart of what we do: fresh ingredients. I find it amazing to see how something simple can transform into a dish that touches people. But it goes beyond that. Motivating and inspiring my team is a huge part of my drive. As a chef and entrepreneur, guiding the entire process, from kitchen to restaurant floor, is something I deeply enjoy.
What’s the strangest thing you’ve ever collected?
I’ve been a collector since I was young. It started with flippos, like many kids, but my real passion turned out to be Michelin memorabilia: little figurines, booklets, and other vintage items. As a child, I collected them because they were unique; now, having earned a Michelin star myself, they hold even more meaning. They feel like a piece of my history and an inspiration for the future.
What’s your guilty pleasure in the middle of the night?
There are moments when I simply enjoy the little things in life. In the stillness of the night, I sometimes grab a bag of chips and a glass of wine. It may sound like a guilty pleasure, but for me, it’s just a moment of relaxation.
What’s your greatest talent?
My greatest talent is organizing. I now run two businesses and ensure everything runs smoothly. But the most rewarding part of my job is motivating my team. I want everyone who works with me to not only have a good time but also learn something valuable. When someone moves on after working with me, I hope they take away skills that enrich their entire career.
What’s the first thing you pack for a trip?
My swimsuit, of course! In my free time, I enjoy swimming with my kids. Relaxing in the pool together, laughing, and savoring the moment—then sharing a delicious meal afterward. That, to me, is pure happiness.
What’s your signature dish as a chef?
A dish very dear to me is my signature dish: Ratatouille. It’s named after our restaurant, but it’s so much more. It’s a creation we’ve completely redeveloped and refined. It has been on the menu for 11 years, and guests keep coming back for it. It’s vegetarian, but you don’t miss a thing—no meat, no fish—just pure flavors. That’s what makes it special.
Which country would you visit just for the food?
When it comes to food, Italy is my favorite destination. The simplicity and purity of Italian cuisine fascinate me. A dish with just three or four flavors can be perfectly balanced. It shows that less is sometimes more. Besides Italy, I remain inspired by Scandinavian, French, and Asian cuisines. Each offers something unique, and I keep these influences in mind when creating new dishes.
What milestone do you still want to achieve?
My biggest ambition is earning a second Michelin star. It’s not just about the star itself but about the challenge of continuing to grow. Together with my team, we’re working hard toward this goal, and the process itself brings me immense satisfaction.
If you could relive one moment, what would it be?
If I could relive one moment in my life, it would be the birth of my children. It remains the most beautiful thing ever. Those moments remind me of what truly matters in life.
Where do you find the most peace?
I find peace at home. I enjoy the small things, like taking my kids to school, reading a good book, or sipping a glass of wine. It’s the simple things that make me happy and recharge my energy.
Where do you draw your inspiration from?
I find inspiration everywhere. I love observing how other chefs work, especially abroad. Scandinavian cuisine, French haute cuisine, and even Asian flavors continue to inspire me. But in the end, I stay true to my own style: classically rooted with influences from around the world.
