Guest Chef at Hangar-7 Salzburg
How the Executive Chef of Vinkeles reinterprets classic French haute cuisine with modern precision: At Restaurant Ikarus in Hangar-7 in Salzburg, world-class cuisine meets one of Europe’s most exciting culinary styles: Jurgen van der Zalm, Executive Chef of the 2-star restaurant Vinkeles in Amsterdam, presents a menu characterized by a focus on ingredients, precision in sauces, and uncompromising quality – demonstrating how modern haute cuisine is conceived today.
Jurgen van der Zalm will be a guest chef at Restaurant Ikarus in Hangar-7 in May 2026, showcasing his cuisine, which at first glance appears understated and reveals its greatest strength precisely in that. It is a precise, well-thought-out, and self-assured form of haute cuisine that does not rely on spectacle to impress.
Van der Zalm brings not just a menu to Salzburg, but an attitude. An attitude that has developed from years of consistency, culinary discipline, and a deep trust in the product. His motto: Less but better.
A Career of Consistency
At The Dylan Amsterdam, a venue with a rich history in the heart of Amsterdam, van der Zalm has found his culinary home. He has been part of this place for over fifteen years – an extraordinary display of continuity in an industry often marked by frequent changes. This long tenure is more than just a footnote in his biography; it shapes his cuisine in a way that can only come with time.
Through his formative collaboration with Dennis Kuipers and inspired by stints in some of Europe’s most demanding kitchens, van der Zalm developed a clear, distinctive style. Today, he leads a team of twenty-four chefs and runs the restaurant Vinkeles with a calmness and consistency that is reflected in every detail.
A symphony of flavor and texture
The menu presented by van der Zalm at Hangar-7 does not follow a traditional sequence, but rather an internal logic. Each course builds upon the previous one and creates its own sense of anticipation. Even the first impressions reveal a complex array of flavors. Shiitake mushrooms combine with banana and licorice to form a surprisingly clean composition. The razor clam gains a subtle, floral freshness from myoga and sakura. The red shrimp in the chawanmushi reveals a deep, almost meditative dimension, while the sea bass with cucumber meringue and tzatziki sorbet brings a playful lightness to the menu.
This balance between precision and lightness runs through the entire evening. Yuzu and pear create a delicate tension in the hamachi, while the poached oyster with sea urchin and caviar unfolds a concentrated depth. The chef’s signature style is particularly impressive in the langoustine, whose combination with Nashi pear and sauce à l’américaine develops a remarkable clarity. The sauce does not function merely as an accompaniment, but as a unifying element that brings the individual components together.
This approach remains consistent throughout the subsequent courses. Mustard, parsley root, and truffle lend the monkfish a mellow, earthy texture. The intensity of the Wagyu is precisely balanced and complemented by egg yolk and bone marrow, without losing any of its elegance. Even the desserts follow this logic. Citrus notes, Gewürztraminer, tomato, and red basil are used in such a way that they preserve freshness, excitement, and clarity.
The Art of Sauce as a Unifying Element
In the international culinary scene, van der Zalm is often referred to as a master of the art of sauce. This reputation becomes immediately apparent when experiencing his dishes. Sauce plays a central role in his cuisine. It provides structure, unifies the dish, and adds depth. At the same time, it is always precisely measured and never overpowers the main ingredient. This skill requires a deep understanding of classical techniques and a remarkable sensitivity in handling flavors. It is the expression of a craft that has been refined over the years. In conversation, van der Zalm explains that ingredient quality is his absolute priority and that he deliberately focuses on just a few components. “Young chefs in particular often make the mistake of trying to combine too many elements in a single dish”, says the two-star chef.
Our Conclusion
The guest appearance at Hangar-7 offers a rare glimpse into a kitchen characterized by clarity, consistency, and depth. Jurgen van der Zalm demonstrates how classic techniques and modern perspectives can be combined to create a distinctive signature style. It is a form of haute cuisine that needs no explanation because it is understood
Fact Box: Jurgen van der Zalm
Name: Jurgen van der Zalm
Position: Executive Chef, Restaurant Vinkeles
Location: Amsterdam
Restaurant: The Dylan Amsterdam
Michelin: Two stars since 2023
Experience: Over 15 years at The Dylan, international stints at leading three-star restaurants across Europe
Culinary style: Classically grounded, ingredient-driven, precise, and seasonally focused
Team: Leads a 24-person kitchen team
Philosophy: Quality begins with the ingredient and ends with perfection in the details; his motto: Less but better!
© Helge Kirchberger Photography
