Utrecht, 21 October 2025 - Bastiaan Arts is the new Executive Chef at Royal Jaarbeurs. With an impressive international career, from the Radisson Blu in Georgia to commanding 26 river cruise ships, Bastiaan brings a world of flavours to Jaarbeurs's kitchen. Jochem Schut, Head of Hospitality: "Bastiaan knows better than anyone how to bring gastronomy and experience together. His creativity and team spirit perfectly match our ambition to make Jaarbeurs a place where people come together, get inspired and enjoy themselves."
Behind the scenes: precision and passion
In the kitchen, it’s all about precision, creativity and collaboration. Bastiaan works closely with sous-chef Michel Sturkenboom and involves the whole team in putting together the food book. This is the culinary overview of all the dishes and set menus that Jaarbeurs offers its guests. “I prefer to work with fresh, locally sourced ingredients. You can taste the quality and the story behind them, which makes cooking for our guests even more special,” says Bastiaan. “What I love most is that everyone contributes ideas and gets involved. Taking pride in your own recipe – that’s what motivates you!” His international experience translates into surprising dishes that suit a wide range of events, from intimate dinners to large-scale trade fairs and conferences.
A cuisine that brings people together
Bastiaan believes in a kitchen that connects and inspires people. “Good cuisine isn’t just about flavour, but about collaboration. When everyone feels seen and involved, you can taste that on the plate.” That sense of involvement creates a dynamic working environment where camaraderie and quality go hand in hand. Jochem Schut: “Bastiaan brings not only craftsmanship but also team spirit. He knows how to move people with his dishes and his way of working.”
Cooking with a vision for the future
Bastiaan looks to the future. On his wish list are his own soup range, an open-kitchen concept and guided tours for visitors, customers and staff. He also plays an active role within the Jaarbeurs Academy, the in-house training programme. “I want people to really experience the craft. Guided tours of the kitchen aren’t just fun, they’re inspiring too.” Together with partners such as Randstad, people who are distanced from the labour market are given the chance to discover their passion for cooking.
