Our chefs

The executive chef

Aart Polderman de Jong has always been connected to cooking. A strong relationship since childhood when, through the window of a restaurant on the way to school, he watched with curiosity the cooks work fresh products just delivered. The desire to transform and sublimate the freshly caught fish and these colorful vegetables has never really left. He became cook.

His childhood dream come true, he left the Netherlands and sets out to discover the world. From Madagascar to Indonesia, Denmark to France, he refines his recipes, enriches them constantly with new products and new flavors.His preference will be fish and seafood, delicate and complex products to work, which enable him to unleash his creativity.

He combines the flavors from other countries with the traditional flavors of French cuisine with virtuosity.

Surf & Turf is the dish of his creation which he is most proud. It combines beef tenderloin slices, prawns sautées, Asian vegetables and jasmine Thai rice. A delight!

Aart Polderman de Jong has a taste for beauty and good. He dreams of satisfying international customers in his restaurant by putting forth his talent. A new challenge awaits him in the kitchen of Brasserie Kennedy … for your biggest pleasure.

Pastry chef

After cooking school at the Lycée Hotelier of Metz, Fabrice Minerva specializes in pastry at the Institute Ernest Meyer. He then worked for famous houses in the capital before joining the kitchen of Brasserie Kennedy as a pastry chef. Passionate about his profession for over 25 years, delighting gourmands with its sweet creations full of finesse and lightness.

Our Pastry Chef Fabrice Minerva offers a selection of tasty homemade desserts to finish your meal in beauty. A sweet treats festival where Star flavors (chocolate, vanilla, caramel and praline) go along seasonal fruits in a delicate harmony.