In this episode of Chefs & Cellars, we travel to Texel to visit Restaurant RJ, where we sit down with owner Jordy Schuijl.Currently operating from a temporary location in Den Burg, RJ finds itself between two chapters as Jordy prepares for an ambitious new restaurant and hotel in De Koog. Yet, as we discovered during dinner the evening before recording, very little about the current restaurant feels temporary.

During our conversation, we explore Jordy's route into hospitality, from growing up in a family active in tourism on Texel and starting as a dishwasher at eleven, to gaining experience in the kitchen, service and wine. An important period at Michelin-starred De Nederlanden helped shape his approach before he returned to Texel and opened Restaurant RJ in 2020.

We also look ahead to RJ's next chapter. The new location in De Koog will bring together an intimate restaurant of approximately 26 seats, 18 hotel suites and a dedicated wine cellar. Rather than becoming larger, Jordy's ambition is to create a more complete experience, where guests can travel to Texel, dine, explore the cellar and stay overnight under one roof.

Food and wine naturally form an important part of the episode. Together with chef Patrick van der Hoek, Jordy creates a cuisine rooted in French foundations while incorporating influences and ingredients from elsewhere. Texel provides part of their pantry, but quality and seasonality ultimately determine what reaches the plate.

Wine is equally central to RJ's identity. Jordy's extensive collection includes hundreds of wines, with a significant selection available by the glass through Coravin. Burgundy is a particular passion, but the cellar reaches far beyond the classics. During our dinner, that philosophy resulted in pairings ranging from Albert Boxler Riesling with Hamachi to Jura Chardonnay-Savagnin with A5 Wagyu, Clams and Seawater, demonstrating an approach driven more by the structure of a dish than by convention.

You can discover more about Restaurant RJ in the full article and dining review on our website, where we explore Jordy's philosophy, the plans for De Koog and the complete menu and wine pairings enjoyed during our visit.

Join us on Texel as we discover Restaurant RJ at a fascinating moment in its development, and hear how Jordy Schuijl is bringing together food, wine and hospitality to create the next chapter of this increasingly distinctive island destination.