“I’m looking forward to collaborating with the Bonemasters Europe team to introduce current and future generations of chefs to the authentic, pure flavors as well as usability of the assortment, especially in a time where we face challenges in regard to efficiency, time-limits, cost and creativity.” – Onno Kokmeijer

After being on the market for a year exactly, we are looking forward to our next chapter in 2020 and even more excited that it will include Executive Chef and Restaurant Manager Onno Kokmeijer, of the two Michelin star awarded Ciel Bleu Restaurant (Okura Hotel Amsterdam). Though he needs no introduction, Onno Kokmeijer brings with him years of experience in the Hospitality Industry, both within the Netherlands and around the world. His passion for high quality ingredients and cuisine not only aligns with the values of Bonemasters Europe, but will be the backbone of the partnership.

Conrad Brown, Chief Executive Officer of Bonemasters Europe: “I am extremely honored to welcome Onno on board as brand ambassador for Bonemasters Europe. For Bonemasters, this collaboration cements for us that our products really are paving a path for change in the Hospitality Industry. It is a great privilege that Onno has chosen to take on a new journey with us and to put his trust in what we do and produce. At Bonemasters Europe quality comes first. We have the experience, facility and passion to provide chef’s with products that are incomparable. We look forward to working on many exciting projects with Onno in 2020 and beyond.”

Onno Kokmeijer: “We all have that moment that you think to yourself, this can’t be possible. Even if you have 25 years of experience. That is what happened to me when tasting the Bouillon, Jus and Glaces of Bonemasters Europe.


About Onno Kokmeijer and Ciel Bleu Restaurant**

For many years Onno Kokmeijer has been part of the culinary world. Since he was 17 years old Onno has been working for ‘De Twee Schouwtjes’, ‘De Swaen’, ‘De Hoefslag’, ‘De Gieser Wildeman’ and ‘Karpendoekse Hoeve’. After his role as a sous-chef at ‘Merlet’ he made the move to Ciel Bleu ** in 2003. The ‘SVH meesterkok’ as part of the chefs duo, with chef de cuisine Arjan Speelman, is constantly looking for perfection in products as well as balance and craft. The ultimate reward for them will be a third Michelin star.

Ciel Bleu Restaurant **, situated on the 23rd floor of Hotel Okura Amsterdam, led by chef team Onno Kokmeijer and Arjan Speelman received a second Michelin star in 2007. The restaurant is affiliated with Alliance Gastronomique and has no less than three ‘SVH Meesters’, namely Meestergastheer Pasquinel Kolk, Wijnmeester Noël Vanwittenbergh and Meesterkok Onno Kokmeijer. The Chef’s Table, adjacent to the kitchen, can be reserved for a maximum of 10 guests. ‘Starlight’ offers private dining options for groups from 10 to 24 persons.

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