Jarno Eggen’s culinary path began in the Netherlands, where he first discovered a love for cooking alongside his mother using time-honoured recipes passed down through generations. At just 14, he took his first steps into professional kitchens, washing dishes and preparing ingredients in a local restaurant. After formal culinary training, his talent quickly gained recognition through a series of prestigious international cooking competitions. His refined 

techniques and instinct for flavour drew the attention of renowned figures in the gastronomic world, setting the stage for a promising career. His journey took him abroad to work in esteemed kitchens, including a notable stint at the Mandarin Oriental in Singapore. In 2009, Jarno and his wife opened De Groene Lantaarn in the Dutch countryside. Built on craft and care, the 

restaurant features its own windmill, where grains are milled in-house for bread and pastries. Within a short time, it rose to national prominence, admired for its precision, creativity, and deep respect for ingredients. Today, Jarno is considered one of the most accomplished chefs in the Netherlands, known for combining tradition with innovation.