Bernard Janssen currently serves as Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels. Additionally Bernard launched the first US ZWILLING Culinary Studio at the company headquarters in Pleasantville, New York, offering cooking classes, product trainings and private events.
Originally from The Netherlands, Bernard has over twenty years of culinary experience working as Executive Chef in restaurants and cooking schools internationally. He travelled Europe to host trainings and demos for the Zwilling Group. Bernard’s cooking style specializes in inventive flavor combinations with a flair for creating beautiful plate presentations. Using this expertise, he often writes original recipes for retail partners and travels across the country for product trainings, trade shows, retail and cooking events supporting all premium brands falling under the ZWILLING J.A. Henckels umbrella like; Staub, Demeyere, Miyabi and Ballarini.