Leon Mazairac leaves Michelin-starred restaurant Karel 5 and takes over De Hoefslag

The ambition for De Hoefslag is clear. Mazairac and Kooke want to re-establish the characteristic house as a place where gastronomy and hospitality come together in various forms. In doing so, De Hoefslag will have two faces: a lively brasserie and a high-level gastronomic restaurant.

The brasserie will become a place for a long lunch, a good glass of wine, or an elaborate dinner. Informal and welcoming, with the quality befitting De Hoefslag and the green Bosch en Duin. A place that is alive throughout all seasons, where guests can easily walk in and love to return.

In addition, Mazairac is given the space in the restaurant to further develop his cuisine as chef and owner and to set the bar high once again. The product, simplicity, and attention to detail remain the foundation.

Leon Mazairac: “After six wonderful years at Karel 5, this feels like the right moment to move on as an entrepreneur. De Hoefslag is one of those places where you immediately feel the history and potential it holds. My guiding principle remains the same: 'Simplicity is complex enough.' The product takes center stage. That applies to the brasserie as well as our restaurant. Guests can expect everything culinary they have come to expect from me, but in a house that is truly our own.”

As co-owner, Kooke will be responsible for hospitality, commercial development, and the front of the house. She combines her hospitality experience at Karel 5 with her commercial background at Lavazza.

Zara Kooke: “De Hoefslag needs to be one of those places again where you walk in and immediately feel that it’s right. Where guests are known, where there is personality, and where you especially love coming back. Leon and I are going to put our own soul into it together.”

Behind the acquisition are entrepreneurs Rob and Marco Peek of BHG, who, like Leon and Zara, hail from Bunnik. They will remain involved with De Hoefslag as partners and support the organization behind the scenes. This allows Leon Mazairac and Zara Kooke to focus fully on the guests, the team, and the further development of their vision for De Hoefslag.

Mazairac and Kooke will start their daily work in Bosch en Duin as early as November and December. During that period, together with the team, they will further prepare the new direction of De Hoefslag.

Sous chef Jent van Capelle left restaurant Karel 5 a month ago. Does Mazairac's departure mean Utrecht is losing a Michelin star? We will know more on Monday, October 6, when the Michelin stars are awarded.

He shared everything you need to know about Leon in this interview with Yontie Helders.

Last year, Leon made the perfect meatball for De Nuk. Coming soon to the menu at De Hoefslag?