{"id":18711,"date":"2025-09-29T14:00:32","date_gmt":"2025-09-29T12:00:32","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/jonas-bolle-bubbling-youth\/"},"modified":"2026-07-22T11:50:55","modified_gmt":"2026-07-22T09:50:55","slug":"jonas-bolle-bubbling-youth","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/interview\/jonas-bolle-bubbling-youth\/","title":{"rendered":"Jonas Bolle, bubbling youth!"},"content":{"rendered":"

What a joy it is to meet up with Jonas Bolle over a morning coffee. As we chat in the restaurant k\u0101 studio, the first yoga and pilates students make their appearance. Let’s take a step back in time. How could we forget the talented chef who, in 2021, brilliantly took over the then troubled Naturlich restaurant. At one point, we thought he was heading for international waters. And yet, a year ago, he gave us the pleasure of returning to take over the kitchen of the restaurant k\u0101 kitchen<\/strong><\/a> restaurant in this place dedicated to well-being. Not far from here, the Caf\u00e9 de l’Amiti\u00e9 is set to open by the end of the year, and we’ll find Jonas Bolle fitter than ever, ready to get the pots and pans swinging again. <\/p>\n

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Jonas Bolle at k\u0101 kitchen \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Benevolence, work, respect, transmission and sharing are important words for you?<\/h4>\n

“Yes, because that’s not always the case in our profession. Of course, tensions rise when a shot is fired under pressure from a department! But what characterizes us is exchange and discussion… especially after the storm. We avoid escalating the pressure. As far as possible, problems should be tackled right away, to avoid negative routines. Let’s change habits through transmission”.<\/p>\n

You made quite an impression at Nat\u00fcrlich. What do you remember about your time on rue de la Coulouvreni\u00e8re? <\/h4>\n

“A lot of good memories. During this period, there were only “firsts”: first chef’s position, first culinary creations, first phases of autonomy behind a counter, first as a restaurateur, first financial responsibilities… Logically, I’ve also retained a great deal of doubt, stress, anxiety and daily questioning. <\/p>\n

At the time, what culinary direction did you want to take?<\/h4>\n

“There were culinary stages to be respected before reaching cruising speed. For the first few months, we were in a phase of observation, before switching into second gear. I didn’t want to make tapas or grandma’s dishes in the middle of the table, but I knew I wanted to make plates to share. For good eaters and on a large table, I wanted them to be able to taste the whole menu. I also had to respect the word Nat\u00fcrlich and remain clear in terms of both communication and gastronomy. I developed excellent relationships with a number of producers with whom I’m still in contact today.<\/p>\n

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The k\u0101 kitchen counter \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Have the two years at Nat\u00fcrlich worn you out?<\/h4>\n

“Yes, without a doubt! If I’m being completely honest, I probably wanted to do too much and felt out of place. Even though I had impostor syndrome, I regularly asked myself the question: why me? The good thing is to keep your feet firmly on the ground and, above all, to remain humble.<\/p>\n

What was your decompression valve?<\/h4>\n

“At the time, I was still living with my parents. Returning home in the evenings allowed me to recharge my batteries and, in a way, protect myself from everyday life. From a creative, human and moral point of view, they were a great support throughout my time behind the Nat\u00fcrlich stove. It’s been a kind and enriching exchange of experience.<\/p>\n

What attracted you to the k\u0101 kitchen project?<\/h4>\n

“This was my first time working alongside my brother on an entrepreneurial and creative adventure. The challenge was a technical one, as I’d already cooked certain dishes for family and friends, but never in professional mode, with volume and elaboration processes to implement and respect. I had to adapt logistically. We worked out the menu together, and I was delighted to do it with him.<\/p>\n

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Jonas Bolle will soon be lighting up the Caf\u00e9 de l’Amiti\u00e9 \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

How do you juggle well-being and indulgence?<\/h4>\n

“Right from the start, the idea behind k\u0101 kitchen was to marry the simple and healthy with the complex and gourmet. While keeping a consistent thread of taste, our aim was to mix without imposing rules. From salads to sandwiches, pancakes to burgers, there are no barriers, just sharing and pleasure.<\/p>\n

Aren’t you looking forward to opening the Caf\u00e9 de l’Amiti\u00e9 soon?<\/h4>\n

“Even though I’m still at the blank sheet stage, I’m delighted to be opening at last. The work has taken a long time, and my partners and I can’t wait to welcome our first guests. <\/p>\n

What can you tell us about this new restaurant?<\/h4>\n

“I’m coming back to school with a spirit of creativity. I’m going to have to seduce a new clientele… nothing is ever taken for granted in life. I come with new desires and new ideas that I’ll have to implement in a new environment. For the time being, I’m taking some time off to refocus and get ready to open. Looking forward to it…”.<\/p>\n","protected":false},"excerpt":{"rendered":"

Currently at the helm of the highly fashionable k\u0101 kitchen, talented chef Jonas Bolle will soon be returning to the Caf\u00e9 de l’Amiti\u00e9 in Eaux-Vives. It’s about time… <\/p>\n","protected":false},"author":4,"featured_media":18713,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Jonas Bolle, bubbling youth! | Restaurant Geneva | Edouard Amoiel","description":"Currently at the helm of the highly fashionable k\u0101 kitchen, talented chef Jonas Bolle will soon be returning to the Caf\u00e9 de l'Amiti\u00e9 in Eaux-Vives. It's about t"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[393],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-18711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18711"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18711\/revisions"}],"predecessor-version":[{"id":27037,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18711\/revisions\/27037"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18713"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18711"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18711"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}