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Edwin Soumang

Chef Edwin Soumang studied at the Hotel Management School. He interned at restaurant ‘t Swarte Schaep under chef van den Boogaard, who introduced him to the world of the classic French cuisine. His second internship at star-restaurant De Echoput was his first contact with a highly refined kitchen.  After Edwin finished his studies he started working at restaurant D’r Bloasbalg. Here, chef Waghemans explains to him that being the chef of a star restaurant means more than just stirring pots all day. It also means being involved in all the details concerning the restaurant.  Next, chef Edwin gained experience with multi-awarded chefs Georges Blanc, Michel Roux, Guillaume Brahimi, Jonnie Boer, and Heston Blumenthal. By mixing different styles, he has developed his own authentic cooking style. Then he met his partner Bethany DeLong during one of his culinary trips. Together the couple realized their common dream and opened restaurant ONE in 2007. They received a Michelin star for their outstanding cuisine in 2010. In recognition of ONE's focus on sustainability and their zero waste concept, MICHELIN awarded a green star in 2021.

Our vegetable garden contains more than a hundred types of vegetables, fruit and flowers. Again and again I am surprised by nature. The flavors are amazing. The garden literally and figuratively adds color to the menu.

Edwin Soumang



Roermond, Netherlands
JRE JRE-Jeunes Restaurateurs

Bethany DeLong, the charming hostess at restaurant ONE, will take excellent care of you while you sip one of her signature cocktails or mocktails on the terrace, overlooking the river Roer. You’ll also surely enjoy chef Edwin Soumang’s creativity, whose talents are demonstrated in his extraordinary dishes.

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