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During an international gathering of Les Grandes Tables du Monde at La Pergola, in the Mandarin Oriental Punta Negra in Mallorca, Soenil and Annu Bahadoer, along with their restaurant GEM., officially joined the prestigious international alliance. The inauguration took place in the presence of restaurateurs from the world of international haute cuisine.
With this membership, GEM. joins a select group of over 200 leading gastronomic restaurants spread across 28 countries. The member restaurateurs not only distinguish themselves through gastronomy of the highest standard, but are also collectively committed to the development and future of haute cuisine.
Les Grandes Tables du Monde was founded in 1954 on the principle that the great houses of gastronomy are stronger when they work together to safeguard and further develop their craft. A minimum of two Michelin stars is a prerequisite for membership, but this alone is not sufficient. New members are nominated by the existing network and assessed on the basis of their establishment’s overall character: from cuisine and service to hospitality, identity, continuity and the overall guest experience.
With over 200 restaurants in 28 countries, Les Grandes Tables du Monde now forms an international network and a forum for global gastronomy. As well as celebrating gastronomic excellence, the alliance focuses explicitly on knowledge-sharing, inspiration and collective reflection on the future of the profession. During international conferences, meetings and collaborative initiatives, topics such as hospitality, leadership, skills transfer, sustainability, ingredients and the development of new generations are discussed.
For Soenil Bahadoer, this appointment follows a career in which continuity and development have always been central. Over the course of thirty years at De Lindehof, he developed a distinctive culinary signature, twenty of which were spent at two-star level. During that period, his Hindustani-Surinamese roots, his layered use of spices and his mastery of classic French techniques evolved into a recognisable culinary style of his own.
The opening of GEM. in the gatehouse of Gemert Castle in 2025 marked the deliberate start of a new chapter. Not only for Soenil, but also for Annu Bahadoer, who is responsible for the front-of-house operations at GEM. In her role, she manages the front of house and oversees the service, hospitality and overall guest experience.
GEM. was built from the ground up with the ambition of bringing these different disciplines together to function as a single whole. Soenil’s cuisine and signature style on the one hand, and the personal hospitality and service led by Annu on the other. Together with the wine, architecture, interior design and the team, they form the overall experience of the establishment.
Within three months of opening, GEM. was awarded two Michelin stars. This accolade was reaffirmed on 5 October 2026.
“After thirty years of developing my craft, this feels like a very special recognition. At the same time, GEM. marks a clear new chapter. What Annu and I have achieved, we do together. My world lies largely in the kitchen; Annu manages the front of house and, together with the team, shapes how our guests actually experience GEM. The fact that Les Grandes Tables du Monde values all these facets makes this induction particularly meaningful to us,” says Soenil.
It is precisely this holistic approach to the restaurant trade that forms a key part of Les Grandes Tables du Monde. The alliance functions as an international network, but also as a think tank and a platform for mutual support. The member restaurateurs share knowledge and experience on issues within the world of international haute cuisine and work together to find ways of ensuring the profession remains fit for the future.
This is not just about culinary development. Hospitality, service, leadership, the development and wellbeing of teams, knowledge transfer and the changing expectations of guests are also part of this international dialogue.
For Annu, this broad approach is closely aligned with her role within GEM.
“An evening at GEM. isn’t just defined by what comes out of the kitchen. The experience begins the moment a guest walks through the door. How we welcome them, understand their needs, look after them and ensure that everything flows seamlessly throughout the evening. That requires a strong team and a great deal of attention to detail. It’s wonderful to now be able to exchange knowledge and experiences on this subject internationally with establishments operating at the same level,” says Annu.
At Les Grandes Tables du Monde, values such as excellence and creativity go hand in hand with knowledge transfer, personal development, respect for produce and the environment, and good employment practices. As an SVH Master Chef, Soenil regards the responsibility for passing on and developing the craft as a natural part of his work.
“For us, gastronomy is never just about what’s on the plate. It’s about the whole picture: the people you work with, how you welcome guests, what you pass on to the next generation, and how you ensure our profession continues to evolve. The fact that Les Grandes Tables du Monde is leading the international conversation on precisely these issues means we identify strongly with this community.”
The Netherlands is also represented within Les Grandes Tables du Monde, notably by the Boer family of De Librije. Internationally, the alliance brings together some of the world’s very finest establishments and restaurateurs. This is not a ranking, but stems from a shared conviction that great gastronomy must constantly evolve.
For Soenil and Annu Bahadoer, the official inauguration in Mallorca therefore marks not only international recognition for GEM, but also the start of a new exchange with like-minded restaurateurs from all over the world.
“GEM. was founded on the ambition to keep pace with international trends without losing our own identity. Soenil from his kitchen, me from the front of house, and together, united by a single vision of the experience we want our guests to enjoy. We are immensely proud that, with GEM., we are now part of a community of gastronomic establishments from all over the world.” – Annu.
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