I have worked in several Van der Valk properties ( Zwolle, Vianen, Dordrecht en Houten) to develop the new kitchen concept for Utrecht Hotel. This was to assist in the pre-opening of the Exclusieve Valk hotel in Utrecht in March 2017.For the new hotel I introduced different menu's for a la carte and Banketing. Also I developed special menu's for different kind of conferences and events, like very high-end culinair business arrangements.

I have worked here as executive chef, I was in charge of both kitchens of the hotel , Restaurant Avegoor and Trattoria grill DUE.I was in charge of all the purchasing for the food part, making the rosters and training staff, brought the food cost down to 27%, dealing with all the suppliers and creating menu's for the two restaurant and all the banqueting activities.During this time the Italian restaurant was mentioned in every culinary guide in Holland, Michelin guide, Gault en Milieu, and also we were present for 2 consecutive year in the Dutch culinary guide "Lekker 500)

I assisted the owner and chef Luciano Serse.I was in charge of the control and the quality of all kitchen mis en place, purchasing, rostering and training off the staff.

Owner, chef, patron cuisinierI started The restaurant with two other business companion.The restaurant had 18 tables for a capacity of 50 covers but it could reach the capacity of 120 covers in the summer using the terrace around the restaurant. I was in charge of the kitchen, of all the purchasing of the restaurant, keeping the food cost as low as possible, creating all the menu’s, roistering and training not only the kitchen but also the restaurant staff.In October 2009 we also bought the grand café close to our restaurant, becoming bigger and being able to use the big terrace so the café could offer more opportunities to serve customers, reaching the capacity in the summer of 300 seats!We kept serving authentic Italian food in the Italian restaurant, while I was reorganizing the kitchen of the café cutting off all the part time kitchen staff, reducing the food cost, changing drastically the menu in a better and more efficient way.During this period the Italian restaurant has been mentioned two years in the row in the Michelin guide book edition 2010 and 2011 which was also a pretty remarkable achievement.

I have worked at the Hotel de Bilderberg and hold the position of Sous Chef. I was in charge of the Trattoria Artusi, one of the restaurant of the hotel, creating the menu, helping the executive chef to achieve the food cost under the budget of 26 %, rostering and training staff, both for the Italian restaurant and the Brasserie, the French restaurant, doing the ordering for all the kitchen, checking fresh and dry store stock.The restaurant Trattoria Artusi has 45 covers but it can reach the capacityof 70 covers.I was also helping banqueting kitchen during busy services, training staff,spot check quality control.

I Have worked at the Hilton and hold the position of Sous Chef. I was in charge of Roberto’s, the restaurant in the Hotel, creating the menu, helping the Executive Chef to achieve the food cost under the budget of 28% , roistering and training staff, doing ordering for all the kitchen, checking fridges and dry store stock.The restaurant has 80 covers but it can reach the capacity of 100 covers.The hotel bar has a capacity of 60 covers, going up to 200 during summer when the Bar Terrace is open. We served international food, including typical Dutch dishes and different kind of snacks.I was also helping banqueting kitchen with mis en place, training staff,serving food and spot check quality control.During this time, the restaurant Roberto’s reach the score 91% in the G.I.S.T. (guest investigation satisfactory test) which has been the highestSatisfactory guest test ever reached in the last 20 years from the Hilton Amsterdam restaurant.

I have worked at the Observatory Hotel since November 1998. I began as a Senior Chef de partie and was promoted during my time there to Executive Sous Chef.During this period I was in charge in the kitchen when the Executive Chef was absent, helping him achieve food costing under the budget of 29%, rostering, training staff, assisting the Chef with A La Carte, private dining, room service and the Globe bar menus. The restaurant had 70 covers, bar 30 covers, private dining up to 100 covers.During my time here the restaurant won best restaurant in NSW three years in the row; we also achieved “a chef’s hat” recognition, also for three consecutive years, which is Australia’s equivalent to the Michelin Star.A big highlight to the hotel in July 1999 was the presence of celebrity American chef Charlie Trotter. He cooked in the kitchen for our award winning Restaurant Galileo.Also ending my Observatory career with the presence of another celebrity chef, Marcus Samuelsson born in Ethiopia and raised in Sweden, it has been another great honour. He arrived in the kitchen to cook for three fantastic nights in September 2001. Again I’ve been part of this team.Having the pleasure to work with Mr Trotter and Mr Samuelsson was a great achievement in my career.

HOTEL RELAIS & CHATEAUX SPLENDIDOThis was a seasonal Hotel were I worked during the summer. I was initially hired as a Commis chef, but I quickly moved to do the responsibilities of Chef Tournant. I worked in all sections of the kitchen, Garde Manger, Entremetier, Saucier and Pastry.The restaurant had 120 covers, bar 40 covers, private dining up to 200 covers.