MEES Catering, met ongeveer 125 medewerkers in dienst, is een onderdeel van de Van Melick Groep, een bekende naam in de Nederlandse catering- en horecabranche. De Van Melick Groep, opgericht in 1969, staat bekend om zijn hoogwaardige cateringdiensten en uitgebreide expertise in het verzorgen van evenementen, bedrijfscatering en horeca. MEES Catering biedt een breed scala aan culinaire oplossingen, variërend van dagelijkse bedrijfslunches tot grootschalige evenementen. Met een focus op kwaliteit, versheid en klanttevredenheid.MEES Catering bestaat uit drie verschillende takken:Bedrijvencatering: Deze tak richt zich op het bieden van dagelijkse cateringoplossingen voor bedrijven, inclusief lunches, vergaderarrangementen en andere bedrijfsmatige bijeenkomsten. Hierbij ligt de nadruk op versheid, kwaliteit en diversiteit van de aangeboden gerechten.Zorg Catering: Deze tak is gespecialiseerd in het verzorgen van maaltijden voor zorginstellingen zoals ziekenhuizen zorgcentra. Er wordt bijzondere aandacht besteed aan de voedingsbehoeften en dieetwensen van de bewoners, bezoekers en patiënten, met een focus op gezonde en uitgebalanceerde voeding.Scholen Catering: Dit segment biedt cateringdiensten aan voor scholen en onderwijsinstellingen. Het doel is om smakelijke, gezonde en voedzame maaltijden te leveren aan leerlingen en staf, waarbij ook aandacht wordt besteed aan educatieve aspecten van voeding.Elke tak van MEES Catering staat garant voor hoogwaardige, verse en smaakvolle culinaire ervaringen, aangepast aan de specifieke behoeften van de respectieve doelgroepen.

Located in a stately building on the elegant Wycker Brugstraat in the exciting district of Wyck, known as the ‘Petit Paris’ of Maastricht.Harry’s is an international brasserie which is open for lunch and dinner seven days a week, and for brunch on Sundays. We offer timeless brasserie classics prepared using the very best ingredients. Harry’s serves unpretentious food and beverages in a relaxed, comfortable setting.

Beaumont stands for classic allure combined with timeless design and a focus on comfort, service and hospitality. The stylish rooms and public areas are modern while at the same time maintaining the building’s character and respecting its history.

Comfort that embraces. Style defined by substance. Original design that evokes a genuine reaction. These are the brands of Twin Peaks. For today's traveler with a distinctive taste and confident attitude. While each has a language all its own, they are united by a strong sense of place and a commitment in providing meaningful and personalized services.

Our restaurant is located right in the middle of the historical centre of Maastricht, near Our Lady’s Square (Onze Lieve Vrouweplein). The restaurant consists of three attractive levels, a separate section for the aperitif and two restaurant sections, one of them with a view of the open kitchen. Inspired by the seasons, Patron-Cuisinier Bart Ausems surprises you with subtle combinations of tradition and originality.The wine suggestions of our Maitre Sommelier are in complete harmony with the chosen dishes. Every day it is the Tout à Fait team’s main purpose to make our guests enjoy to the full our culinary finesse and our hospitality. This enthusiastic and passionate devotion contributed to our being awarded a Michelin star in 2002.

R’o’zemarijn is a French orientated restaurant in the old centre of Maastricht. In its short existing R’o’zemarijn is highly recommended in several restaurant guides such as Gault Millau (13points) Lekker and Guide Michelin. I was responsible for all the day to day operations. Leading a team of 3 FTE and several part time waiters, training and coaching them. In service I provided our guests with wine/food pairing suggestions and also making sure that everything was running smoothly. As a sommelier I was also responsible for the wine arrangements, wine cellar en wine list. I made a new well-balanced wine list with great variety and good price range without losing track of the finances. In this first period of the newly opened restaurant I used my previously made network of wine importers and wine merchants and maintained these contacts. I organized several tasting dinners in cooperation with one of my wine importers. De Volkskrant (a Dutch national newspaper) wrote in a review ‘the very young sommelier has excellent wine knowledge and brings his explanation just as easy in English.’

Daelenbroeck is a four star (European rated) Hotel with a gourmet restaurant. Situated in a 14th century castle. The Hotel is member of Châteaux et Résidences Gastronomiques, a Dutch-Belgium culinary alliance and Romantik Hotels & Restaurants International. The Restaurants kitchen is classical French. As Mâitre I was responsible for the restaurant and several private dining rooms. Leading the restaurant employees in service and train new staff en trainees in wine service and table preparations. I also took care of the castle’s wine cellars as well as keeping a good cellar rotation and price managing. I organized wine tasting events. During this function I followed wine courses and developed my management skills.