Experience

UMH Group | Maison de George

• Netherlands
• Hospitality
• 1 - 100 Employee

• Corporate Executive Chef UMH Group

  • Feb 2023 - Present

  From that local neighbourhood spot where everybody knows your name to a light-filled, eclectic restaurant with view on the Amstel river: George has it all. Serving you iconic dishes and timeless classics with New York, Paris, the Côte d'Azur and Hong Kong in mind, along with local ingredients. As the Executive Corporate Chef I manage the kitchen teams in my portfolio. Devise marketing strategies that widen the location or brand awareness to generate new and retain customers. Coaching and leading kitchen staff - Managing culinary, operational, HACCP and financial targets Portfolio: https://www.george.amsterdam/ https://www.deherengracht.nl/ https://www.restaurantgustavino.nl/ https://www.vijffvlieghen.nl/ Show less



Conscious Hotels

• Netherlands
• Travel Arrangements
• 1 - 100 Employee

• Corporate Executive Chef

  • Jan 2022 - Feb 2023

  At Conscious I a was presented with a great opportunity to incorporate my sustainable private lifestyle into my work life and be part of a team of four stylish eco-hotels in Amsterdam. In this capacity I am managing all food outlets within Conscious hotels. With a menu focused towards a plant based diet. At Conscious we are conscious of the choices we make. That is why there is sustainability in everything that we do, without compromising comfort and our guests having a great time. We call that “Eco Sexy. big smile” Show less



Ferilli's Caffè-Ristorante

• Netherlands
• Restaurants
• 1 - 100 Employee

• Interim Executive Chef

  • Sep 2021 - Dec 2021

  A high-end, day in and day out busy, restaurant chain in up-town Amsterdam. It exhibits a twenty's atmosphere with classic Italian cuisine and a stylish interior. No modern frids or culinary twists, but pure, classic Italian dishes made from qualitative Italian sourced ingredients. I lead with a team of Italian professionals to standardize the processes in the kitchen and created insights in KPI's like foodcost, HACCA, kitchen organisation and made the Ferilli's concept ready for expansion. A high-end, day in and day out busy, restaurant chain in up-town Amsterdam. It exhibits a twenty's atmosphere with classic Italian cuisine and a stylish interior. No modern frids or culinary twists, but pure, classic Italian dishes made from qualitative Italian sourced ingredients. I lead with a team of Italian professionals to standardize the processes in the kitchen and created insights in KPI's like foodcost, HACCA, kitchen organisation and made the Ferilli's concept ready for expansion.



BLVD020

• Amsterdam Area

• Interim Concept Chef

  • Aug 2021 - Sep 2021

  I was asked to work as an Interim Concept Chef by Just Horeca in the last phase before opening, to supervise streamline everything kitchen related for BLVD020. A 200 seat restaurant next to the Amsterdam Johan Cruijf ArenA. From fine tuning the concept, to menu design, recipes, calculations, kitchen standards and HACCP. Working with a great team of owners, project manager and location manager. Under a high dead line pressure I had to gather all information I needed to get all party’s involved on the same page and before opening. Starting the kitchen up from scratch till the opening one week later. Post opening: I build the team and fixed the last details to make sure that the structures and team that was able to be smoothly transferred the long term Head Chef. Show less



Pulitzer Amsterdam

• Netherlands
• Hospitality
• 1 - 100 Employee

• Interim Executive Chef

  • Dec 2020 - Feb 2021

  In my time at Pulitzer I helped them to transition, improve and continue the kitchen outlets of Jansz, Pause, breakfast and roomservice. Transitioning the culinairy concept of Pause into a Italian winebar and Jansz to a Make Away model for Thuis Uiteten and pick up. In my time at Pulitzer I helped them to transition, improve and continue the kitchen outlets of Jansz, Pause, breakfast and roomservice. Transitioning the culinairy concept of Pause into a Italian winebar and Jansz to a Make Away model for Thuis Uiteten and pick up.



Restaurant Tafelberg

• Germany
• Restaurants
• 1 - 100 Employee

• Co-Owner JCT group

  • Jan 2017 - Feb 2020

  Based on my experience within the company, I was asked as a corperate chef to supervise the transition phase from the old concept to the new Eendracht model. In that period I introduced the new concept, implemented our managent structures and expanded the culinary range of the three locations. Based on my experience within the company, I was asked as a corperate chef to supervise the transition phase from the old concept to the new Eendracht model. In that period I introduced the new concept, implemented our managent structures and expanded the culinary range of the three locations.



Het Horeca Kantoor

• Amsterdam Area, Netherlands

• Corperate Executive Chef

  • Apr 2012 - Feb 2020

  As the Executive Corporate Chef I manage the kitchens and the head chefs in my portfolio. Building up the kitchens from scratch. Devise marketing strategies that widen the location or brand awareness, created or altered the culinary concepts to generate new and retain customers. Coaching and leading kitchen staff - Managing culinary, operational, HACCP and financial targets Under "projects" you can find more details about the restaurants I had in my portfolio. - Bar Boon, 3 locations - Bar Spek - De Eendracht Abcoude - Bartack - Rotisserie Achter De Eendracht - The Eendracht Maarssen - The Eendracht Weesp - Forno - Mylk - Ox & Bucks - De Jonge Haan - Corneliz - Tafelberg - Brix - Bar Moustache - Tijn Akersloot Show less



Restaurant de Kas

• Amsterdam Area, Netherlands

• Head Chef

  • Apr 2007 - Apr 2012

  Kitchen team: from 4 to 6 people Guests: lunch 60, banqueting 60, dinner 110 guests Being asked to work at one of the most busy restaurants to be able to create dishes from extremely fresh ingredients from the garden and greenhouses in Amsterdam, the land in the Beemster and the farmers around Amsterdam. following and planning the menu by the seasons on a daily basis. Having vegetables, herbs, flowers and fruit grown by type, custom to my wishes. Harvest, sow and plant yourself. Quick menu changes to keep innovating and to match supply from the land to the every day full restaurant. Show less



Vermaat

• Netherlands
• Hospitality
• 700 & Above Employee

• Corporate Chef

  • Apr 2006 - Mar 2007

  Based on my experience in the higher segment restaurants, I was asked as a corporate chef to supervise the transition phase from facility caterer to a creative, qualitative and culinary broader organization. In that period I introduced new conceptual lines and expanded the range on the facility side as well as launched the new culinary side locations, introduced new concepts, expanded range and made calculations. Combining my previous experience, working on more than one creative and conceptual processes at once. Show less



Restaurant Breitner now 212

• Amsterdam Area, Netherlands

• Head Chef

  • Oct 2003 - Apr 2006

  A high end restaurant on the Amstel with a small vegetable garden in which I grew part of our vegetables, herbs and flowers. My first job as an independent chef, being able to measure and succeed to be creative and managerial self supportive. A high end restaurant on the Amstel with a small vegetable garden in which I grew part of our vegetables, herbs and flowers. My first job as an independent chef, being able to measure and succeed to be creative and managerial self supportive.



L’osteria dell enoteca

• Losone, Switserland

• Sous Chef

  • Mar 2003 - Oct 2003

  One Michelin star. I was responsable for managing the kitchen team with or without the supervision of the head chef. A local southern Swiss / northern Italian cuisine. With a strong focus on local cuisine and ingredients. We would go into the mountains to pick porchini, wild garlic, chestnuts and figs. Game from the mountains, fish from Lago Maggiore, fresh truffles. Making a deep dive in the classic South Swiss and North Italian kitchen. Making things like sourdough bread, la lingua della suocera, fresh pastas, risotto’s and grappa. Show less



Tiroler Skischule Ehrwald

• Ehrwald

• Ski Instructor

  • Dec 2002 - Mar 2003

  One season teaching kids how to ski. One season teaching kids how to ski.



La Rive Restaurant

• Canada
• Restaurants

• Chef De Partie

  • May 2000 - Dec 2002

  Two Michelin stars Kitchen team: from 15 to 25 chefs Guests La Rive: Lunch 25, dinner 50 guests Banqueting hotel: up to 300 people Brasserie: lunch 20, dinner 40 people Restaurant: Classic French cuisine with the most exclusive ingredients. Truffle, caviar, gold, foie gras were regular elements in the menu. Responsible for supporting, planning with all kitchen outlets within the hotel from La rive ** kitchen. learning to work, plan and communicate within in a big organisation. Building the kitchen from one to two Michelin stars. Show less



Restaurant Christophe

• Restaurants

• Sous Chef

  • Jan 1998 - Dec 2000

  One Michelin star Restaurant: South French / North African cuisine A kitchen with a lot of attention for vegetables, spices and also French high end ingredients such as truffle, foie gras, Bresse chicken, canard sur lang, Anjou pigeon, cheeses and bread van Poilâne were fixed elements in the menu. Building Michelin star dishes from local and classically proven dishes and flavors. My first job with managerial responsibilities. Taking what I have learned form my superiors and mixing in to my own style. Finding a way to push for excellence and keeping a warm and open atmosphere in the kitchen Show less



Restaurant Vermeer

• Netherlands
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Sep 1996 - Dec 1997

  One Michelin star Restaurant: Out of the box. With a lot of attention for vegetables and influences from all kitchens. I had lots of input on the menu and great team dynamics within the kitchen and the company. They enabled and motivated me to test my creative capabilities and put them into practice. One Michelin star Restaurant: Out of the box. With a lot of attention for vegetables and influences from all kitchens. I had lots of input on the menu and great team dynamics within the kitchen and the company. They enabled and motivated me to test my creative capabilities and put them into practice.



restaurant Halvemaan

• Amsterdam Area, Netherlands

• Chef De Partie

  • Sep 1995 - Oct 1996

  One Michelin star Restaurant: Modern French with Asian influences. My first job as a chef de parti, responsible for the Garde Manger, Entremetier and Pastry section. Deepening my culinary skills and creative horizon from classic French and Meditarenian towards Asian and more free style approach. One Michelin star Restaurant: Modern French with Asian influences. My first job as a chef de parti, responsible for the Garde Manger, Entremetier and Pastry section. Deepening my culinary skills and creative horizon from classic French and Meditarenian towards Asian and more free style approach.



Restaurant De Kromme Dissel

• Netherlands
• Hospitality
• 1 - 100 Employee

• Apprentice

  • Sep 1994 - Aug 1995

  One Michelin star Restaurant: Classic French. With a lot of attention for meat, patisserie and classic French cooking techniques. Working in a strong team motivated to guid of apprentices to their maximum potential and ready them to independently run a section. The restaurant with having the most years a Michelin star in the Netherlands (since 1971) . My first deep dive in my search for excellence. One Michelin star Restaurant: Classic French. With a lot of attention for meat, patisserie and classic French cooking techniques. Working in a strong team motivated to guid of apprentices to their maximum potential and ready them to independently run a section. The restaurant with having the most years a Michelin star in the Netherlands (since 1971) . My first deep dive in my search for excellence.



Restaurant Bartholdy

• Amsterdam Area, Netherlands

• Apprentice

  • Sep 1993 - Aug 1994

  Restaurant: Mediterranean. My enthusiasm for cooking was really nurtured here. By the personal coaching of the Master chef. Showing me to cook with a lot of attention for all kitchen artisan techniques, rural cuisine and following the seasons. Restaurant: Mediterranean. My enthusiasm for cooking was really nurtured here. By the personal coaching of the Master chef. Showing me to cook with a lot of attention for all kitchen artisan techniques, rural cuisine and following the seasons.



Leonardo Hotels Benelux

• Netherlands
• Hospitality
• 100 - 200 Employee

• Apprentice

  • Sep 1992 - Aug 1993

  My first contact with a professional kitchen. I worked with an international kitchen team and I was immediately able to get aquatinted with the various outlets within the kitchen/hotel. My first contact with a professional kitchen. I worked with an international kitchen team and I was immediately able to get aquatinted with the various outlets within the kitchen/hotel.