In memoriam, because by the end of 2013, chef Sergio Herman decided to close the doors of this iconic restaurant in the South of The Netherlands.
3 Michelin Stars
20/20 in Gault Millau
Best restaurant in The Netherlands by Lekker Magazine
Top 20 in World’s 50 Best Restaurants
‘Always learn from the best.’
Another great lesson from my parents.
They are the best for a reason.
I still remember the first day I started working there.
It was somewhere in February 2010. It was a cold and rainy day.
But inside, there was an energy that could fuel hundreds of people.
I was asked to work a day with the team, to see how I would like it.
I felt like coming home. This was my dream, this was my energy.
High end hospitality, a team that ran like a well functioning machine, guests that were impressed every time you brought a new plate.
At the end of the day – around 1:30am- I sat down with Benjamin, the Maitre D to talk about my experience that day. Needless to say I would love to become part of this team!
There are too many great stories that I will share with you in the next couple blogs!
Stay tuned if you want to hear about the ‘Kissing Lips’, I-Foie or Chess board.
Hint: They were names of the plates!
Xo – Ann
Photo credit: www.foksuk.nl
After being away for 5 years of my home town, I wanted to go back to my roots.
The restaurant I was working at during the weekends was looking for an experienced full time front of house person. I knew the chef and his wife already, the menu was seasonal and most of the guests were regulars.
It was an easy transition into the work life.
My boyfriend at the time was in the same situation like me.
We met at school – how cute! High school sweethearts!
We were both trying to figure things out.
By the end of the year, he was ready for something else.
He lived in The Netherlands, close by the Belgian boarder so we still had the chance to see each other during the weekends. One of the best Dutch restaurants wasn’t too far away from his city so I encouraged him to apply there.
He started in the beginning of January!
After 2 months, a new concept of the chef would open and couple front of house people would move there to help setting up the new restaurant.
My boyfriend asked if I wasn’t interested in joining the team?
That was Oud Sluis, a 3 Michelin star restaurant by chef Sergio Herman.
Working again in high end fine dining?
I decided to give it a shot and started working there in May 2010.
Working and living together with my boyfriend would be a whole new personal experience but we both agreed that it would be a great opportunity!
I introduced myself as Ann, not as Leon’s girlfriend to keep our personal and professional lives separated…
Xo – Ann