New Colleague . . .

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Mart Riemens

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Mart Riemens, Junior Sous Chef

info will follow.

Eva Pellemans

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Eva Pellemans, Assistent Manager/ Reservations

Eva is, since 2008, at the heart of the organization assisting both guests with their questions and reservations on the one hand and the organization in the other. With her charming and informal presence she is truly committed to take care of our guests and their needs. Contact Eva for your reservation, request quotes and offers, contact with other locations, communicating menus and wines and the provision of additional special needs. Eva our the vital link.

Kim Liefhebber

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Kim Liefhebber, Assistent Maître

Once started as a apprentice and returned in 2017. With her spirit and enthusiasm always a hospitable face in the restaurant. In addition to assisting Patron Marc Boeljon, Kim has specialized on cheeses.

Marc Boeljon

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Marc H.L. Boeljon Msc. Patron Restaurateur

Born in Amsterdam but grew up from childhood in Monnickendam Marc got involved in the project of Suitehotel Restaurant Posthoorn in 2003. His passion for hospitality arose when, as fourteen-year-old, he started a part-time job in a pancake restaurant. Started at the bottom of the ladder as dishwasher, but from that time on a long career in all facets of the hospitality industry both at home and abroad. Although he completed his studies in Business Administration at the University of Amsterdam and it was time for ‘real work’ his heart was already lost to the hospitality profession. After a lengthy renovation of the listed monument Posthoorn was opened in 2005. Barely four months after opening it was awarded with a Bib Gourmand by Michelin Guide. After this, it became a goal to become one of the culinary hotspot in the North. Under his management, Posthoorn was awarded a Michelin Star in 2008 and shortly after entered the list of 100 best restaurants in the Netherlands. Although his role nowadays is much more than hosting your culinary experience this, until this day, remains his true passion. Professionally to  perfection but combined with a informal and distinct signature. Marc represents genuine interest in his guests and their needs and this sincerity is translated daily in every aspect of the restaurant and hotel. The interior from his design is a perfect example; Not a typical restaurant and hotel, but rather a cozy home where guests feel at ease.

On 5 November 2018, during the 8th edition of the Gastronomie-Fine-Food Professional at the Elicium of RAI Amsterdam, the presentation of Proefschrift Restaurant Awards took place. Marc Boeljon was awarded as Host of the year 2018. The jury of Proefschrift Restaurant Awards describes Marc Boeljon as: “More than excellent host-patron. Marc has a very personal signature, works conscientiously, kindly and attentively. Highest possible hospitality. Attention to every detail. Also knows every wine. Great example for colleagues. Gives a good feeling to his guests. “An extensive page dedicated to award winners can be found here: https://proefschriftrestaurants.nl/awards-2018 

Jeroen Bavelaar

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Jeroen Bavelaar, Chef

Jeroen Bavelaar belongs to the new generation of top chefs in the Netherlands. Starting young in his parents bakery and enjoyed schooling at ROC Rotterdam he rapidly developed himself working with well renowned Dutch Chefs. He started his career at Kasteel van Rhoon with Chef Aart van der Hoek, after which he relocated to the West for his first encounter with famous Chef Lucas Rive. After his training period with Lucas Rive at Restaurant Bokkedoorns** he relocated again to work and the international renowned Chef Jonnie Boer at Restaurant De Librije***. Here is career en sky rocketed to Sous Chef and in this position De Librije received the third Michelin star in 2004. In 2006 Jeroen returns to his first mentor Lucas Rive and becomes his right hand working closely together for 4 years at Restaurant Bokkedoorns**. Since 2010 Jeroen is de driving force behind our culinary succes. leads the classic French cuisine with an innovative twist and ingredients from the world cuisine. Stubborn and meticulous about culinary details he strives for perfection every day to bring the best products to the table.