«The management at Montana is open to new ideas»
At Montana since...
... January 2007
Education
- Chef in the Netherlands
- Chef with federal certificate
I am particularly proud of these achievements at Montana?
- Achieving 15 Gault Millau points together with the team
- The new experience kitchen with the corresponding processes
- Our own KITCHENCLUB Selection food line, which is sold in Globus and other stores
- High guest satisfaction
I work at Montana because...
... I can develop and learn new things here every day. It is a privilege to be a chef in one of the best hotels in Lucerne. With the restaurant and the other creative concepts such as the kitchen club, winter grill, etc., there is always something going on and the days are incredibly varied. The management at Montana is open to new ideas. That spurs me on to keep developing the offer. I really appreciate the friendly teamwork.
About me
I grew up in the Netherlands and completed my apprenticeship as a chef in a renowned Michelin-starred restaurant after leaving school. I later moved to Switzerland, where I worked in Ticino for 15 years and was named Gault Millau's rising star of the year in 2004. My Mediterranean cooking style is influenced by my time in the south. I am married and the father of three children. My aim is for our employees to be able to develop and have fun and enjoy their work.
Chef