Recently Clients Include:

Food & Wine Magazine, New York City
Contributing Culinary Artists for an article about a special dinner with acclaimed photographer Elliott Erwitt and friends in East Hampton.

Doral Court Hotel and Courtyard Cafe & Bar, New York
Food & Beverage Department evaluation, system development, kitchen management, culinary training of kitchen staff. Implementation of new menus for restaurant, banqueting and room service departments.

The 3 Sisters, Amsterdam, Holland - New York Steakhouse
Business planning, kitchen design(equipment layout), staff recruitment, marketing, promotion, menu design, food-styling and operational support.
Food & Beverage Department evaluation, standardization of recipes.
Responsible for total operation: five manager, 38 person staff.
Successfully turned this unprofitable organization into an efficient business with sales over the four million dollar mark.

Dawn Beach Hotel, Sint Maarten, Netherlands Antilles
Food & Beverage Department evaluation, standardization of recipes.
Culinary training of kitchen staff, implementation of new restaurant menus, ongoing culinary support.
Menu design and development. Artistic decoration.

Divi Aruba Beach Resort, Netherlands Antilles
Food & Beverage Department evaluation, standardization of recipes.
Concept development and opening of the new Red Parrot Restaurant.
Culinary training of kitchen staff, training in Desktop Publishing.
Visit Divi Aruba Beach Resort

Festival International de Lanaudiere, Joliette, Quebec, Canada
Menu design, culinary consultation and preparation of the internationally renowned Diner-Benefice du Festival International de Lanaudiere of classical music.

Netherlands Chamber of Commerce in the United States, New York Peter Stuyvesant Ball 5 times
Annual Trade and Investment Dinner, celebration of the 90th anniversary of the Netherlands Chamber of Commerce in the U.S. ( Waldorf Astoria Hotel, New York)

Misset Horeca, The Netherlands
Monthly columnists of "News and Views from Apicius".
Culinary journalism for European hospitality industry magazine.
Column about trends and news in the American hotel and restaurant business.

Topics International, New York
Sous-Vice food development, training in sous-vide cooking, ongoing menu development, installation of kitchen appliances, food styling, sous-vide sales consultation.

The Agricultural Attache of the Netherlands, Washington, D.C.
Supervising food service trade reception, promotion and recipe development for importers of gourmet products during hotel shows in New York and Chicago.
Organization of Trade & Investment Dinners in Chicago Hilton & Towers in Toronto’s Harbour Castle Hotel.

Central Bureau of Fruit & Vegetable Auctions, Washington, D.C.
Recipe design and cooking demonstration, including production of recipe booklet: "From Old Amsterdam to New Amsterdam, with Culinary Greetings".

Restaurant de Sinjoor & Cafe Anvers, Tilburg Holland
Business planning, kitchen design(equipment layout), staff recruitment, marketing promotion, ongoing menu design, food-styling and operational support.
Visit Restaurant de Sinjoor & Cafe Anvers

Tamarijn Aruba Beach Resort (Doral Hotels), Aruba Dutch Caribbean
Food & Beverage Department evaluation, system development, kitchen management, food-styling, culinary training of brigade, implementation of new menus for Palm Court and Paparazzi restaurants. Ongoing culinary support.

The New York Botanical Garden, Bronx, New York
Organization and upscale catering of the Third Annual Washington Vanderbilt Trophy Dinner - 1994 recipient KLM Royal Dutch Airlines.

Icelandic Mission to the United Nations
Dinners at the Embassy Residence of Ambassador Palson from Iceland for the Icelandic Mission to the United Nations (50th Anniversary of the U.N.).

Doral Park Avenue Hotel and Saturnia Restaurant, New York
Food & Beverage Department evaluation, system development, kitchen management, culinary training of kitchen staff, implementation of new menus for restaurants, banqueting and room service departments. Trouble shooting Executive Chefs.
Visit Doral Park Avenue Hotel

The Dutch Dairy Bureau & Ferguson Caras Public Relations, New York
Promotional culinary video (video news release), recipe development, general consulting, trade reception, cooking demo.

Doral Tuscany Hotel and Tuscany Restaurant, New York
Food & Beverage Department evaluation, system development, kitchen management, culinary training of kitchen staff, implementation of new menus for the restaurants.

The Netherland-America Foundation, New York City
Menu design, culinary consultation and preparation of the Thirteenth and Fourteenth Annual Peter Stuyvesant Ball in the Grand Ball Room of the Waldorf Astoria Hotel, in New York. Guests of Honor: The Royal Family of the Netherlands.

Icelandic Lamb Meat Marketing Board, New York
Cooking demonstration and tasting "all natural" Icelandic lamb for Cooking Excellence Ltd. regarding Shop-Rite stores in New Jersey.

The Netherlands Ministry of Agriculture
Agri-Trade and Investment Dinners at the Ritz-Carlton in Montreal(Quebec) and at the Four Seasons Olympic in Seattle(Washington).

The Dutch Knickerbocker Society of Chicago
Organization and production of the Annual Dutch-American Heritage Day Ball in the Radisson Hotel of Chicago.

Mansion Caterers, Inc., New York City
Food & Beverage Department evaluation, system development, culinary training of kitchen staff, development and implementation of new menus.

Bloomingdale's, New York
Private Chefs(exclusive for Bloomingdale's clients), culinary promotion, cooking demonstrations, private party planning.

Club Nautico, Bonaire, Caribbean
Food & Beverage Department set-up, system development, recruitment, marketing, culinary training of kitchen staff, restaurant concept development and implementation.

Grape Three Shore Resorts, St. Croix, Caribbean
Food & Beverage Department set-up, kitchen set-up system development, culinary training of kitchen staff, restaurant concept development and implementation.

The Living Room, Thessaloniki, Greece
Food & Beverage Department evaluation, system development, kitchen management, culinary training of kitchen staff, implementation of new menus for restaurant (for 2 years)

Specs It's a Wrap, Ltd., New York City
Concept and internationally-oriented menu development, recipe development, Desktop Publishing and foodcost control, evaluation and culinary resources.

Restaurant Fichet, Antwerp, Belgium
Restaurant opening, Food & Beverage Department set-up, system development, recruitment, marketing, restaurant concept development and implementation of educational program, ongoing project.

Floris Productions, New York, Greece
Working with one of best known special events in New York and Greece doing private parties at there homes (Owner Litsa Floris well known in New York)

Restaurant Omilos, Thessaloniki, Greece
Food & Beverage Department set-up, system development, recruitment, marketing, culinary training of kitchen staff, restaurant concept development and implementation and ongoing support.

Private Parties at their homes (floris productions)