Meet the Competitors

Emiel Kwekkeboom

Emiel Kwekkeboom

Senior sous-chef
Intercontinental Amstel Hotel

Specialiteit: warme keuken, patisserie, koude keuken.

Wij gaan deze wedstrijd winnen, omdat wij een goed team vormen en passie voor het vak hebben.

Marco Geurts

Marco Geurts

Junior sous-chef
Intercontinental Amstel Hotel

Specialiteit: warme keuken, vis & vlees

Wij gaan deze wedstrijd winnen, omdat wij een goed team vormen en passie voor het vak hebben.

Kirsten van Steekelenburg

Kirsten van Steekelenburg

Supervisor F&B
Intercontinental Amstel Hotel

Specialiteit: werkzaam in de lounge. Het serveren van koffie, thee en de high tea.

Wij gaan deze wedstrijd winnen, omdat wij gastvrij zijn, een goed team vormen, 100% inzet tonen in het vak wat wij graag uitvoeren.

Laura Uberschar

Laura Uberschar

Part-timer F&B
Intercontinental Amstel Hotel

Specialiteit: werkzaam in de lounge. Het serveren van koffie, thee en de high tea.

Wij gaan deze wedstrijd winnen, omdat wij gastvrij zijn, een goed team vormen, 100% inzet tonen in het vak wat wij graag uitvoeren.

Tjitze van der Dam

Tjitze van der Dam

Executive chef
INK Hotel Amsterdam

Tjitze has gained a lot of experience in different cooking contests. This young chef is going for the best, and wants to win with his team.

Pim Stapper

Pim Stapper

Chef
INK Hotel Amsterdam

Pim has a great passion for cooking. He wants to see where is standing, because he never competed a cooking contest. He is very driven to win this competition.

Ruth Engels

Ruth Engels

Restaurant manager
INK Hotel Amsterdam

Ruth has a lot of passion for wine. She gained a lof of experience over the years in different restaurants. She is always going for the best food pairing.

Thierry Romkes

Thierry Romkes

Restaurant supervisor
INK Hotel Amsterdam

Thierry is the young motivated waiter. He wants to raise above himself and show that this is his craft. He does everything for his guests, and that is why he is going for a win!

Yuri Hovius

Yuri Hovius

Sous-Chef
CP Amsterdam-South

"Stepping up to the plate and showing his culinary skills, Yuri is the Sous-Chef of the Crowne Plaza Amsterdam-South and shows his passion for food by creating stunning dishes our guests love".

Jurriën Oosterveld

Jurriën Oosterveld

Chef de parti
CP Amsterdam-South

"Also returning to the ECT with new ideas to take centre stage, Jurrien is always looking for ways to work better together in order to compete and win as one team".

Freek Wijker

Freek Wijker

Food & Beverage Supervisor
CP Amsterdam-South

"Freek has proven to be a natural host by finishing in the top three last year. Freek is the embodiment of IHG’s winning ways and is always looking to share his enthusiasm for the hotel".

Stefan Kuijf

Stefan Kuijf

Allround Food & Beverage employee
CP Amsterdam-South

"Always aiming higher and returning to the ECT 2016 to win, Stefan is eager to show his passion and knowledge of the hospitality industry. Being part of the opening team 4 years ago, Stefan knows the Food & Beverage department inside out and is always willing to share & stimulate the sharing of knowledge".

Patrick Völkl

Patrick Völkl

Chef de cuisine
CP Hamburg City Alster

Patrick joined the Team in November 15, taking over responsibility for the kitchen Team.
He was in various positions in Hotels and Restaurants, and leads the Team with passion and enthusiasm from the very first moment.
His passion beside the job is cattle farming, with a total of 180 cattles.

Christoph Gitsch

Christoph Gitsch

Demi chef de Partie
CP Hamburg City Alster

Christoph joined the hotel in 2014 after his apprentice ship in the
Holiday Inn Vienna. He is a very cool, loyal and respectful chef, looking for great achievements and always willing and intresting to learn new things. The burning ambition will turn to success.

Christoph Hoffmann

Christoph Hoffmann

Assistant F&B Manager
CP Hamburg City Alster

Christoph joined the hotel 2 years ago, starting in the position as Bar Manager. His engagement and motivation turned his carrer in a step forward, being promoted in July 2015 to the Assistant F&B Manager. He will support the race with his knowledge of Wine, Beer and off course hard drinks, not to forget the passion behind.

Daniel Hösel

Daniel Hösel

Trainee Hospitality team
CP Hamburg City Alster

Daniel is 35 and finished a studium before he changes the jobs.
Daniel is in 3rd Trainee year and he is one the best. He is interested in all things about the hotellife, so he is for trainee really professional.

Rytis Bagdziunas

Rytis Bagdziunas

Sous-Chef
HI Amsterdam - Arena Towers

Rytis Bagdziunas, 36 years old and born in Lithuania and trained in Norway. Professional chef with 9 years of experience. Pasionate about food, quality of ingredients & being creative. Joined the Holiday Inn familiy recently in the position of sous chef.

Bob van Luxzenburg

Bob van Luxzenburg

Chef de Parti
HI Amsterdam - Arena Towers

Bob van Luxzenburg, 35 years old and born in Hilversum. Father of 2 and living in Amsterdam with his girlfriend. Developed himself as a chef in NH hotels for over 12 years, before joining IHG. Works at the Arena Towers as Chef de Parti. Loves Wagyu, hates olives.

Jochum Sloot

Jochum Sloot

Supervisor
HI Amsterdam - Arena Towers

Jochum Sloot born in 1986 in Dongeradeel. Supervisor at the Arena Towers. Dreams about starting his own business. Loves lasagna, does not like salmon.....

Sam Veens

Sam Veens

Hospitality team
HI Amsterdam - Arena Towers

Sam Veens, born in Zijtaart in 1993, living in Amsterdam. Works in the Open Lobby of the Towers and stays real! Cocktail & wine lover. Gym fanatic.

Bechir Ben Said

Bechir Ben Said

Chef de cuisine
CP Brussels Airport
Lucie Boucher

Lucie Boucher

Chef de cuisine
CP Brussels Airport
Hans van Vliet

Hans van Vliet

Hospitality team
CP Brussels Airport
Jennifer Laurent

Jennifer Laurent

Hospitality team
CP Brussels Airport
Laure Verney

Laure Verney

Chef de Rang
CP Paris Republique

Laure is working in the catering industry for the past 10 years. What she found most enjoyable about working in this industry, is how with the service you provide to the guests, you can improve their day. Also, the chance that you can meet people from all over the world and the way it helps you opening your mind.
Laure worked for the Méridien Montparnasse, Scribe Opéra and spent two years in the Novotel London South, to improve her English, before coming back to Paris in the Crowne Plaza Paris République.

Olivier Simon

Olivier Simon

Sous-Chef
CP Paris Republique

After 2 years spent in culinary school near Nantes, he decided to work for a Michelin star restaurant “Le Drouant”, to improve his knowledge.
After a period in England to learn the Shakespeare language, he came back to Paris to work in many prestigious hotels and restaurants such as, Hyatt Regency Madeleine with Nicolas Sale, Concorde Ambassador, Paul Bocuse in Lyon, Marriot Rive Gauche and Hilton Arc de Triomphe.

Wikan Tumino

Wikan Tumino

Commis
CP Paris Republique

Wikan was always a bad boy until the day he discovered a culinary book in the kitchen of his grandmother. At this time, he understood the way of his future and said, "I will be a Chef!"
After several trainings in luxury places in Paris such as Lutetia, Brasserie Flo, Closerie des Lilas, he went to England and St Barth. Back to Paris, he worked in the Pullman Bercy, Sofitel Arc de triomphe and Hilton Arc de Triomphe.

Matthieu Marais

Matthieu Marais

1er Maitre d’Hôtel
CP Paris Republique

Matthieu never dreamed of working in the catering industry until the day he meet a restaurant owner passionate about his job and gave him the virus.
After four years at the Hotel School of Versailles, Matthieu worked for several Parisian restaurants such as “Les Ombres”, “Stella Maris” and the “Chiberta” and also for big events like Rolland Garros with Potel & Chabot.

Franz Slabon

Franz Slabon

Chef de Cuisine
InterContinental Berlin

My name is Franz, I`m 25 years old and I`m apprentice for chef at the InterContinental Hotel Berlin. I never planned to be a chef. It was just an impulsive decision after a few exams at the university.I love cooking and trying out new things with different kinds of food. So I never regret the decision to become a chef.

Till Sievers

Till Sievers

Sous-Chef
InterContinental Berlin

My name is Till Sievers, I`m 27 years old and I work as a Sous- Chef. I´m proud to work for the InterContinental Berlin since 6 years. I`m very creative and I always try new ways and use things that people do not expect.

Alexander Schröder

Alexander Schröder

Hospitality team
InterContinental Berlin

After my apprenticeship at a small island called "Sylt" in the A-Rosa Resort I decided to go to a big city. I like the international feeling in Berlin. Since 2 months I´m working as a waiter in the Hugo`s Gourmetrestaurant. The guest`s love my hospitality and my wine knowledge.

Celia Brodhagen

Celia Brodhagen

Hospitality team
InterContinental Berlin

My name is Celia, I‘m 24 years old and I live in Berlin. I’m an apprentice for hotel management at the InterContinental Hotel Berlin. In January I’ll complete my apprenticeship. This year, I won at the Berlin Apprentice Championship in hotel business followed by participation for the German Championship.

Arjan Buwalda

Arjan Buwalda

Head Chef
HI Amsterdam

Now 8 years executive chef in the Holiday Inn Amsterdam.
I am looking forward to next competition in 2016, last time we became second of which we were very proud of.

Annika Dekker

Annika Dekker


HI Amsterdam

I was trainee last year in the Holiday Inn, afterwards I graduate I stayed here because it is great to work here.
I participate with the ECT because I will discover the competition element and want to gain experience.

Arthur van Goor

Arthur van Goor

Hospitality team
HI Amsterdam

7 years in the Holiday Inn and responsible for the F&B department.
Enjoy to participate next year contest.
Like to show these guest during the competition our great service as we have in our own hotel.

Saloua Belarbi

Saloua Belarbi

Hospitality team
HI Amsterdam

I am 22 years old and living outside of Amsterdam, work already 3 years in the Holiday Inn Amsterdam.
I was there this year 24 of February, I enjoyed so much and looking forward to the next contest.

Bas Verheul

Bas Verheul

Executive Chef
CP Amsterdam City Centre

Bas Verheul is 34 years and since September 2014 Executive Chef at Crowne Plaza City Centre. He worked previously at restaurant OpBuuren Restaurant The Nederlanden, Ron Blaauw and the Amstel Hotel.
Crowne Plaza City Centre will prepare as much as possible dinners with a Dutch twist and Dutch ingredients.The basic rule must be the taste of the food but secondly we will make always something beautiful of the dishes.

Kevin Spijker

Kevin Spijker

Chef de partie
CP Amsterdam City Centre

Kevin Spijker is 23 years and since August 2015 Chef de partie at Crowne Plaza City Centre. He worked before Crowne Plaza City Center at Restaurant OpBuuren, Restaurant the Nederlanden and the Arsenal from Paul Fagel. He is very eager to learn and always working on new dishes, flavors and techniques.

Sabine Bakker

Sabine Bakker

F&B Supervisor
CP Amsterdam City Centre

Sabine Bakker is 23 and works since September 2015 as F&B Supervisor at Crowne Plaza Amsterdam City Centre. Previously worked she as Sales Coordinator. Sabine built up a wealth of experience at GG Espresso in Australia, Mise en Place Maastricht and Restaurant Juliana’s in The Hague. Her eager to learn,a fresh look and empathy does encourage in a motivated and pleasant working atmosphere.

George Sprij

George Sprij

Hospitality team
CP Amsterdam City Centre

George Spreij is 32 years old.
George started working after his training at Smits coffeehouse. His career start at the Holland American Line as Head Waiter . He worked also four years at Seabourn Yachts. Since October 2015 George came at the Crowne Plaza as F & B Supervisor .

Glenn van Gerwen

Glenn van Gerwen

Executive chef
CP Antwerpen

Glenn gerwen graduate of the Hotel school Ter Duinen and specialized in beverage knowledge and world gastronomy. He is a young gastronome with internships and work experience in various starred restaurants: Bruneau, Kasteel Withof , Dome and Hof Van Cleve.
Together with a great kitchen and hospitality team I try as executive chef at Crown Plaza Antwerp to make any dinner a success.
With the moto RIGHT TO TASTE because everybody deserves something nice on his plate.

Antoine Wady

Antoine Wady

Chef
CP Antwerpen

A culinary chef , full of inspiration that drives himself to great products, pleasurable moments.
A real team player , a colleague who has an eye for detail and innovation
Working together and go for a good end result is his goal.

Mitch van Vlierberghe

Mitch van Vlierberghe

Hospitality team
CP Antwerpen

Mitch take care about the meetings and events in our hotel.
Full of enthusiasm he shall be keeping a critical but well-meaning eye on this work through all the meeting rooms.
Working together to build good cooperation between kitchen and hospitality.

Walter Lopez Gomez

Walter Lopez Gomez

Hospitality team
CP Antwerpen

Walter is a very nice waiter in the restaurant. Together with other colleagues it is incredibly important that we work together in pursuit of the same goals. Prepare a delicious coffee is his specialty.

Remy Mooren

Chef de cuisine
CP Maastricht

Chef Crowne Plaza Maastricht for almost 3 years now. I like to cook with natural and regional ingredients. I have been a professional chef for 30 years now and i am still very fond of my profession and very keen to learn from the next generation.

Taike van Helmond

Chef
CP Maastricht

Miss Taike van Helmond is a very nice chef who works in the Crowne Plaza Maastricht for nearly one year now and she started her carreer as a trainee in this very same hotel. The good ones always come back!

Sharon Rombach

Hospitality team
CP Maastricht

Miss Sharon Rombach works in the Crowne Plaza Maastricht for almost two years now. She is a very friendly person who likes to do the best for our guests!

Jimmy Fonteijn

Hospitality team
CP Maastricht

Mr Jimmy Fonteijn also started as a trainee in the Crowne Plaza Maastricht and now works full time here. All of the participating team members have a "Bourgondische" style of cooking and serving

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