After moving up as a kitchen help and then a waiter, I finally became Barkeeper. Then it was time to move to the "big city" - Groningen - which captivated me (more bars, girls, etc.).
I studied International Hospitality Management at the local hotel school and gained work experience in various hospitality businesses alongside my studies. After spending a year in South Africa to complete my international bachelor's degree and wine certificate, I moved to Brussels where I got a job as assistant F&B manager.
By then, my interest in cocktail and Barkeeper culture had really blossomed, and I didn't have to think twice when the manager of The Dominican Design Hotel in Brussels offered me a job as bar manager. Four fantastic years followed before it was time for me to move on and climb the next level in the world of cocktails.
I accepted Chef Yves Mattagne's offer to become Chef-Barkeeper in his establishments, as I had the opportunity to create the most extraordinary F&B products together with his chefs, who all worked at a three-star Michelin level.
It was a very educational experience working with chefs and creative minds of that caliber, but I missed the "real bar life" and working with a team of bartenders as I was the only one in Yves' group. So in 2013, I jumped at the opportunity to return "home," so to speak, and set up the cocktail bar and in-house distillery at a place called Mr. Mofongo - a famous restaurant in Groningen that had the ambition to significantly expand its concept with a completely new guest experience.
For me, this was a great opportunity to dive deeper into the world of distillation and create my cocktail recipes directly at the source. After four years, I left Mr. Mofongo and became brand ambassador for Hooghoudt Distillers, focusing mainly on the genever category.
And to this day, I promote this special spirit from the Netherlands wherever and whenever I can. Hooghoudt, like many other brands, is also a client of Boilermaker, the brand activation agency for premium spirits and beer brands that I founded in 2017 with my partner and best friend Peter Torenbosch.
Over the years, it has evolved into a full-service company. In 2019, the development of our company has gained momentum with the realization of two hospitality concepts. One was the opening of BOEL, a street food restaurant combined with eight pétanque lanes and of course a very nice bar.
The other, The Stockroom adventure in March of the same year, became the first true speakeasy cocktail bar in the city of Groningen.
Stockroom
During a cocktail training at Hooghoudt Distillers, I met Erik Beeftink, who had the brilliant plan to open a bar in a former record store. The Stockroom was born and we managed to create a place unlike any other.
The Stockroom immerses you in an exceptional drinking experience that pays homage to the bygone speakeasy era. We serve the finest drinks and use only premium products. Classic cocktails like in the Roaring 20s, but with a seasonal twist.
The future
The bar industry will change a lot in the coming years. Trends and developments need to be taken more seriously, such as sustainability, the use of circular energy sources, but also collaboration with local producers and artisanal products.
I expect bars to continue to push ready-to-drink concepts for home use and generally take a greater interest in sustainable ways to operate a bar concept.
This article appeared in
Issue 4-2022
BAR NEWS magazine as single issue
