And then there was Hospitality…
On my first day as apprentice host in the hospitality industry, 35 years ago, the restaurant’s Maitre taught me the first and most important commandment, which I will never forget as long as I live.
Always greet, serve and look after your guests as if they were good friends of your parents. If you work like this, you will be on the right lines with your guests.
What that man taught me back then made a great impression on me.
Now, 35 years later, I am the Restaurant Manager at Restaurant Chiparus, at the Greenpark Hotel in Leidschendam. A restaurant with history. What started out 30 years ago as Restaurant Chagall is now known by the name Restaurant Chiparus, with a wide circle of loyal and regular guests, built up over the years.
While the wine order is being organised in the wine cellar Chagall’s former Maitre, Mr Meftah, joins us. Together, we have a look at the old bottles of wine from his time at the restaurant. Mr Meftah takes much pleasure in recounting tales and memories about these wines. Nowadays, many of the visitors to Chiparus are the children and grandchildren of our regular guests.
The history and the commandment of hospitality continue, and as Restaurant Manager I take a great satisfaction in this.
A combination of culinary products, a high standard of service and a personal approach ensures a congenial experience for our guests at Restaurant Chiparus.
A personal note from Head Chef Marcel Molenkamp
Head Chef Marcel Molenkamp has held sway in the kitchen at Restaurant Chiparus for a number of years. I learnt my culinary skills in renowned restaurants such as Villa Rozenrust, De Zwethheul, the Amstel Hotel and Huis ter Duin.
In the kitchens of the Greenpark Hotel we cook French cuisine with an international slant. I am passionate about the preparation of all my products. We only use the best products, many of which come from the region, such as Stompwijkse cheese and fish from the North Sea. All the dishes are fully prepared by hand in the kitchen, from sauces and soups through to desserts. My speciality is the preparation of fish and meat dishes.
In addition to the culinary presentation I am aware of the importance of team performance. The whole picture must be just right: the kitchen is only a link in the overall product that we offer our guest.
