Walter Rietbergen

You have the most beautiful view of the country; doesn’t that distract?

‘Exactly the opposite: the sea inspires! Especially when we’re outside on the terrace and do some live cooking.’

What is the division of tasks with such an enormous organization?

‘We have seven kitchens and five restaurants. From Breakers Beach House and Brasserie La Terrasse to Michelin starred restaurant Latour. And then there’s also the patisseries department where six patisseries work together. Each chef is responsible for its own product. But between the chefs there’s good communication about each component. We also eat at each others place; to keep everybody focused. It’s a couple of companies within a company which should be well organized, cause i can’t split myself up. In here, we go on for 24 hours a day. Definitely with nice weather when the hotel is fully booked. In that case you should be able to accelerate. I’m mainly active with banqueting. With the events and the purchases.’

What does an average day look like?

‘At nine o’clock i start with reviewing the reports, checking the staff occupation and looking through the stockroom if everything is in. When everything is alright, i go to the administrative side, the making of the menu, doing the preparation for the banqueting and organizing the trial dinners with guests. Just that: so everybody can get from A to B.’

And then there are the VIP’s, like the Dutch soccer team

‘I have to mention that the KNVB brings their own chefs. They have to. To ensure the food safety. We usually do the cold dishes and the starters, they take care of the fish and meat side. Whether soccer players eat enough fruits and vegetables? Nowadays they do. I’ve been working at Huis ter Duin for over 26 years now and fruits and vegetable wise, lots have changed. There’s so much more attention for the right nutrition for athletes. Talking about athletes: The Krajicek Foundation Gala will also be our guest this year. With these type of guests, it’s only logical we ask a lot from our suppliers. That’s why we choose the high quality products of Rungis. When you order something, it tastes the way you order it. That’s how Rungis distinguish itself. In a time where chefs are scarce, convenience is extremely important. Here too, Rungis is at its best; custom made products. Potatoes sliced this or that way.’

What do you like yourself?

‘Ik like legumes, mushrooms and the Opperdoezer ronde. And the juicy Dutch cherries, the Cerisa that Rungis always sells. They’re from growers which are possessed by their profession. Fruits and vegetables are becoming more and more important on the menu, although it’s still not possible to sell 200 grams vegetables and 80 grams of fish or meat to your guests. But there are some exceptions. We will soon have a Chinese-Korean wedding with a 100 percent vegetarian menu. From misosoup and vegetable tempura all the way to the most delicious mushrooms and truffle risotto with scraped truffle.’