3 questions for Ivo de Beus
Every month, we like to introduce one of our valued team members to you. This time it is Ivo de Beus, Assistant Director of Food & Beverage.
What makes your day as Assistant Director of Food & Beverage?
In my role as Assistant Director of Food & Beverage, there are two situations I enjoy the most. First, when our guests visibly enjoy the restaurants and bars, and second, when I see our teams working together harmoniously to provide the best service. My day is perfect when these elements come together, and I step into a restaurant with a fantastic atmosphere. That’s precisely the experience we want to offer our guests.
How does the Japanese philosophy of Kaizen resonate in the restaurants of Hotel Okura Amsterdam?
The Japanese Kaizen philosophy resonates in everything we do. It’s a crucial way to continuously improve the quality and experience of our restaurants – a way of thinking and acting. We are always looking at ways to do things better; there is no status quo for us. This means constantly refining our internal processes to provide our guests with a unique overall experience. For example, our restaurant staff visits our cheese supplier not only to collaborate better but also to tell a compelling story to our guests. Another example: during events, our chefs share kitchens with other renowned chefs to exchange ideas. This way, we always stay innovative.
What makes the collaboration between Okura and Homeland so close?
Hotel Okura Amsterdam and Brouwerij Homeland got to know each other better last year and decided to develop beer together. We share important values such as quality, craftsmanship, intense flavors, and seasonality. This alignment, combined with a creative session between the Homeland Master Brewer and our Executive Chefs, results in exciting and expressive beers. After the successful introduction of Okura Tripel, we recently created our second beer with Homeland, ‘Okura Wit.’ It is a wonderfully refreshing beer to enjoy on the terrace of our restaurant Serre.