Torben Bouterse

Head-Chef


In high school I already knew that I wanted to be a chef and during my cooking training I have grown more and more in love with the profession of chef. Worked at various businesses in Goes as an independent worker and cook for the last 4 years as a chef at restaurant the Elfde Gebod, after which I decided to look further than Zeeland. This is how Hemingway came across my path, where I enjoy working and can learn a lot about what I like to do.

Christiaan Veldman

Sous-chef


I took my first steps in this very kitchen. This is where I was raised as a chef! Sander Doggen, my boss at the time, made me enthusiastic about our wonderful profession. Gained star experience at restaurant Katseveer* in Wilhelminadorp. A new chef, myself in a managerial position, but many familiar faces. Young and old, all passionate and ready to show you what we can do!

Martin Delis

Self-employed chef


I am 21 years old and have been closely associated with 1397 since my student days. After working here as an apprentice for about two years, I gained star experience at De Zwaan in Etten-Leur and Vista in Willemstad. I am happy to be back on the nest and to be able to strengthen this team with my experience and knowledge! 

Stefan Schipper

Self-employed chef

At the age of 15, I took my first steps in the kitchen. This started at Restaurant Oesterbeurs in Yerseke, where I was allowed to learn the passion of the trade from Chef Maurice Mulder and Sous-Chef Daniel Bouterse. After working there for 4.5 years, I then gained star experience for 1 year at Restaurant Katseveer in Wilhelminadorp. Now steadfast in the kitchen of Restaurant 1397, where we drive each other to bring out the best in each other.

Esther Hazen

Chocolatier


It was only after secondary school that I realized my true passion, Chocolate! Turning my passion into action I graduated as a chocolatier at the PICA in Antwerp, I have done several internships at chocolateries and I have followed diverse coursed at the Chocolate Academy of Callebaut in Zundert. I love to share my knowledge with guests by immersing they in the wonderful world of chocolate during my workshops. Get a taste of my passion at restaurant 1397.

Imad Khalfioui

Restaurant Manager


After 10 years I am back at Hemingway restaurant as Restaurant Manager. I started my career here and did an internship at restaurant Mijn Keuken* and Oud-Sluis***. I gained international experience during the World Expo in Shanghai and I was a maître at Hertog Jan*** for a number of years. Together with Torben and the entire team, I have the ambition to lift 1397 restaurant to a higher gastronomic level.

Guus van Dijk

Register Vinologist


I have been working at de Draak since 1980 and have enjoyed developing my role as your host. Traditional hospitality, delicious dining and the world of wines are my passion. When our guests have a nice evening and go home satisfied, I will too. I would be pleased to welcome you at Hemingway!

Bas van Amsterdam

Sommelier

Kommunikation und Wein. 2 Worte, die in meinem Leben eine zentrale Rolle spielen. Seit mehr als 20 Jahren kümmere ich mich um Kommunikation und öffentliche Angelegenheiten für eine Vielzahl von Organisationen. Das tue ich immer noch, aber jetzt als Beraterin auf Zeit. Außerdem habe ich seit 20 Jahren eine große Liebe zum Wein. Diese Liebe wurde nach Jahren der Weinreisen, der Weinausbildung und der Freiwilligenarbeit in einem Weingut so stark, dass ich ab September 2022 als Teilzeit-Sommelier in diesem wunderbaren Restaurant arbeite. So kann ich die beiden schönsten Berufe, die es gibt, miteinander verbinden. Mit einem anderen Hintergrund als dem des Gastgewerbes hoffe ich, unserem großartigen Team ergänzende Qualitäten hinzufügen zu können.

Sander Delis

Staff member Restaurant

In September 2020, I started working as an apprentice host at 1397 Restaurant. I thoroughly enjoyed my apprentice time here. After successfully completing my training, I am employed here full-time to welcome you with open arms in our beautiful restaurant. Together with our team, I am 100% committed to pampering you and making it an unforgettable culinary experience. When you go home satisfied, my day is complete.

Sander Doggen

Duty Manager

I have worked in several starred restaurants including 8 years as a sous chef at restaurant Mijn keuken. I also got to add Noma to my portfolio. From 2015, I was head chef at Restaurant Hemingway, now Restaurant 1397. Here we achieved several awards with the team including the Bib Gourmand. As of December 2018, I am no longer a chef, but have been assigned as Duty Manager within this wonderful organization.

Frans Hazen

CEO & Owner


From December 6, 1984 owner of the oldest hotel in our country. My goal then and now: de Draak will become the leading hotel company in West Brabant, also for students/interns. It is a privilege to work as a 'steward' in and on this company. There are always plans to improve the products offered. Passion never retires. I'm only 66 so still plenty of time for this beautiful profession.

Trix Hazen

Owner


From 1972 to 1984 I was the branch manager of Tafelvaria here. A shop with table silver, crystal, Makkum, Delft blue, Wedgewood dinnerware, etc. From 1985 fulfilled the beautiful job of full-time mother for our 3 daughters. Started working in De Draak in 1991 with equal enthusiasm, helping to give shape to Frans' childhood dream. Despite my 70s, I don't think about quitting.