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!

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.

Walter Lopez Gomez

Sommelier

"I am Walter Lopez Gomez, born and raised in Mexico and living in the Netherlands for 15 years in the meantime. I completed my training in gastronome sommelier and WSET 3 some years ago and am currently training to become a vinologist. I am currently working 8 years in the higher segment of the hospitality industry, of which 7 years as Maître / Sommelier at Restaurant Vroenhout in Roosendaal. Recently I made the switch to Restaurant 1397, because the combination between hotel and restaurant really appeals to me and the interaction between the different cultures in the hotel."

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.