restaurants and bar
Executive Chef
KOOS VAN NOORT “I want my creations to make people happy”.
Executive Chef Koos van Noort has set the culinary tone at the Steigenberger Kurhaus Hotel since 1991. He holds sway in the Kurzaal Restaurant and the patisserie.
Koos van Noort has been working as Executive Chef at the Steigenberger Kurhaus Hotel in The Hague since 1991. During his impressive career in the culinary world, he worked for various restaurants and hotels all over the world. “Working as a chef is fantastic. I love my work and I feel right at home at the Steigenberger Kurhaus Hotel. My team and I are proud to work here. It’s one of the loveliest places on the coast, says Koos van Noort with a twinkle in his eyes.
“At the Steigenberger Kurhaus Hotel we only work with pure, high-quality products. And we also use a lot of biological products as well as local and home-grown products, such as beef from the Maas Rijn and IJssel, breast of duck from the Veluwe, Frylander veal, or Simenthaler Silverside fillet, Red Sockeye salmon and lobster from the Oosterschelde. Our guests adore our delicious seasonal and superb regional products, prepared in a classic fashion. The deceptively simple combinations ensure that the various dishes retain their mystery, but the guests can see and taste what they’re eating. Good, pure and honest flavours.”
It is also the diversity that makes it so special. An intimate dinner for two in classic French style? An excellent menu with imaginative pastas and dishes with a hint of the orient? This hotel has it all. And we prepare our culinary creations for all kind of guests. It’s the variety that makes it so fascinating!
