Passionate to try new innovative cuts of beef and lamb
He is a firm believer in serving innovative red meat dishes and has mastered the technique of serving great tasting and consistently tender steaks to his loyal customers. He is passionate to try new innovative cuts of beef and lamb to inject fresh ideas into his menu.
Having done his Food & Beverage Diploma in International College of Hotel Management in 1984, Victor worked in Montreaux Palace Hotel, Euro Hotel and Restaurant Du Parc with 2 to 3 Michelin Starred Chefs. In 1990, Victor pursued a Degree in Hotel & Restaurant in New Hampshire College, USA. Having graduated in 1992, Victor worked with Marriott Boston Bay for 8 months before relocating back to Holland to work in Gauchos that owns over 150 Argentinean restaurants throughout Europe. He led a team of Chefs and further opens another 6 outlets under his leadership. In 1993, he was employed by Crown Princess Hotel as a Sous Chef. In less than 7 months, he was head-hunted to open & lead a Fine Dining restaurant at the brand new Legend Hotel.