Hans Geijsen

Hans Geijsen is an experienced culinary professional with a robust background in kitchen management and quality coordination. Currently serving as Chef-Kok and Coördinator Kwaliteit & Keuken at Loetje since November 2017, Hans provides support and advisory services for several locations. Previous roles include Hoofd Keuken at Loetje Gorssel, where responsibilities encompassed HACCP compliance and leading a team of approximately 20 individuals. Hans has held various significant positions such as Chef de cuisine at Restaurant de Heideroos and Chef kok at Brasserie Kriebelz, managing kitchen operations and overseeing food and beverage services. With a career starting in 1999 at AC Restaurants as Chef kok/Quality-manager, Hans has continually advanced through various culinary roles, bolstering extensive expertise in kitchen oversight and management. Educational credentials include certifications in Keukenmanagement, Sociale Hygienne, and B.H.V. training.