Paul Conijn possesses extensive experience in the culinary field, with a career spanning several prominent establishments. Notably, Paul serves as a culinary chef at Amsterdam RAI since May 2008. Previous roles include chef de party execution at MPS I Martinair Party Service and O7Happening en Food, chef kok at Koninklijke Schouwburg Den Haag, and sous chef at Restaurant Vermeer Barbizon Palace. Additional experience includes various chef positions at well-regarded venues such as Aubergine de Kievit, Snuffel stage's at Amstelhotel and Hotel L'Europe, Barbizon Schiphol, and Amsterdam ArenA, showcasing a robust background in high-pressure kitchen environments and various culinary roles.
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