Rolph Hensens (1981) became passionate about cooking at a very young age. He has been working in kitchens since he was 16 years old.
After attending Hotel School, Rolph has been shaped by classical Michelin star chefs. He learned the trade at restaurants such as La Rive** (Amstel Hotel), Parkheuvel***, Mijn Keuken* en Fred**.
At HMB Restaurant you can taste this traditional base with the addition of contemporary techniques.
Chantal de Raaf
Chantal de Raaf (1987) was trained as a hostess. During this training she quickly developed a passion for wine.
After obtaining all wine certificates she attended Peter Klosse his wine / food training, followed by the viticulturists training in Maarn. Chantal worked at 't Raadhuys*, Villa La Ruche, Mijn Keuken* and Fred**.
According to the leading Gault Millau, Chantal made the best wine list in the Netherlands in 2011.