Born and raised in Kaatsheuvel (Brabant), where my Burgundian roots lie, I discovered my love for the hospitality industry at a young age. During my studies at the hotel school, I worked in the Efteling during holidays and weekends. There, I learned how storytelling can add an extra dimension to hospitality and retail concepts – a valuable basis for my later career. After hotel school, I started in the hotel industry. I had the opportunity to work for various hotel chains, including Days Inn, Golden Tulip, NH Hotels, and Hampshire Hotels. At Hampshire, I grew the franchise organization to more than 80 hotels. This is where my passion for hospitality was truly born. The dynamics, intensity, and variety of the hotel industry have shaped me, as has the constant drive to exceed guest expectations. I held various positions, from general manager to director of operations, made purchasing agreements for the entire group, and eventually became director of franchise after the merger with Eden Hotels. During this period, I developed both as a manager and as a professional.After 25 years in the hotel industry, I made the switch to retail. At the Bijenkorf, I was ultimately responsible for hospitality and food retail. A premium environment where I felt at home. I renovated almost all restaurants, The Kitchen, City Cafés, and the Meesterbanketbakker, and built a clear premium strategy with my team. With a focus on hospitality, service, and experience, we achieved growth. We invested in assortment, luxury brands, marketing campaigns, social media, and a clear concept strategy that gave the teams in the department stores a sense of security in their daily work. Then, I decided to take on a new challenge and chose a new opportunity at Shell. A large corporate company, large volumes, and a lot of attention to stakeholder management. There, I was ultimately responsible for the fresh offer (sandwiches and coffee) at all stations in the Benelux and France. I renewed the assortment, worked with star chefs, developed a new look and feel for the sandwich line, improved collaboration with Starbucks, guided tender processes, and was part of the launch of the Shell Café formula. A complex environment, but that's where I was able to put the food and coffee department on the map. The leadership program I followed gave me more self-insight and confirmed my strength: as a people person, I can help others grow and shine.After more than 35 years of experience, I am now starting my own business: Gastvrij Groeien.With advice, interim management, concept development, hospitality optimization, process improvement, and (food) marketing, I am using my knowledge, network, and energy to help organizations move forward.Gastvrij Groeien is exactly what I stand for: through hospitality, positivity, and attention, not only organizations but also their results grow. I have been able to prove this several times in my career – and now I do so with full conviction from my own company.