Started at age 16 at Chateaux Neercanne, he then went to Belgian-Limburg to learn and have a flourishing career under chefs like Roger Souveryns (Scholteshof) and Rik Vandersanden (De Barrier). He then started his own restaurant in Maastricht, where still cooks today with a lot of passion, taking inspiration from younger chefs.
Together with Guidy she had a dream of owning her own restaurant in Maastricht. Before starting Pakhoes, Yvonne was the face of the front desk at Hotel Maastricht (now Crowne Plaza). She has mastered the details of being a hostess through the years and still remains as passionate as ever before when it comes to taking care of her guests.
Son of the house. After studying gastronomy, he started to work at our restaurant. Temporarily at first, but after a short while he turned out to be an indispensable member of our staff. He is a natural host and oozes quality service. Thanks to his passion for wine and food, you can leave combining these two up to him, without a shred of doubt whatsoever.
Before Florian bolstered our ranks, he earned his stripes at numerous restaurants in Maastricht, such as Chateaux Neercanne and Beaumont. Florian has mastered Guidy’s kitchen through the years and adds a modern touch to our dishes – without changing the integrity of the Pakhoes' flavors and feel.
Daughter of the house. After finishing hotel management school she worked at Pakhoes for a short while – before she decided to spread her wings and take a look at some other establishments in town - among them Brasserie Flo and Harry’s in Maastricht. Together with Yves, she’ll be the future of the restaurant her parents started over 30 years ago.