Louis Meisen works from his passion for food and has a perfect sense for food quality and trends. He co-founded Supper with the strongest believe that the status quo regarding F&B in hotels needed to change. Mission? Make sure a food concept works as natural as possible from guests perspective, and make sure it delivers. Louis believes in de power of real good produce as a starting point and integrates technical innovations as much as possible to secure a minimum foodwaste and labor cost but still fully deliver on the overall experience.