Schilo van Coevorden
Schilo attended the Culinary School in Rotterdam and started his apprenticeship in a classic Rotterdam restaurant called La Villette where he worked for one year after which he left for Belgium to work for Roger Souverijns in Scholteshof Restaurant (two Michelin stars). This is where he learned all about 'creativity'. Following this he went back to Rotterdam and joined the Parkheuvel, a two Michelin star restaurant. He further developed his career in a three-star restaurant in D'sseldorf called 'Im Schiffchen' by a French chef Jean Claud Bocuiel.
1992; Schilo left for London to become the Head Chef of the Lowndes Hotel, a small boutique Hyatt hotel in the middle of Knightsbridge. After three years he was transferred by Hyatt to Dubai (United Arab Emirates) to open their first new style Cutting Edge Restaurant ' Focaccia; a 120 seat Mediterranean restaurant. During his time with Hyatt International he was trained in finding the right balance between style and quality and affordability and productivity. In 2006 Roy started as the Director of Rooms of the Grand Hyatt in Amman where he worked for almost two years before moving back to England where he worked as the Director of Rooms of The Grove Hotel in Hertfordshire, a Leading Hotels of the World property.
In 1996 he met H.E. Sheikh Mana bin Khalifa Al Maktoum (a leading Dubai businessman) who asked him to be part of his team to open and operate the pyramids complex at Wafi city. Schilo's focus was the flagship restaurant Sphinx, which he opened and operated for two years. After this experience, he travelled extensively throughout Asia and worked in Japan for the 'Hyatt Regency Osaka' and in the 'China Club' by Sir David Tang in Hong-Kong.
Despite the interesting time in Asia, working in Europe was drawing him and in 1999 he was approached by Anouska Hempel Management to open and operate, as Executive Chef in charge of Food & Beverage, the brand new Blakes hotel in Amsterdam (now called the Dylan Hotel). In November 2004, Schilo was asked to support at the opening of The College Hotel in Amsterdam, while keeping his responsibilities for the Food & Beverage at the Blakes hotel. During the next two years he worked for the Stein Group as their Group Executive chef supporting projects in London, Ireland, Italy, South of France and Sochi in Russia.
In 2007 Schilo was asked to consult for a brand-new project and concept in the South of Spain. This new opportunity was an exciting chance to participate once again in an opening and learn a new 'type of cuisine' and be responsible for the whole Food & Beverage set up of Finca Cortesin, a 67-bedroom luxury hotel with a stunning golf course and spa, situated between Sotogrande and Marbella on the Costa del Sol. In October 2008 he opened his signature restaurant named; Schilo. Despite the economic climate, Schilo attracts guests from all over Spain and Europe and has been very successful in establishing 'Schilo' in this difficult market. The restaurant received overwhelming reviews in various national newspapers and magazines from well-respected Spanish food writers and is visited by locals and hotel guest alike.
In March 2011, Schilo was appointed as Executive Chef in charge of all Food & Beverage areas of brand-new Conservatorium hotel in his hometown Amsterdam. Here, he also carries 'Tunes Restaurant & Bar by Schilo', a concept to put the modern Dutch Cuisine back on the map. The style of his food and menu has evolved through the years, adapting many different cuisines from all over the world but always based on classic and often simple preparations showing great respect to the pureness of fresh local and seasonal products. Working with local suppliers and farmers he developed his own style which is hard to describe but captivates the heart and taste buds of many well-travelled food aficionados.
After two years, Schilo started with the implementation of an Asian-inspired tapas menu in Tunes Bar. Due to the enormous success of this concept, he decided to refine and expand it, by taking it out of the bar into the hotel's leading restaurant. This is how Tunes Restaurant turned into Taiko, in September 2014. Taiko, contemporary Asian cuisine by Schilo, is the restaurant Schilo has long dreamed of; he always wanted to marry his love for Asian cuisine with local, seasonal produce to create a whole new concept. Since it's opening, Taiko Cuisine & Bar in Amsterdam have been successful amongst locals and hotel guests. Here he introduced the 'Ingredient of the Year' with leading roles in the menu for Wagyu, King Crab, Dutch Soy and Wasabi. He also organized special four-hands dinners with renowned chefs like Albert Adri' and WAGYUMAFIA.
In 2020, Schilo was asked to bring Taiko to Dubai. In November 2020, Taiko Dubai at the Sofitel the Obelisk opened its doors. At the same time, Schilo van Coevorden got appointed as Executive Chef for The Set Collection, overseeing all culinary direction for the four founding members of group, including Conservatorium Hotel in Amsterdam, Hotel Caf' Royal in London, Hotel Lutetia in Paris and Mamilla in Jerusalem.
Schilo has a solid culinary and creative base, an impressive background in opening culinary attractions which have all become very successful and real 'places to be' for the local clientele and international visitors. Schilo has an immaculate eye for detail, great interpersonal relationship skills both with guests and those that are working for him, coupled with an excellent understanding and business sense support the objective to establishing a profitable Food and Beverage division in the hotels.
15-Mar-2023Hotel Business StageDestination gastronomy: re-designing and re-thinking your F&B offering