Jeroen Taillie's Culinary Direction of Hotel Okura Amsterdam

With a passion for gastronomy and hospitality that took him from the Netherlands to Thailand, Jeroen Taillie has built a strong reputation in the hotel industry. After a period of repositioning and launching new F&B concepts at NH Collection Grand Hotel Krasnapolsky, he moved to Bangkok to take on the role of Director of F&B at the prestigious Anantara Siam Bangkok Hotel.​

From part-time job to passion: my start in F&B

After finishing high school, I didn't have a clear idea of what I wanted to do. At nineteen, I decided to work for a year and ended up at Hotels van Oranje in Noordwijk, a five-star hotel near my hometown. I was immediately drawn to that world—the atmosphere, the pace, the hospitality. That year led me to pursue a degree in hospitality management at the higher vocational level. During my studies, I explored various departments and quickly realized that my heart lay in food & beverage. I started in events but became increasingly interested in gastronomy and mixology. By my early twenties, I knew for sure: F&B is where I belong.​

Hospitality in Bangkok: navigating cultural differences

Working in Thailand was an educational experience, especially in terms of communication. While the Dutch are known for their directness, that approach doesn't work well in Thailand. I had to adjust my style significantly. The interaction with VIP guests also differs: in Bangkok, it's about recognition and visibility, whereas Dutch guests often prefer tranquility. Service is deeply ingrained in their culture, as is respect for hierarchy. It taught me the importance of cultural adaptability in international hospitality. Unfortunately, this period was cut short by the pandemic.

Returning to Okura: familiar yet renewed

Returning to Okura during the pandemic after 7.5 years felt like coming home. Many colleagues from back then are still here, with the same dedication—that says a lot about the culture here. During COVID, the hotel retained nearly all staff, which is rare. What makes Okura unique is the combination of stability and continuous improvement. The fact that Michelin-starred restaurants like Yamazato and Ciel Bleu have maintained top performance for so long makes me extra proud to work here.

More than a hype: what truly makes an F&B concept successful​

For me, the success of an F&B concept is ultimately simple to measure: do your guests return? It's not just about an enthusiastic first visit or making an impression with something spectacular. Of course, you can launch a concept that initially attracts a lot of attention, but if people then think, "Nice, but I've seen it," you haven't created sustainable success in my view. Then you're a hype. A successful concept is one that resonates with people, that they want to experience again. Guests should not only be surprised but also yearn for a next time. That's what you should strive for.​

Interview of Jeroen Taillie on Hotel Professionnals

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