Executive Chef Raoul Meuwese

Raoul Meuwese is the Executive Chef of restaurant Bridges and has earned his spurs in the culinary world. 

Chef Raoul has years of experience in various kitchens. He was the Chef de Cuisine of restaurant De Hoefslag (*) in Bosch en Duin. In the past, he worked at restaurant Seinpost (*) in Scheveningen and restaurant Savarin in Rijswijk. He describes his dishes as classic and traditional French, with international influences and a local touch. Raoul prefers to work with fish and local products, which are sustainability grown or caught. Based on these products he creates dishes according to the season.

Maître Sommelier Roos Stevens

The young and ambitious Roos Stevens is the Maître Sommelier of restaurant Bridges.

From the moment Roos walked into the wine classroom of the Hotelschool, she fell in love. During her studies, Roos followed a course at the Cape Wine Academy in South-Africa. Roos a familiar face at Bridges as she had already worked for The Grand for several years after graduating. After two years, she moved to Australia. Here she graduated from the WSET 3 (Wine & Spirit Education Trust) and worked in one of Sydney’s most iconic wine bars, Monopole. Back in the Netherlands, Roos continued her study in wine and achieved WSET 4. Now, she shares her knowledge and passion with the guests and staff of Bridges. “I love wines that tell a story. Our wine list offers guests the perfect balance between classic wines and wines from the new world, where sustainability plays an important role.” As Sommelier, Roos won the title of ‘Best of Award of Excellence’ from the Wine Spectator in 2022 and was the first female Sommelier in the Netherlands to achieve the gold level of the Association de la Sommellerie Internationale Certificate.