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.

Pastry Chef Clayton Mifsud

Clayton Mifsud has a profound love for creating elegant and modern desserts

With over 21 years of experience in the kitchen – 13 of which dedicated to the art of pastry – our chef Clayton Mifsud brings a wealth of expertise and passion to The Grand. His culinary journey has been driven by a ‘deep love for creating elegant and modern desserts’, where classic French techniques meet contemporary creativity.
For him, pastry is more than just a craft – it’s a form of art. Every dessert is a delicate balance of refined flavors and artistic presentation, designed to surprise and delight. His innovative approach pushes boundaries of traditional pastry while maintaining harmony and sophistication in every bite.