From selling ice cream at 13 to creating unforgettable meals in private homes across Curaçao, Chef Robin Housen has followed his passion for food his entire life. Trained in top kitchens in the Netherlands and Belgium, he combines technique, creativity, and heart in every dish. Through Housen’s Culinary Experience, Robin shares not just his skill, but his deep connection to the island and the joy of bringing people together. In this feature, we dive into the story behind the chef, his inspiration, and the experiences he creates.

For Chef Robin Housen, great food has never been solely about technique or presentation. It is about creating experiences, fostering connections, and bringing people together around the table. Those values have guided his culinary journey from an early age and continue to define his work today.

Robin’s passion for hospitality began in his grandmother’s kitchen, where childhood afternoons spent baking waffles taught him that food has the power to create lasting memories. Those early experiences laid the foundation for a career built on craftsmanship, creativity, and genuine care for others.

That passion ultimately led to the creation of Housen’s Culinary Experience, a private dining concept born during the COVID-19 pandemic. While many saw uncertainty, Robin recognised an opportunity to offer guests something different: restaurant-quality dining in the comfort of their own homes. What started as an innovative response to changing circumstances quickly evolved into a thriving business known for its personalised approach and exceptional attention to detail.

Central to Robin’s success is his belief that every dining experience should be unique. Through careful consultation and an understanding of each client’s preferences, he crafts bespoke menus that reflect both the occasion and the individuals being served. No two events are ever the same, allowing every guest to enjoy a truly tailored culinary experience.

Throughout his career, Robin has had the privilege of serving a wide range of distinguished guests, including members of the Dutch royal family such as Princess Beatrix, King Willem-Alexander, and Queen Máxima. While such occasions stand out as career highlights, they also reinforced a principle that remains at the heart of his philosophy: whether serving royalty or a family gathered around their dining table, hospitality is ultimately about making people feel welcome and valued.

Nature plays a significant role in shaping Robin’s culinary vision. Through his own hofi, where fruits, vegetables, and herbs are cultivated with care, he maintains a close connection to the ingredients that inspire his menus. This respect for nature is reflected in every dish he creates, allowing premium ingredients to shine while celebrating their natural character.

Beyond his own achievements, Robin is deeply committed to developing the next generation of culinary talent on Curaçao. He believes mentorship, knowledge-sharing, and investing in people are essential to the continued growth of the island’s food industry. For him, success is measured not only by personal accomplishments but also by the positive impact he can have on others.

Supported by trusted partners such as DeliNova, Robin continues to push culinary boundaries while maintaining the highest standards of quality and consistency. As Curaçao’s culinary scene continues to evolve, he remains dedicated to creating unforgettable dining experiences and inspiring future generations of chefs.

Through every menu, every event, and every opportunity to mentor others, Chef Robin Housen demonstrates that exceptional cuisine is ultimately about people, passion, and the memories created around the table.

From early childhood memories in the kitchen to leading large-scale culinary events, Angelo de Bies has built a journey rooted in passion, discipline, and cultural pride. His story is not just about food, but about creating experiences, telling stories, and representing Curaçao on an international stage.

For Angelo de Bies, food has always been about more than nourishment. It is about connection, culture, and creating unforgettable experiences. As the founder of LeMAGnifique Cuisine, he has built a reputation for transforming local flavours into elevated culinary experiences while proudly representing Curaçao wherever his journey takes him.

From intimate family kitchens to international culinary festivals, Angelo’s path has been defined by passion, perseverance, and an unwavering commitment to showcasing the richness of Caribbean cuisine.

Where it all began

Some of Angelo’s earliest memories are rooted in the kitchen. As a child, he spent countless hours beside his grandmother and stepmother, observing every movement, asking questions, and eagerly tasting whatever was being prepared. Those moments became the foundation of a lifelong relationship with food.

“It wasn’t only about cooking,” Angelo reflects. “It was about the atmosphere, the aromas, and the feeling of being together.”

What began as childhood curiosity gradually developed into something much deeper. Food became a language of connection, a way to bring people together and create lasting memories.

Discovering a calling

Although cooking had always been part of his life, it was during his time in the Netherlands that Angelo began to see it as a possible career. He spent much of his free time experimenting in the kitchen, inviting friends to taste his creations and offer honest feedback. At the same time, he remained closely connected to his stepmother, regularly seeking advice and learning traditional recipes that kept him grounded in his heritage.

As the positive reactions continued, so did his confidence. Cooking was no longer simply about preparing meals. It became about creating experiences, sparking emotions, and bringing people together around a table.

A friend’s encouragement ultimately pushed him to pursue the profession more seriously, leading him to formal culinary studies that would shape the foundation of his career. Those years taught him far more than recipes and techniques. They instilled discipline, structure, precision, and the ability to perform under pressure, essential skills that continue to guide him today.

Building something bigger

Every entrepreneur remembers the moment when a dream begins to feel real. For Angelo, that moment came during a major catering event for SOAB. The assignment involved serving 250 guests across six food stations, a scale far beyond anything he had previously managed.

“It was the first time I truly had to step into a leadership role,” he says. “I had to build a team, delegate responsibilities, and ensure every detail was executed flawlessly.”

Like many defining moments, it came with uncertainty. But by the end of the event, something had changed. The experience reinforced an important lesson: there are no limits when preparation, determination, and belief in your craft come together. It became a milestone that helped shape both the chef and entrepreneur he would become.

Serving Curaçao to the world

At the heart of Angelo’s culinary philosophy lies a simple mission: elevate Curaçaoan cuisine while honouring its roots. The island’s vibrant culture, rich culinary traditions, and diverse influences serve as constant sources of inspiration. Rather than replicating traditional dishes, Angelo seeks to reinterpret them, presenting familiar flavours in modern and unexpected ways.

Every menu he creates tells a story. “My goal is to serve culture on a plate,” he explains. “To honour where we come from while creating something new.”

That commitment has taken him far beyond the shores of Curaçao. In recent years, he has represented the island on international platforms, including culinary collaborations in Brazil in partnership with the Curaçao Tourist Board and participation in Cuba’s Festival del Caribe. Wherever he travels, Angelo proudly carries a piece of home with him, even bringing DeliNova products abroad as part of his culinary presentations. For him, food serves as an ambassador of culture, connecting people across borders through shared experiences and authentic flavours.

Creativity without limits

In an industry driven by innovation, Angelo believes growth comes from remaining curious. Rather than relying solely on proven successes, he constantly challenges himself to experiment with new techniques, flavour combinations, and presentation styles. Inspiration comes from both global culinary trends and the ingredients that define Caribbean cuisine.

Every event presents an opportunity to create something unique. Even when menus share similarities, Angelo continuously searches for ways to elevate the guest experience through thoughtful details and creative touches. For him, learning never stops. Whether studying new techniques, observing fellow chefs, or listening to customer feedback, he approaches every experience as an opportunity to improve and evolve.

A journey told through a menu

If Angelo’s career were presented as a menu, it would unfold much like a carefully curated dining experience. The amuse-bouche represents his beginnings, small yet meaningful moments in the kitchens of his grandmother and stepmother. The appetizer symbolises discovery, the period when passion transformed into possibility. The main course reflects years of training, hard work, and hands-on experience that built the foundation of his career.

The palate cleanser represents challenges, adaptation, and personal growth, the moments that demanded resilience and creative problem-solving. Dessert embodies his identity today: confident, expressive, and driven by experience. And finally, the digestif symbolises the future, an ongoing journey of ambition, innovation, and continuous growth.

Leading under pressure

Executing large-scale events requires more than culinary talent. It demands organisation, focus, and leadership. For Angelo, preparation is the key to success. Detailed planning, clear communication, and well-defined team roles ensure every event begins with a strong foundation. When service begins, he focuses on one step at a time rather than becoming overwhelmed by the scale of the task.

Years of experience have also taught him the value of adaptability. Unexpected situations are inevitable in catering, but staying calm not only helps solve problems, it sets the tone for the entire team.

A trusted partner in the kitchen

Consistency is essential in professional catering, and Angelo credits DeliNova as an important partner in helping him maintain that standard. “The quality, variety, and reliability make a tremendous difference,” he says. Having access to a wide range of dependable products allows him to remain creative while ensuring efficiency and consistency across every event. For a chef who values both innovation and execution, that support is invaluable.

Friendship, collaboration, and growth

One of the most meaningful relationships in Angelo’s culinary journey is his friendship with fellow chef Wilmar Raphaela. Their story began long before either entered a professional kitchen. Growing up in the same neighbourhood, attending the same school, and sharing a love for volleyball, the two developed a bond that has lasted for decades.

That friendship eventually evolved into a professional collaboration when Angelo invited Wilmar to join his business, Nos Kura. Today, despite living and working in different countries, they remain closely connected, sharing ideas, challenging one another creatively, and supporting each other’s growth. Their relationship serves as a reminder that success is often built not only on talent but also on the people who inspire and support us along the way.

Looking ahead

When asked about the future, Angelo smiles and offers an unexpected answer. “I would say I’m already living my future.” Yet his ambitions continue to grow. His vision is centred on building a brand that leaves a lasting impact, one recognised not only for exceptional catering but also for creativity, consistency, and a distinctive identity.

Mentorship is another important part of that vision. Angelo hopes to support emerging chefs by creating opportunities, sharing knowledge, and helping them discover their own voice within the culinary world. At the same time, he remains committed to contributing to Curaçao’s evolving food scene by showcasing the island’s culture through modern cuisine and elevated dining experiences.

His aspirations extend beyond the kitchen itself. Angelo envisions becoming not only a successful chef, but also a leader, entrepreneur, and creative force who inspires others and helps shape the future of Caribbean gastronomy. Through every event, every menu, and every plate he serves, he continues to prove that food can be much more than a meal, it can be a story, a connection, and a celebration of culture.

For Chef Wilmar Raphaela, cooking is far more than preparing meals. It is a way to preserve memories, express creativity, and share the rich culture of Curaçao with the world. His culinary journey, shaped by passion, discipline, and cultural pride, has taken him from local kitchens in Curaçao to fine-dining restaurants in the Netherlands.

Early inspirations

Wilmar’s love for food began at home, watching his mother transform simple ingredients into flavourful dishes filled with the aromas of herbs and spices.

“I never imagined becoming a chef,” he recalls. “I simply loved watching her cook.”

His path changed when he worked alongside renowned Curaçaoan chef Angelo de Bies at Nos Kura. Recognising Wilmar’s curiosity and talent, Angelo encouraged him to pursue cooking more seriously. Soon after, an unexpected opportunity to study on the Dutch island of Texel opened the door to a professional culinary career.

Learning the art of precision

In the Netherlands, Wilmar discovered the artistic and technical dimensions of gastronomy. Working in fine dining introduced him to the precision and discipline of French cuisine while strengthening his appreciation for presentation and plating.

“The visual aspect of food has always inspired me,” he says. “It allows me to showcase not only flavour, but also the colours and identity of Curaçao.”

Today, his cuisine reflects a harmonious blend of refined French techniques and Caribbean flavours, ingredients, and traditions.

Building a career abroad

Before fully committing to the culinary profession, Wilmar explored careers as a flight attendant and photographer. Yet cooking remained his true calling, and following the pandemic, he chose to dedicate himself entirely to the culinary arts.

Throughout his career, mentors such as Sam Bakker, Jesper Bais, and Sven Backer played important roles in shaping his skills and strengthening his connection to Caribbean cuisine. Their influence helped him develop a distinctive culinary identity that bridges European craftsmanship with Curaçaoan soul.

Turning challenges into growth

Moving from Curaçao to the Netherlands brought significant challenges, from adapting to a new culture and language to living far from family and friends. Rather than allowing these obstacles to slow him down, Wilmar embraced them as opportunities for growth.

Outside long hours in professional kitchens, he continued experimenting with Caribbean ingredients and French techniques while deepening his knowledge of European gastronomy.

“Every challenge taught me something,” he says. “They shaped me into the chef I am today.”

A culinary style rooted in identity

Wilmar describes his cooking as refined, artistic, and modern, with strong Caribbean influences. Traditional ingredients such as krioyo sauces, funchi, and island-inspired creams are reimagined in contemporary forms.

His mission is not simply to cook Caribbean food, but to elevate it while remaining authentic to its origins.

Inspired by mentors and culture

Among his greatest influences is Angelo de Bies, a longtime friend whose relationship with Wilmar extends beyond the kitchen. Their shared passion for food and creativity continues to inspire collaborations across borders.

Another important influence is chef Geneal Harreman, whose innovative vegetable-focused cuisine has shown how local ingredients can be transformed into sophisticated dishes while embracing sustainability.

Defining moments

One of Wilmar’s proudest achievements has been cooking for individuals who represent Curaçao on international stages, including actress Jasmine Sendar and award-winning actor Emmanuel Ohene Boafo.

A particularly memorable milestone was cooking alongside Angelo de Bies for the former Governor of Curaçao, Lucille George-Wout, an experience that reinforced both his growth and ambitions.

Looking ahead

Although his career continues to flourish in the Netherlands, Wilmar sees his future closely connected to Curaçao. He hopes to return as a private chef while mentoring young culinary talent and passing on knowledge of both French techniques and Caribbean traditions.

His long-term ambition is to represent Curaçao on the international culinary stage and to publish a cookbook celebrating the fusion of French and Antillean cuisine.

Through his work, Wilmar hopes to leave behind more than memorable dishes. He aims to inspire future generations of chefs to embrace their roots, honour their culture, and tell their own stories through food.