Cavallaro is the proud sponsor of The Harbour Club Amsterdam. A Q&A with general manager Joost Verhoeven and chef Melchor Soto Fernandez about style, food and how to offer a perfect night out.
WHAT MAKES THE HARBOUR CLUB SO SPECIAL?
Joost: “I’ve been general manager of The four Harbour Clubs in The Netherlands since 2013 and we’re constantly developing, making sure our guests enjoy their night out. I believe we offer more than a nice dinner, it’s the perfect mix of dinner, a night out and entertainment. That’s why we started with The Harbour Club goes Cabaret, a night filled with food, music, dance, acrobatics and songs.”
CAN YOU DESCRIBE THE STYLE OF THE HARBOUR CLUB IN THREE WORDS?
Joost: “Warm, industrial, sexy and industrial. Ha that’s four…”
WHAT ARE YOU WEARING?
Joost: “Our staff is dressed in a stylish shirt and the managers all wore grey pants, dark blue jackets and blue shoes during the summer. For this winter we selected an all black suit with a black shirt and black tie. I think we’ll match it with beautiful white shoes.”
WHAT ARE THE ADVANTAGES OF THIS SPONSORSHIP?
Joost: “Apart from our impeccable uniforms we added a nice extra service for our guests. From now on we will also sell Cavallaro Napoli shirts at the restaurant. If someone spills a glass of red wine over their white shirt, we always have a selection of different sizes and colours available, so they can continue their evening stain-free.”
WHAT’S THE MATCH BETWEEN THE HARBOUR CLUB AND CAVALLARO NAPOLI?
Joost: “I think we are both formal, but casual and love a personal approach.”
HOW IMPORTANT IS THE LOOK OF THE STAFF?
Joost: “It’s the most important thing. Of course you need a great menu, fantastic food and a beautiful entourage, but the first thing people see is the waiting staff. That first impression is major. Plus it makes people really remember who was helping them. It makes it very personal.”
NOW ABOUT THE FOOD…
WHAT’S ON THE MENU AT THE HARBOUR CLUB?
Melchor: “I think most people visit us for the sushi. We have a huge sushi bar, where we create our very own sushi. It’s traditional, but with our own special twist. A lot of people come back for our rolls. I would say the kitchen is Japanese, mainly Asian, but with my Spanish roots – food and cooking was everything in my family – we have some Mediterranean dishes as well.”
WHAT’S YOUR FAVOURITE DISH?
Melchor: “I love crispy pork belly. And from our menu I prefer one of the classics that’s been on the menu for a while now: Turbot, grilled with tomatoes, black olives, capers, lemon and rosemary. It’s delicious.”
HOW IMPORTANT IS STYLE TO YOU?
Melchor: “It’s very important! Of course in the kitchen I wear my chef’s uniform, but for the staff it’s key to look sharp. I believe that when they look good, they feel good and that makes them more confident in their work. That kind of charisma is vital when you work in the hospitality business.”