{"id":721,"date":"2015-05-20T09:23:32","date_gmt":"2015-05-20T08:23:32","guid":{"rendered":"https:\/\/www.taste.nu\/about\/?lang=fr"},"modified":"2022-07-27T16:04:17","modified_gmt":"2022-07-27T14:04:17","slug":"about","status":"publish","type":"page","link":"https:\/\/www.taste.nu\/fr\/about\/","title":{"rendered":"ABOUT"},"content":{"rendered":"
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Kasper est partenaire fondateur de tasTE! Il est responsable du d\u00e9veloppement et de guider les concepts d\u2019accueil. Il est un strat\u00e8ge en marketing et un innovateur par excellence. En dehors de ses propres restaurants du groupe Taste! Restaurant & Bar, Kasper est connect\u00e9 \u00e0 plusieurs projets d’h\u00f4tellerie et restauration dans le monde entier, comme conseiller et inspirateur.<\/p>\n

Histoire:
\nKasper Stuart est dipl\u00f4m\u00e9 \u00e0 l\u2019Haute Ecole Plantin \u00e0 Anvers, o\u00f9 il a obtenu son baccalaur\u00e9at en Management H\u00f4telier. Il a ensuite travaill\u00e9 pendant cinq ans dans le secteur h\u00f4telier pour Conrad Hilton et Intercontinental Hotels. En octobre 1997, il a ouvert son premier restaurant \u00e0 Anvers avec son \u00e9pouse Danyelle van Thoor.<\/p>\n

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  • Chroniqueur invit\u00e9 de diff\u00e9rentes revues (professionnelles), nationales aussi bien que internationales, y compris Entree, Food Inspiration Magazine, Venuez, Lazy Monday, CittA \u2026<\/li>\n
  • \u00c9crivain de quatre livres: le Chilli Club livre de cuisine, le Bar & Food de Brasserie Appelmans & Absinthbar, et Black Smoke \u2013 BBQ, Booze & Attitude et Black Smoke \u2013 Fire, Ice & BBQ-Attitude<\/li>\n
  • Conf\u00e9rencier d\u2019honneur \u00e0 diff\u00e9rents \u00e9v\u00e8nements, \u00e0 la fois \u00e0 la maison et \u00e0 l\u2019\u00e9tranger<\/li>\n
  • Organisateur de croisi\u00e8res tendance plein d\u2019inspiration par exemple \u00e0 Anvers, Istanbul, Londres, Amsterdam, Stockholm, Duba\u00ef et Hambourg<\/li>\n
  • Fondateur et ancien pr\u00e9sident du Belgian Leaders Club: www.leadersclub.be<\/li>\n<\/ul>\n<\/div>
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    Danyelle est un partenaire fondateur et directeur financier du tasTE! Elle est responsable des strat\u00e9gies financi\u00e8res et du d\u00e9veloppement des comptes complets avec des syst\u00e8mes de contr\u00f4le associ\u00e9s.<\/p>\n

    Histoire:
    \nApr\u00e8s qu\u2019elle a obtenu son dipl\u00f4me de baccalaur\u00e9at Management H\u00f4telier \u00e0 l\u2019Haute Ecole Plantin \u00e0 Anvers, Danyelle Thoor a travaill\u00e9 environ quatre ans dans le commerce H\u00f4tellerie et Restauration pour plusieurs h\u00f4tels Hilton et Thomas Telford Services \/ One Great George Street. Par la suite, elle a fond\u00e9 sa propre entreprise avec son mari.<\/p>\n

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    • Sp\u00e9cialis\u00e9e dans la mise en place administrative des soci\u00e9t\u00e9s d\u2019accueil<\/li>\n
    • R\u00e9daction des plans financiers pour les nouveaux projets de restauration<\/li>\n
    • Le soutien administratif et comptable<\/li>\n<\/ul>\n<\/div>
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      En 1997, notre grande aventure dans le secteur horeca a commenc\u00e9 avec le tout premier restaurant wok europ\u00e9en De Wok et ‘t Tafeldier. Apr\u00e8s un d\u00e9but tr\u00e8s r\u00e9ussi ont suivi plusieurs autres restaurants, dont le concept fast casual Wok A Way , la Brasserie asiatique Chilli Club, Brasserie Appelmans & Absinthbar, Wok & Tandoor, le restaurant hivernal pop-up St\u00fcbe, le restaurant Josephine\u2019s avec le pop-up estival Josephine\u2019s et notre famille s\u2019est r\u00e9cemment agrandie avec notre bar The Dirty Rabbit.<\/p>\n

      Pour satisfaire les nombreuses demandes, Stuart Catering, notre fine food & cocktail service, a \u00e9t\u00e9 cr\u00e9\u00e9 en 2008. Le m\u00eame service, la m\u00eame qualit\u00e9 et cr\u00e9ativit\u00e9, mais sur le terrain!<\/p>\n

      Gr\u00e2ce \u00e0 notre envie cr\u00e9atif de continuer \u00e0 innover et \u00e0 am\u00e9liorer, nous pr\u00e9voient aussi dans les prochaines ann\u00e9es quelques projets de bar et restaurant (pop-up) assez audacieux. Nous travaillons toujours sur le m\u00eame principe: la combinaison d’une approche audacieuse en veillant le d\u00e9tail, la qualit\u00e9 et une bonne rentabilit\u00e9.<\/p>\n

      Il \u00e9tait indispensable pour nos propres projets ainsi que les projets externes que nous puissions agir rapidement. Une collaboration dans les domaines de l\u2019architecture \u00e9tait donc n\u00e9cessaire. Les nombreuses ann\u00e9es de collaboration fructueuse avec l’architecte Kurt Hereygers ont abouti en 2009 dans le bureau Not Before Ten, sp\u00e9cialis\u00e9 dans l\u2019am\u00e9nagement sur mesure de projets horeca.<\/p>\n

      Dans un autre domaine nous avons \u00e9galement fait du progr\u00e8s … En 2015, nos flancs ont \u00e9t\u00e9 renforc\u00e9s par un potentiel cr\u00e9atif \u00e0 travers la cr\u00e9ation d\u2019un bureau des solutions graphiques Monkeys at Midnight: experts en communication, le design et web. Ils sont responsables de toute la conception cr\u00e9ative dans le tasTE! Restaurant Group et ils travaillent aussi pour des clients externes dans l’industrie alimentaire et non alimentaire.<\/p>\n<\/div>

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