Meet The Team

Robin Housen

The person behind Housen’s Culinary Experience is Robin Housen.

Robin Housen has experience in different Michelin star restaurants and has a passion for creating exceptional dining experiences.

Born and raised in a small town in the Netherlands, Robin discovered his love for cooking at the young age of 13, from selling ice cream in the local ice cream shop to cooking in a fine dining Italian restaurant.

After completing culinary school in Belgium, Robin honed his skills at several Michelin-starred restaurants in the Netherlands, such as:


De leuf


Château Neercanne

Robin’s culinary style is characterized by his use of fresh, locally sourced ingredients and his focus on bringing out the natural flavors of each ingredient. He is known for his creative and visually stunning dishes, such as his signature lionfish ceviche and sweet bread with truffle , yuzu and coca cola sauce.

In addition to his culinary skills, Robin is also a gifted leader and mentor. He is passionate about training and developing his team and is known for creating a positive and collaborative work environment in his kitchen.

Today, Robin is the executive chef and owner of Housen’s Culinary Experience, where he continues to push the boundaries of traditional French and international cuisine and create unforgettable dining experiences for his guests. He remains dedicated to his craft and is constantly exploring new flavors, techniques, and ingredients to keep his cuisine fresh and exciting.

Rene Ekamp

Rene had always been fascinated by the world of culinary arts. Growing up, he spent countless hours in the kitchen with his mother, who was a talented chef herself. Together, they would experiment with new recipes and flavors, and Rene’s love for food only grew stronger with each passing day.

As he got older, Rene knew that he wanted to pursue a career in the culinary industry. He decided to attend culinary school in the Netherlands, where he honed his skills and specialized in pastries. After graduating, he worked in various restaurants across the country, gaining valuable experience and perfecting his craft.

But Rene’s culinary journey didn’t end there. In 2021, he decided to pack his bags and embark on a new adventure, traveling to the beautiful island of Curacao. It was there that he landed a job at Housen’s culinary experience.

From the moment Rene started working at Housen’s, he knew that he had found his calling. All he could think about was creating delicious food that would delight and excite customers. And behind the scenes, Rene became the brain and developer of House of pastries.

With his passion for food, his creativity, and his dedication to his craft, Rene quickly became an integral part of the Housen’s team. He continued to experiment with new flavors and techniques, pushing the boundaries of what was possible in the world of pastry-making.

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