Chef Maarten Smeets, from the Sunset Grille

Smeets with dining room crewThe Sunset Grille restaurant, a AAA Four Diamond rated restaurant, just recruited a great addition to its already legendary culinary team, Dutch-born Chef Maarten Smeets.

Smeets comes to the Sunset Grille with well-rounded international food experience. Having graduated a European Culinary Arts School he received his early real-world training at the Claridge’s Hotel in London’s swanky Mayfair, working in its award-winning, glamorous kitchen feeding royalty and more than a sprinkle of celebrities from Madonna to Britney Spears in luxurious fine dining restaurants, working under the Michelin, three-starred chef Gordon Ramsay.

Smeets’ London adventures jump-started his international career, not just in hotels and large food operations but also in small, intimate establishments. He spent a number of years on the border between Holland and Belgium running his own eatery, a French-Mexican fusion restaurant which was tremendously well received.

After 3 and ½ years of being his own boss, Smeets spread his wings once again, and arrived on Aruba in order to explore the Caribbean’s food culture as well as experience South America’s culinary heritage.

He liked Aruba so much he stayed, and had the pleasure of working with two Continental starred kitchen legends, Chef Leendert Klaassens & Chef Kars van Wechem here for the opening of Mulligan’s and Windows on Aruba.

About to go back to Europe and perfect his knowledge of Tapas in Barcelona, an offer from the Sunset Grille put his future travel plans on hold.

Now as the new Sunset Grille restaurant chef, he will continue to safeguard the restaurant’s reputation as THE steakhouse on the island, taking its level of service and presentation even higher, aspiring to the challenging AAA 5-star rating.

As part of that journey, Chef Smeets reports the Sunset Grille will be undergoing its seasonal menu tweaking, and that in collaboration with the dining room staff new linens and glassware have been ordered, preparing to usher in the high-season.

The recently unveiled innovative menu of spa dishes featuring flavors elevated with citrus, spice and herbs, reduced fat, salt and sugar, will continue to be prominently featured, Smeets explain.

Among the restaurants proven hits, he continues, the Martini Salad, the Grilled Scallops and Crab Cakes appetizer, the Lobster Bisque, the Surf & Turf, the Prime beef signature steaks – the highest grading of beef in the world – the Grilled Sea Bass, Seared Tuna and the hand rolled sushi, will continue to thrill diners, as the menu is expanded further.

Pictured here the restaurant partnership between the kitchen and the dining room; also Chef Smeets with his kitchen brigade.

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April 19, 2008
Rona Coster