MEET THE CHEF: Frank Uphoff of Restaurant Pearl at Hilton The Hague in The Hague, Netherlands

BY TRIPVEEL EDITORIAL STAFF | March 2020

Tripveel sat down with Executive Chef Frank Uphoff of Restaurant Pearl at Hilton The Hague in The Hague, Netherlands.

Executive Chef Frank Uphoff of Restaurant Pearl at Hilton The Hague in The Hague, Netherlands

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

During my childhood, my parents just loved to move around and as a result, I grew up in several different villages and cities of the Netherlands. I did not know what I wanted to be when I grew up, but with an old school father behind me that pushed me to start working as soon as possible helped me to pick a direction reasonably quick. I had nothing with the profession of my father so no construction or metalwork for me and I decided without knowing what it meant that I wanted to become a chef. I made the choice purely on a gut feeling, as I really enjoyed the vibe during rush hour and a chef jacket seemed cool. So a study with one day of school and 4 days of work became my decision. My first work place was a roadside restaurant, one where big buses loaded with tourists gave a call 15 minutes prior to their arrival and where the highlight was a Sole Picasso made with canned fruits. My second year I stepped into a total new environment of professional cooking. A restaurant ran by a master chef with a tough regime. I learned quickly and passed through almost all the sections. After this job, I worked in several small and larger kitchens, in bars and in Michelin-star restaurants. Slowly but surely, my dream of being in charge of a large hotel/resort operation with multiple F&B outlets and large culinary teams began to shape. With this dream in mind, I moved to the Caribbean, where I was in charge of the opening of a steakhouse and met a great chef who did exactly what I wanted to do. From the Caribbean I moved to the UAE, to the Seychelles, moved back to the UAE again and did exactly what I wanted to do: large operation, many restaurants and many chefs. I have seen the use of so many different products and learned how to anticipate on different needs from different guests.

Restaurant Pearl at Hilton The Hague in The Hague, Netherlands

Tell our readers an interesting fact or two about yourself. 

Well, the fact that I traveled a lot is something I’m proud of, the funny thing is that I picked up a wide variety of languages by doing so. I can manage myself pretty well in Spanish and Papiamento, a little less in Moroccan, Arabic and Indonesian.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

My favorite food, my goodness, that is impossible to answer. It depends on the season and the time of the day. I just love to pick up fresh smoked eel, I also love to eat Fruits de Mer on a terrace in Paris, super fat herring mid-June. Mussels. Asparagus and so on...

Restaurant Pearl at Hilton The Hague in The Hague, Netherlands

What are three ingredients that you simply couldn’t live without? 

Cumin, coffee beans and my two daughters.

We love the art behind plating. What do you love about designing the perfect dish?

The feeling when the plate is done and everything looks picture perfect. It’s important to understand that the eye eats first. With our “Meat & Discover “ concept we deliver a no nonsense plate were the product we serve shines due preparation and simple finishing touches.

Restaurant Pearl at Hilton The Hague in The Hague, Netherlands

Tell us about one of the most creative dishes you’ve created?

We just rolled out a whole new concept of simple but high quality dishes complimented by old school table preps. Our signature steak tartare and the Sunday Ice Cream are prepared for every guest at their table. We just sent our chefs to a master class in “Cortador,” which means soon we will be slicing ham at the table as well. These experiences and the total concept is what I am proud of.

Restaurant Pearl at Hilton The Hague in The Hague, Netherlands

Share your most recent awards and accreditations with us! 

• Member of the National Culinary Team of Aruba

• Shortlisted as “Chef of the Year” in the MEA

• Shortlisted as the Hilton “Chef of the Year” in EMEA

• Won the award of Hilton’s “Best Team Engagement” in 2019

What are some of the latest trends you’re seeing in top restaurants across the globe?

Vegan, vegetarian and less alcohol.

What’s your favorite go-to cocktail?

I have to say of course our own bar SPARK, a great surprise within the hotel, hosted by our very talented bar manager Carmen Ghiciu. Cocktails were great when I lived in the Seychelles, with a fresh pineapple or coconut in your hand starring at the endless Indian Ocean with your feet in the sand.

What do you love about being the Executive Chef at Restaurant Pearl at Hilton The Hague in The Hague, Netherlands?

I always loved the vibe in the evening, the sound, the stress, the feeling that something is about to happen. Now, at Hilton The Hague with the F&B team under my wing I just love how unpredictable my days can be. It’s nice to work in a huge resort as you always have sufficient manning to achieve your targets, but working in a relatively small property such as Hilton the Hague you need to be hands on and be ready to roll up your sleeves whenever needed.