Meet The Masters

Get to know some of Aruba’s most sparkling hospitality stars that bring you the absolute best in fine fare, creative libations, and stellar service.

Aruba’s food and beverage professionals are an eclectic collection of dedicated professionals striving to be the best at their craft. The hospitality industry here is a close-knit collective of creative individuals who are eager to share best practices with their colleagues and learn from each other’s successes. They bring a wealth of culinary knowledge, operational efficiency, conceptual savvy, and top-notch service styles gleaned from top spots the world over. But the one thing these true masters all have in common is a passion for excellence. Let’s meet a few of them…

Brooke Van Tol

Bartender/Mixologist

Quinta del Carmen

Born in Holland to a Dutch father and Aruban mother. Brooke spent her formative years between the two. She had studied nursing but didn’t feel it was the right fit. When by chance, she took a job as a hostess for a party bus here, she knew she’d found her niche. Though she professed to be “the shyest person ever” at the time. It turns out that entertaining people came naturally. Her bubbly demeanor then scored her a cocktail waitress position at a major resort. But she soon became more interested in the bar part of the business, so she made it her business to learn the art of mixology.

Today, she’s considered one of Aruba’s most creative barkeeps. You don’t need a dinner reservation to try one of her signature “Team Orange” cocktails and see why. In fact, Brooke has been asked to create original drink recipes for many establishments over her nine years in the industry now.

www.quintadelcarmen.com

Joseph Murphy

Executive Chef

The Ritz-Carlton, Aruba

Joining The Ritz-Carlton, Aruba family in time to celebrate their 10th anniversary last summer, Chef Joseph brings a wealth of international experience and culinary talent to this legendary landmark. Originally from England, he earned his Professional Chef Diploma at Kingsway College in 2001. He began his career at The Sheraton Grand, London Park. He worked his way up to hold prestigious positions throughout England and Australia until finally landing in the Middle East. This is where he worked as Banquet Chef for The St. Regis Doha, Executive Chef at Marriott Doha Hotel Qatar, and executive chef for The St. Regis Abu Dhabi.

Now charged with overseeing operations for an eclectic section of top-notch dining venues. Including BLT Steak and Casa Nonna New York. Ensuring the high standards of The Ritz-Carlton brand are always met, he looks forward to getting to know his new island home better, making new friends, and enjoying the beautiful beaches.

Chef Olivier Falchi

Executive Chef

Hilton Aruba Caribbean Resort & Casino

Originally from France. Having worked across Europe, South America, French Polynesia, and the Caribbean over the past 33 years, Chef Olivier settled in Aruba three years ago with a very impressive pedigree. His multiple awards are far too numerous to mention here. But include the winner of “Gourmand Best in the World” for his very first cookbook. And one of his award-winning menus was served at every Argentinian embassy all over the world for a year!

Though he worked his way up from small beginnings as a dishwasher to graduating from the French Culinary School with a Diploma of Honor. Olivier credits his love for cooking to his family where they always insisted on using fresh ingredients and eating together at home. And his culinary philosophy is simple: ensure the customer’s happiness. If there’s a special request and he has the products to fulfill it, he will always do so.

Mike Frank

Head Chef

Saliña Local Cuisine

Originally from the Czech Republic, Chef Mike moved here over 20 years ago and fell in love with authentic Aruban cuisine. After graduating from culinary school and completing an internship at a five-star resort, Mike decided he wanted to use his talents at an establishment where he could create meals that would infuse local flavors with international flair. He has now taken the helm as head chef at the Saliña Restaurant Where his favorite theme evening has become “Taste of History in Aruba’s Kitchen”.

On those nights guests experience the flavors of five different Aruban traditional dishes and learn how they became part of the local culture. On his time off, when he’s not traveling the world to glean more culinary knowledge. The chef likes to play tennis or work out at the gym. But his favorite pastime here is fishing and coming up with creative ways to prepare his catch.