I feel completely at home in the kitchen of Herberg 't Loon. For me, cooking is more than just a profession. It’s a passion that I love sharing with our guests. As a chef, I ensure that every dish is prepared with care and flavor, making everyone who eats here feel welcome. I run the eatery together with my husband Marcel, and our daughter Rebecca is often found here as well. Herberg 't Loon isn't just our workplace; it’s our home.

I originally come from Brazil, where I ran a pizzeria with Marcel. The kitchen and the conviviality of an eatery are in my blood. When we moved to the Netherlands, I continued my love for cooking here. I have now fulfilled my dream of becoming a certified Neapolitan pizza chef according to the traditional rules of the Associazione Verace Pizza Napoletana (AVPN). This seal of approval is known worldwide as the standard for authentic Neapolitan pizzas, and I am proud to have mastered this craft.

I traveled to Italy to learn the art of Neapolitan pizza baking from the best pizzaiolos in the world. Now, I apply those skills in our kitchen, using the perfect dough structure and the finest ingredients. In Herberg 't Loon, I serve pizzas that are not only made with love, but also according to true Neapolitan tradition.

I continue to enjoy the warmth of our kitchen and the wonderful moments with our guests. Because for me, cooking isn’t just a job. It’s a way to make people happy.