Lise Timmer

Raised in The Netherlands, Lise has lived and worked extensively in France. Having started her career in marketing & communications, she followed her passion for gastronomy and made the French culinary world her second home. After France, the rest of the world followed.


Acclaimed for her professionalism and great personal values, Lise has, over the years, established friendships with hundreds of chefs around the world. She has a broad experience of organising events and her expertise lies with her ability to match her clients’ expectations with her chefs’ aspirations.


Lise is a mother and a cook, a recipe creator, an author, a food writer, a culinary critic, a judge and a consultant.


Pierre Gagnaire, the famous French 3 Michelin starred chef, recently said about her:

“I recommend Lise without hesitation.

The events she organised for us were always of a very high quality.

Her sense of detail is precious as it allows us to come as close as possible to the expectations of her clients. Furthermore, she always strives to ensure each event is an experience for all who take part.”

Patricia Becker

Patricia was born in the Netherlands and after her studies marketing communication and languages she worked at various companies to gain her experience in Project Management.

After 10 years of working at the RAI Amsterdam as a Product and Operations Manager in the Food Domain (Horecava, BBB Maastricht, Venuez), she created her own company L.A.B Events.

Patricia is known for her eye for detail, her creativity and knowledge of the event industry at various levels from various angles.

Through 20 years of experience in the industry, she has a broad network and knowledge of the market. This makes her an asset not only for event management, but also for marketing communication and relationship management.

Edwin Loos

Edwin is born in Limburg and started his career at the age of 14.

He attended the hotelschool with internships in Switzerland and at Erenstein Castle in Kerkrade.
He then worked at Kasteel Wittem, d’Hoop on the Swarte Walvis and again Kasteel Erenstein.


The big adventure, however, started with own restaurants in Tilburg and Sprang Capelle, for which he received a Bib Gourmand from Michelin.

In 2011, Restaurant Savarin in Rijswijk offered him the chance to become the executive chef of all F&B outlets.
Edwin closed his restaurants and accepted the challenge for 5 years with the last year as F&B manager.

In 2015 he decided to say goodbye to the active hospitality industry and became an editor at Culinaire Saisonnier magazine. He soon became editor-in-chief and publisher.


Edwin is a member of various jury for competitions, co-organizes the Folie Culinair trade fair in Maastricht, teaches at the wine academy and created his own coaching and advising company for hospitality professionals. He is also moderator at various competitions but above all, Edwin is especially fond of everything that has to do with Gastronomy!

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