Above Brasserie Pakhuis is the office of Dirk Tanghe, the restaurant’s Public Relations Manager. Here, he answers the phone and handles group reservations. A former chef de cuisine, he combines his knowledge and expertise to create suggestions for seasonal menus that meet the client’s expectations and budget.
When Dimitri Bibis notices that Greek is being spoken at a table of businessmen when he serves them the starters, he wishes them bon appetit in fluent Greek. This takes them by surprise, and it is the start of an animated conversation. Dimitri is smiling, just like his happy guests.
Several members of staff with specific tasks, such as Jamal Sellami at Brassserie Dock’s, start early in the morning, to make sure that everything is running like a well-oiled machine by the time the guests arrive. Each morning, Jamal fires up the engine of the Antwerp brasserie, and has done so for the past 25 years. Even at the crack of dawn, you can still be worth your weight in gold.