SCHILO VAN COEVORDEN

TAIKO

Schilo began his culinary journey at the Culinary School in Rotterdam and started his apprenticeship in La Villette, a classic Rotterdam restaurant. He then left for Belgium to work with Roger Souverijns at Scholteshop Restaurant (two Michelin stars). Having immersed himself in the creative realm of the culinary arts, he returned to Rotterdam and joined Parkheuvel, a two Michelin star restaurant. His gastronomic adventures continued and a few years later in 1992, Schilo became the head chef of the Lowndes Hotel in London. he was then transferred by Hyatt to Dubai to open their first new style, cutting edge restaurant, Focaccia. In 1996 he met H.E. Sheikh Mana bin Khalifa Al Maktoum who asked him to be part of his team, to open and operate the pyramids complex at Wafi City. After this experience, Schilo went on to work in Japan for the Hyatt Regency Osaka and at the China Club by Sir David Tang in Hong Kong. In 2008, he opened his signature restaurant named Schilo, which received great acclaim. In 2011, he moved back home and was appointed Executive Chef in charge of all F&B of the Conservatorium Hotel in Amsterdam. Here, he also carried Tunes Restaurant & Bar by Schilo, a concept that puts modern Dutch cuisine back on the map. After two years, Schilo introduced an Asian-inspired tapas menu in Tunes Bar. In 2020, Schilo was asked to bring Taiko to Dubai. In November 2020, Taiko Dubai at the Sofitel the Obelisk opened its doors. At the same time, Schilo van Coevorden got appointed as Executive Chef for The Set Collection. Schilo has a solid culinary and creative base, an impressive background in opening culinary attractions which have all become very successful and real ‘places to be’ for the local clientele and international visitors. Schilo has an immaculate eye for detail, great interpersonal relationship skills both with guests and those that are working for him, coupled with an excellent understanding and business sense support the objective to establishing a profitable Food and Beverage division in the hotels.