A Winning Team

Our stellar management team creates a brand to be proud of, orchestrates seamless operations, cultivates unparalleled guest experiences, and navigates the myriad complexities of hospitality at the highest level of luxury and sustainability.

The Driving Force Behind Van Oys

When only the best will do

Management Team - Michel & Leon Maes

Brothers Michel & Léon Maes from Maastricht are esteemed for their 35 years of real estate experience in the greater Maastricht region which is characterised by a dedication to quality and reliability. Their portfolio includes a range of successful redevelopment projects. Michel has been a resident of the Chateau for 17 years and has been working on an operating license for the same duration. With ownership of six four-star hotels in Maastricht centre and four international design awards, they stand as seasoned veterans in the industry. Nevertheless, their current aspiration is to elevate Van Oys to their most distinguished achievement yet.

Management Team - Marc Alofs & Stéphanie Stulens

Marc Alofs is a seasoned professional in the hospitality industry, with nearly three decades of experience in hospitality and management. His dedication to providing excellent service and creating unforgettable experiences for guests has made him a respected figure in the sector. With a keen eye for detail and a passion for innovation, Marc has proven himself as a visionary leader who constantly strives to exceed expectations. He was responsible for the development, pre-opening, and operation of both La Butte aux Bois (5* Superior, Relais & Chateaux) and Botanic Sanctuary Antwerp (5* Superior, Leading Hotels of the World).

By his side is Stéphanie Stulens, former Maitre de Maison of La Butte aux Bois and Botanic Sanctuary Antwerp. Perseverance and responsibility are essential aspects that truly define her. Working independently yet being part of the team, Stéphanie communicates with strong progressive thinking and decisiveness, leveraging her social skills and initiative. Guiding and supervising young, ambitious colleagues has become one of her passions.

Management Team - Claudia Reichenberger

Claudia Reichenberger is a hands-on networker and communicator with a robust background in international tourism, luxury hotel management and top level gastronomy. She has more than 20 years’ experience in luxury hotel and spa management, as well as nine years of general management in a leading 5-star Relais & Châteaux spa hotel. Her expertise and experience in both business development and strategic and operational marketing are a driving force behind the concept development and market positioning of many luxury tourism and health brands. Thanks to her deep understanding of the market and target groups, her global professional network in both sales and the international press, as well as the successful conceptualisation and positioning of multiple international award-winning brands, Reichenberger is one of the leading figures in luxury tourism, health and spa marketing.

‘My journey in this industry began in 1999 with the development of one of Europe’s leading destination spas. At that time, few were talking about the growth of wellbeing travel. Today it’s booming. My consultancy, marketing and communications expertise is profound, and I share it with exacting international clients whose ambition is to become leaders in the field.’

Management Team - Kim Defaux

Kim distinguishes herself as a passionate hospitality professional. With dedication to outstanding service and a flair for hospitality, she stands out as a valuable team member. Her expertise spans various aspects of the industry, including meetings & event planning, sales and day-to-day operations. With an eye for detail and a proactive mindset, Kim consistently ensures an unforgettable guest experience. Born and raised in the region, she knows the area like the back of her hand.

Management Team - Jurgen Lijcops
Born in Weert to a Brabant mother and an Indonesian father and raised in Maastricht, Pascal’s diverse cultural background and early culinary passion led him to become the youngest two-star Michelin chef in the Netherlands in 2003. His professional journey saw him training under renowned chefs like Robert Kranenborg at the Amstel Hotel Amsterdam and Hans Snijders at Château Neercanne. These experiences honed his skills and broadened his culinary horizons, leading him to introduce Indonesian influences into his cuisine – a bold step that earned him two Michelin stars at Restaurant Vermeer in the Amsterdam Barbizon Palace. Pascal’s vision is rooted in the Cittaslow philosophy, emphasising sustainability, regional ingredients, and a deep respect for tradition.
Management Team - Jurgen Lijcops

With three decades of immersion in the world of international top gastronomy, Jurgen Lijcops is a seasoned veteran renowned for his expertise and innovation. Beginning his journey as the proprietor of The Glorious, he quickly established himself as a trailblazer in the culinary landscape. As the owner of Bistro Glass* and the visionary behind the adjacent internationally acclaimed cocktail bar, Bar Burbure, Jurgen’s passion for food and beverage shines through every endeavour. His keen palate and meticulous craftsmanship have earned him accolades as a multiple-time best sommelier of Belgium, solidifying his reputation as a connoisseur in the field. Together with Marc Alofs, they successfully set up F&B concepts at the Botanic Sanctuary Antwerp; Henry’s Bar, 1238, Fine Fleur, Bar Bulot and Hertog Jan.

Management Team - Bart Bloemmen

With over 25 years of experience in the hospitality industry, including the luxury segment, Bart has developed a deep understanding of operational processes and customer-focused service. His passion for systems and optimisation drives his pursuit of efficiency and improvement. Thanks to Bart’s expertise in digitalisation, he can develop successful strategies to streamline processes. With his knowledge of accounting, experience in controlling, forecasting, and budgeting, Bart can identify and achieve financial objectives.