When I arrived in Curaçao in 2001, I immediately fell in love with the island. I looked for work in the hospitality industry because I enjoy it; it's where my passion lies. I started working at Plein Café as a manager, and in March 2003, I wanted to start my own business. I had something in mind in Hanchi Snoa, and I asked Wilfred for advice. During that conversation, he offered me Plein Café Wilhelmina. It just fell into my lap. It was a fantastic start, and I ran Plein Café together with Niek de Munck Mortier for 10 years.

In those years, there were essentially only Plein Café and Iguana Café in Punda. There was also the TMF Café on Keukenpleintje. During the day, there was a constant flow of cruise tourists and guests from the Plaza Hotel. In the evenings, there wasn't much happening in Punda, and I saw that as an opportunity to make Plein Café something special. Until then, we were only open during the day and mainly sold lunches. We closed after 6:00 PM. I immediately wanted the business to be open all day, every day of the week. We introduced the daily special for 10 guilders , which was especially popular with students living in Pietermaai, and the stamp card. With a full stamp card, customers received a free drink. We made deals with diving schools, who then came to us for dinner with their staff and divers.

On Fridays, we organized Happy Hours with entertainment on stage. Well-known local bands performed, such as Diverse Sauzen, and popular Dutch bands who spent their holidays here. We also had deals with KLM and TUI at the time. This expansion of Plein Café built on the foundation Wilfred had built with the café.

Plein Café's success is a combination of factors. Plein Café had a small museum upstairs, but that quickly disappeared because the space was needed to expand the kitchen. We succeeded because we have good staff, and everyone works hard. The fact that the owners also work in the business is motivating for everyone; it keeps you fully informed about what's going on.

We've been fortunate with the dollar tourism from Venezuela, the growing cruise tourism, and the increase in direct flights from the surrounding area. Our terrace was a pleasant place for tourists in Punda to relax, and it was always pleasant.

We were also lucky with the guests from the Plaza Hotel, who came to us for breakfast because the hotel was too expensive and poor. We immediately adjusted our opening hours and opened earlier. Instead of 7:00 a.m., we opened at 6:30 a.m. As a result, the civil servants and employees who work in Punda also sat down for a drink and read the newspaper. It was a very convivial atmosphere in the early morning hours. Not an ordinary Punda!

Later, the development of Pietermaai also benefited us, while Plaza closed and dollar tourism ceased. The consistent success of Plein Café is that we haven't changed our customer approach. Guests should feel at home; it's accessible and easy, the food delicious and affordable. Our daily menus are popular in this regard. Every day a different dish, ranging from mashed potatoes, pasta, Mexican food, salad, fish, and mixed grill. It's a formula that works well for us, recognizable and familiar to our guests. In fact, Plein Café has been a successful formula since its inception. We remain resilient in a changing environment. It's so good. We collaborate with others, we buy together, and we want local people to work for us. In the hospitality industry, you have to be considerate of each other.

Punda has changed considerably in recent years. Fortunately for us, the main streets have been nicely renovated, but the alleyways could use some improvement and a safer feel.

My fondest memories are of Queen's and King's Days. These are also our anniversary days. On April 30th, Plein Café opened, and it became a celebration in Punda. These celebrations are historic at Plein Café. An unprecedented crowd with plenty of entertainment on stage. We even stood on the roof of the ice cream shop in the annex. There was the party, and there, pointing towards Wilhelminapark, the flea market. People came to us to celebrate the day.

On May 18th, our Chef Aya's story will be published on our website!