As General Manager at Chef Barbara Lynch’s Fort Point fine dining restaurant, Menton, Bart van der Velden strives daily to create memorable experiences for each guest.
Born and raised in the Netherlands, Bart got his start as a career hospitalitarian from a young age. Working his way up from dishwasher to busser and through the hierarchy of various server positions, Bart cut his teeth at a restaurant in his hometown of Helmond where he worked for 5 years while in high school. With the support and guidance of his Chef, he loved to connect with guests who stopped by mid-bicycle ride for a drink and a snack on the restaurant’s patio.
Committed to pursuing hospitality professionally, Bart attended the prestigious Hotelschool The Hague, an international school in the Netherlands specialized in hospitality management, where he earned his bachelor’s degree in hotel management with a minor in finance. While attending university, Bart continued to hone his skills in the workforce. With diverse placements from an employment agency, he gained unique access to the behind-the-scenes operations of multiple restaurants and venues across Europe including the Michelin-starred fine dining restaurant, Rozemarijn in Maastricht, the Netherlands.
Before completing his degree, Bart traveled to Boston to fulfill his final internship at the Fairmont Battery Wharf. While Service Plus Committee President, Bart made his mark both with staff and the community by implementing an employee recognition program, systematizing internal communication, and spearheading an initiative to keep the Greenway clean. During his year at the Fairmont, Bart also developed a connection to Boston, enjoying the city’s storied history and rooting for the Pats during football season.
Prior to joining the team at Menton, Bart was the General Manager at fellow Relais & Chateaux property, the Camden Harbour Inn in Maine, a luxury boutique hotel with a fine dining restaurant, Natalie’s. In his tenure, the Camden Harbour Inn earned it’s prestigious Relais & Chateaux membership, while Natalie’s garnered numerous accolades including the designation as Maine’s only restaurant included in OpenTable’s Top Best 100 Restaurants in America.
When he’s not at Menton, you’ll likely find Bart spending his free time with his wife, daughter, and their dog, or dining out to try new restaurants. He’s also a runner, training for a half marathon this year, and enjoys playing basketball and golf.