From city hotel to farm: Claire Van Campen on modern hospitality
For Claire Van Campen, operation director of Over-Amstel Boerderij, hospitality has revolved around one thing for more than 25 years: people. Creating memorable experiences for guests, seeing teams grow and building something together that everyone can be proud of. From the Royal Tropical Institute and the American Hotel on Leidseplein to her current role at Over-Amstel Boerderij, the human side of hospitality has always been at the centre.
At Over-Amstel Boerderij, everything that makes hospitality special comes together for her. Not a traditional hotel environment, but a high end farm where gastronomy, nature, craftsmanship and hospitality meet. A place where ingredients from the farm’s own garden are used, where guests arrive by boat and where passion for the profession can be felt in every detail.
In this interview, Claire shares her love for hospitality, her vision on leadership, working with young teams and why curiosity, connection and enjoyment form the foundation of a strong hospitality culture according to her.
What keeps my passion for hospitality alive
What makes working in hospitality so special to me is working with people. On one side, it is about creating memorable experiences for guests, and on the other, about seeing colleagues grow in their profession. No day is ever the same. There is always something happening and that dynamic is exactly what makes the work so enjoyable.
Hospitality is also about giving people a positive experience. Guests come to relax, experience something special or create meaningful memories. That positive energy and human connection still make this profession special to me after all these years.
How I grew into the role of general manager
My growth into the role of general manager happened very naturally. I started in food & beverage and was always curious about the other side of the hotel, such as reception and rooms. That is why I also wanted to learn more about the operational side.
A leadership role or managing an entire hotel was never a conscious ambition of mine, but it came my way. What has always driven me is working together with people and striving towards a shared goal. That combination of food & beverage and hotel operations is what still makes my work so special today.
The concept behind Over-Amstel Boerderij
Over-Amstel Boerderij is all about the connection between hospitality, nature and the rhythm of farm life. In the restaurant, located in the old stables of the main farmhouse dating back to 1894, ingredients from the farm’s own garden take centre stage. There is also an in house cheese dairy, bakery and farm shop where many of the homemade products are sold.
Everything revolves around circularity, seasonal ingredients and a strong connection with the surrounding area. Guests do not only come here to eat, but for the complete experience: surrounded by nature and away from the city.
What makes Over-Amstel Boerderij even more unique is that the location cannot be reached by car. Guests arrive on foot, by bicycle or are brought to the farm by boat service from Ouderkerk aan de Amstel. That truly makes it a destination in itself.
What a typical day at Over-Amstel Boerderij looks like
No day at Over-Amstel Boerderij is ever the same and that is exactly what makes the work so enjoyable. I usually start early, around eight o’clock, answering emails and speaking with the different departments about what is happening that day.
After that, you become involved in everything that is happening around you. You speak with guests, walk around to make sure everything is running smoothly and keep an eye on whether both guests and colleagues are happy.
I think it is important to be visible on the floor and stay connected to what is happening there. Although there is naturally a lot of office work as well, I notice that I prefer being around people. Taking a walk around, seeing what the atmosphere is like and responding to what is needed. Before you know it, the day is already over.
The future vision for Over-Amstel Boerderij
Our dream is to further develop Over-Amstel Boerderij into a destination where people not only come to enjoy good food, but also to relax and learn more about life on the farm. We want to show guests where products come from and how the process behind making things like milk, cheese and vegetables works.
That is why we also organise workshops, such as cheese making and gardening, to help people reconnect with nature, the polder landscape and craftsmanship. Eventually, we also hope to supply our own products, such as bread and cheese, to other restaurants.
The difference between a city hotel and Over-Amstel Boerderij
Before joining Over-Amstel Boerderij, I worked for five years as general manager of the American Hotel on Leidseplein, which later became the Hard Rock Hotel Amsterdam. Moving to Over-Amstel Boerderij meant entering a completely different world. While a large city hotel revolves around a corporate environment with fixed structures and processes, Over-Amstel Boerderij is essentially a high end farm where, besides guests, the garden, animals and nature also play a central role. That makes the work much more lively and unpredictable.
What makes this place extra special to me is the passion of the people who work here. From the chef cooking with ingredients from our own garden to the bakers, farmers and gardeners, everyone contributes to the bigger picture with enormous dedication. It is exactly that freedom, diversity and connection that make Over-Amstel Boerderij so unique to me.
The transition from hotels to the Royal Tropical Institute
Before later becoming general manager of the American Hotel on Leidseplein, I made the transition to the Royal Tropical Institute. That was a major change. At the institute, hospitality, events and social impact came together. Besides the hotel, the focus was also on conferences and events, creating a completely different dynamic compared to the daily operation of a hotel or restaurant.
The events industry requires long term planning and comes with strong peaks and quieter periods. At the same time, I found it inspiring to work within an organisation focused on global themes and social change. That combination made the period incredibly educational for me.
“Hospitality is my way of life”
By saying “hospitality is my way of life”, I mean that I genuinely enjoy making people feel welcome and cared for, whether that is guests or colleagues. I get a lot of energy from working together, achieving goals and seeing people grow, both professionally and personally.
I did not come from a hotel family, but my mother recognised it early on. At parties, I preferred serving drinks rather than sitting at the table myself. Looking back, that may already have been the first sign that hospitality truly suited me.
Why Las Hotellas is so important to me
At Las Hotellas, I notice that women interact with each other differently. Las Hotellas is a network for female leaders in the Dutch hospitality industry, created to share knowledge, experiences and challenges in a trusted environment. We are open, honest and get to the heart of things quickly. It is not about telling polished stories or pretending everything is perfect, but about genuinely helping, inspiring and learning from one another.
I value being able to share experiences, challenges and insights in such an environment. In an open and transparent way, without judgement. That is what makes the network so special to me.
Leadership, growth and the strength of a diverse team
In the past, leadership was much more about hierarchy: “I am the boss, so this is what you do.” Today, it is much more about motivation, connection and understanding why something matters. People want to feel intrinsically motivated and truly part of something bigger. I see that within our teams at Over-Amstel Boerderij as well.
We work with a wonderful mix of younger and more experienced colleagues. The older generation brings calmness and experience, while younger people often bring ambition and fresh ideas.
Of course, this sometimes leads to differences or tension, but that is exactly how we learn from one another. What I see in younger teams is that the challenge is usually not ambition, but patience. Growth requires taking responsibility, daring to make mistakes and being able to reflect critically on yourself.
We also find it important that people are passionate about what we do here. You do not need to speak perfect Dutch, but you should make an effort to learn the language and have an affinity with nature, animals, farming and craftsmanship.
My advice to young people dreaming of a leadership role in hospitality is therefore simple: be curious, patient, dare to make mistakes and keep learning. Growth does not happen overnight.
The people who had the biggest influence on my career
Two people have had a major influence on my career: Martin Lindelauf and Mr Dijkstra Senior, the founder of the Eden Hotels Group. Martin Lindelauf was my director at Krasnapolsky and later at the American Hotel.
I learned an enormous amount from both of them, especially during the years I worked within Eden Hotels, left the company and later returned.
The most difficult decision in my career
The most difficult decision in my career was choosing for myself. I believe you need to remain happy in your work. Once you lose that feeling, you can continue, but in the end nobody benefits from it.
For me, that meant saying goodbye to the American Hotel at a certain point, a place where I had invested years of passion and dedication. That was a difficult step precisely because I had put so much energy and ambition into it.
Looking back, I am very happy I made that decision. Sometimes you do not see it immediately, but when one door closes, another opens.
Now I have the most beautiful job of my life. I work with amazing people, have a lot of freedom and help build something I am truly proud of.
What I would tell my younger self
Embrace the profession and keep learning. Observe how others do things, ask questions and stay curious. The more knowledge you have about the products and work you are involved in, the more confidence you will gain.
It is also important to discover what truly excites you. That could be wine, cooking, service, nature or another aspect of hospitality. There are so many fascinating sides to this profession. Immerse yourself in them, keep developing yourself and remain curious. Even after all these years, I still do that every single day.
What I hope people will say about my leadership one day
I hope that in ten years people will say that I helped them move forward, supported them and taught them something valuable. That would be the greatest compliment I could receive.
I also believe that working at Over-Amstel Boerderij is truly unique. Everything that makes hospitality beautiful comes together here: passionate people, beautiful products, nature and a special environment. It is a place where you can learn an incredible amount, about hospitality, nature and collaboration.
Everyone relaxes a little when they come here. You literally drive or cycle into nature on your way to work. That makes it not only a special place to visit, but also a very special place to work.
Do you have a passion for farm life and would you love to work at Over-Amstel Boerderij? Then take a look at the jobs at Over-Amstel Boerderij.