Ype Von Hengst

Little Known Fact:

Ype completed the Marine Corp Marathon in 2009!

Get to know Ype:

  1. What is your favorite home cooked meal?
    My mother’s recipe for Roasted Chicken with mustard and rosemary, served with grilled potatoes and veggies
  2. What 3 places in the world would you like to travel to, but have never been?
    Morocco, Russia, Egypt
  3. What is the hardest part about developing a new menu?
    Ensuring that new products are available for a restaurant our size and can be executed consistently across many locations
  4. Stranded on an island, what is the one meal you eat every day?
    Caviars w/ belinis pancakes
  5. How do you stay active?
    Exercise every morning
  6. What’s the most courageous thing you’ve ever done?
    Running at the MCM and wrestling a bear
  7. What was the biggest challenge moving from a traditional diner to a locally sourced, healthier restaurant?
    Getting credibility with our guests
  8. At age 10, what did you want to be when you were older?
    Chef
  9. What is your food vice?
    Sourdough bread with butter
  10. Chocolate or Vanilla milkshake?
    Chocolate
  11. How do you most like to give back to the community?
    Through volunteering at schools and teaching the community, I also like to offer my home to those in great need
  12. What is the biggest lesson you learned as a leader of a restaurant?
    You can never rest on your laurels, always keep learning
  13. What is your favorite time of year?
    Fall, I love the colors and the abundance of fresh veggies
  14. You’re celebrating with family at any restaurant in the world, where would it be?
    At an American Bistro with hearty French food
  15. What’s your favorite part of your role with Silver Diner?
    Seeing those around me grow as individuals
  16. Where do you see yourself in 20 years?
    Continuing to be active and healthy as the Chef of Silver Diner
  17. What are you most proud of?
    My family, a great relationship with my wife and two kids

BIOGRAPHY

Executive Chef Ype Von Hengst is a Co-Founder, alongside President and CEO Bob Giaimo, of the Silver Diner. Ype also serves as the Vice President of Culinary Operations, Member of the Board of Directors, Director of Purchasing and Director of Quality Control at the Silver Diner. In addition to his managerial roles, Ype is primarily responsible for the development of all menu selections. After co-founding Silver Diner, Inc. with Giaimo in 1989, Ype has developed hundreds of seasonal specials and new menu items to ensure Silver Diner’s selections continually reflect the trends and changes in consumer tastes and preferences.

Prior to co-founding Silver Diner, Ype served as executive chef for the Washington, D.C. Metro Area American Cafes, where Ype first met and worked with Giaimo. Ype also worked as a partner and general manager for Dominique’s on Pennsylvania Avenue, Stouffer’s Hotels, Hilton Hotels and Radisson Hotels. He served as executive chef and corporate chef for Restaurant Associates at Rockefeller Center in New York City, where he oversaw a dozen premier New York restaurants and is credited with the development of the restaurant’s highly successful original menu.

Ype received his training as an apprentice in some of Europe’s finest restaurants. Born in the Netherlands, Ype discovered his passion for food while cooking for his family at the age of seven. His time spent in the garden and in the kitchen has led to a lifelong career of cooking and helping others live a healthier life.

Committed and dedicated to living a healthy life, Ype has competed in the Marine Corps Marathon and pairs healthy eating with weightlifting every day. With two culinary medals, Chef Ype has cooked for the likes of Michael Jackson, President Reagan and the Rolling Stones. Above all of his successes in life, Ype considers his biggest accomplishment his relationship with his wife and being a father to his two children.

In January 2007, Ype revolutionized dining in the DC area when the Silver Diner became the first chain restaurant to eliminate the use of trans fats from the menus of all its locations. Response from customers was overwhelmingly positive..

The changes that he has made on a professional level for his guests have also paid off for Chef Ype on a personal note. Over the period eight months, he dropped more than 30 pounds thanks to increased physical activity (weightlifting and daily “boot camp”) and a well-balanced diet. Chef Ype did this to train for his first-ever Marine Corps Marathon, which he completed in October 2008.

Animated, well-versed and knowledgeable on a wide variety of subjects – from diners to trans fats – Ype is available for interviews and cooking segments on radio or television.