Good food and drinks, pure and full of flavour

My name is Mariska van Beek, and I am one of the co-founders of Bandoeng’22. I live with my family in the western part of the Netherlands, in the area known as the Green Heart,  a peaceful region surrounded by cities such as Amsterdam, The Hague and Rotterdam. 

My story is rooted in two worlds that shaped me in very different ways: the world of fresh produce and pure flavor, and the world of adventure, trade and stories from far beyond the horizon.

Together, they helped form the way I look at food, drinks and hospitality today.

A background shaped by freshness, flavour and hard work

I grew up in the Westland, surrounded by greenhouses and market gardening. My maternal grandfather was a grower, and several of my uncles had their own businesses in horticulture. That environment taught me to appreciate ingredients that are fresh, honest and full of flavor. As a schoolgirl, I regularly helped out by picking tomatoes or bunching carrots, learning early on that quality starts at the source. 

That early connection to pure produce never left me. It became the foundation of how I experience food and drink: not just as products, but as something that should feel balanced, natural and enjoyable.

Family stories of spice, shipping and adventure

My father’s side of the family brought a very different kind of inspiration. They were sailors, tugboat men and strong personalities who spent their lives at sea. Some helped guide trade ships carrying spices and herbs from Asia into the port of Rotterdam, while others took part in rescue operations around the world. 

As a child, I loved listening to stories about storms, distant ports and extraordinary acts of courage. One story in particular stayed with me: that of a great-uncle who was awarded the O.B.E. in the late 1940s for a dangerous rescue operation in the Indian Ocean. It was a rare honour for a Dutchman and a powerful example of dedication, bravery and character.

Those stories gave me a sense of wonder and a lasting fascination with the wider world, including the routes, cultures and ingredients that connect people through food and drink.

From commercial economics to the beverage industry

After studying Commercial Economics, I started working for a soft drink brand and went on to spend many years in commercial roles within the Dutch beverage industry. Over time, I built up a strong knowledge of the drinks business, but I also kept a personal ambition in the back of my mind: one day, I wanted to build something of my own. 

That ambition eventually found its perfect outlet in Bandoeng’22.

How Bandoeng’22 began

I had already worked with Marc Pieplenbosch for several years, because the company I worked for at the time distributed Sayah Spekkoek Liqueur. In late 2017, Marc and I started talking about doing something new together. Not long after, Fajar Ramadhany joined the conversation, and we began brainstorming about a distinctive new drink. That idea eventually became Bandoeng’22, which we launched in mid-2019.

Looking back, it was the beginning of a remarkable journey. In the years since, Bandoeng’22 has grown strongly, and we have taken meaningful steps forward while learning a great deal along the way.

My passion for flavour, people and hospitality

I truly enjoy my work, especially because it brings me into contact with so many different people. That human side suits the drinks industry perfectly. In my free time, I enjoy tennis and running, but one of the things that makes me happiest is sharing good food and drinks with family or friends. 

I have always felt especially drawn to Asian food. Not only because of its flavour, but because of the freshness, balance and care with which it is prepared. Seasonal ingredients, attention to detail and the harmony between dish and drink all appeal to me deeply. Beautiful, balanced cocktails served alongside food make that experience even more complete, especially when the cocktail and the dish strengthen one another.

Why Bandoeng’22 fits me so well

Bandoeng’22 brings together many of the things I care about most: flavor, balance, people, hospitality and the joy of discovering something distinctive. It is a brand with character, but also with elegance. A product inspired by Southeast Asian flavor, yet crafted for a modern audience.

For me, Bandoeng’22 is about more than launching a liqueur. It is about creating experiences around taste, in cocktails, in food pairings and in moments shared with others.

Good food and drinks, pure and full of flavor.