{"id":4443,"date":"2026-03-16T10:39:02","date_gmt":"2026-03-16T10:39:02","guid":{"rendered":"https:\/\/starterscentrum.nl\/?p=4443"},"modified":"2026-03-16T12:23:15","modified_gmt":"2026-03-16T12:23:15","slug":"startersverhaal-nathalie-tomasoa","status":"publish","type":"post","link":"https:\/\/starterscentrum.nl\/en\/startersverhaal-nathalie-tomasoa\/","title":{"rendered":"Starter Story Nathalie Tomasoa"},"content":{"rendered":"
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Starter Story Nathalie Tomasoa<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Everyone happy at the table <\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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She was first ushered into the kitchen when she was six years old. Now Nathalie Tomasoa (47) has her own kitchen in her own warehouse. Her career was not a linear path; after studying Leisure Studies, she worked in logistics for a long time. That experience comes in handy now, as many things have to come together efficiently without compromising the quality of the food she prepares. The StartersCentrum was a logical stop on the road to self-employment.<\/strong><\/p><\/div>

The spareribs are sourced fresh, seasoned in-house, and smoked on the barbecue in a special way. Afterward, they go into the oven for another three hours. They are not chopped into pieces but packaged large and fancy, \u2018American\u2019, and that is exactly the intention. A large part of her sparerib clientele, her best-selling product, are Americans from the AFCENT in Brunssum. She sells the ribs online at restaurant Grill & Chill, available to order via Thuisbezorgd.nl.
Nathalie has no fewer than four restaurants with four different menus: Cooking4U, Grill & Chill, Tallie, and, more recently, Chick\u2019n Box. How that came about is a complicated story, but the essence is: sales are handled through the popular ordering and delivery website Thuisbezorgd.nl. She will soon launch her own website, bringing together all her own products. This has major advantages for a family where every member wants to order something different: order once, pay once, and all
\u201cEveryone happy at the table,\u201d that is Nathalie\u2019s mission. \u201cFood is enormously important in Moluccan culture. At a major event like a funeral, wedding, or confirmation, the family is expected to take care of the food, which is usually done by the women. So then you find yourself cooking for 300 to 500 people. After I had done that a few times, I gained a number of insights. Because of this, I let go of my initial business idea: a Moluccan rijsttafel restaurant with catering.\u201d<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Nathalie explored her entrepreneurial ambitions while she was unemployed for six months. Besides its cultural value, there are several reasons why the food sector appealed to her. As a child, she was already \u2018playing with bean sprouts\u2019 and folding napkins into swans. As a teenager, she worked for years in the hospital kitchen where her mother also worked. \u201cThe industrial kitchen is quite different from the traditional kitchen at home, but that experience is coming in handy now too. Everything I have done is coming together beautifully.\u201d
Nathalie\u2019s first own restaurant was Tallie, where Indonesian cuisine takes center stage. \u201cI started a partnership with the Sittard location. I removed the 10 best-selling menu items and did a lot of research: how does freezing affect flavor, how do you adapt the recipes accordingly, how can I add my own traditional cooking touch, and how much do I need to buy? I learned a lot through trial and error. I now buy smarter and work more efficiently than less than a year ago.\u201d
Her latest addition is Chick\u2019n Box, a halal version of Kentucky Fried Chicken. A decision that is giving the company wings. Fortunately so, because Parkstad\/Landgraaf is not the wealthiest region. \u201cFor the halal chicken, I have a separate freezer and a separate fryer. The fries go in there, the chicken goes in a separate oven.\u201d Incidentally, you won\u2019t find a microwave in Nathalie\u2019s kitchen.\u00a0\u00a0
Anita Lussenburg meant a lot to her during the start-up phase. \u201cShe got me thinking and helped me find relevant information. Through the Starterscentrum, I was able to take a tax workshop, because running a business involves a lot of administration. Anita also referred me to others a few times; she is quick to respond, and I still see her as a backup in case I get stuck.\u201d
Before starting, Nathalie had to take tests at the UWV (Dutch Social Security Agency) to determine her suitability as an entrepreneur. She is a slow decision-maker, but she truly considers every aspect. \u201cI am stress-resistant and love to \u2018go all out\u2019; I have a lot of energy.\u201d And rightly so, as Nathalie does a lot herself, but receives help from her partner Laura and various family members. She still finds maintaining a work-life balance challenging. \u201cI wasn\u2019t used to being driven by the demands of the day, but if an oven breaks down, that takes priority.\u201d\u00a0
If she were to give advice to startups: \u201cDon\u2019t be uptight about borrowing money. I grew up with the idea that this is unwise, but it slowed down my startup process. You shouldn\u2019t be reckless, but borrowing from the bank is arranged in no time. Also, don\u2019t go on vacation in the first year; I did. My father wanted to take us on a trip to Indonesia. For me, that actually came too early in the process; I wasn\u2019t ready to let go yet. As for entrepreneurship, I learn something every day, in the practice of everyday life. Probably also because I am always open to improvement.\u201d A typical entrepreneurial statement. <\/p>

Interview by Nicole Pol-\u00a0Sprookjesvrouw<\/a>
Photos by Lonneke Maas\u00a0\u00a0fotografie<\/a>
Guidance by business advisor Anita Lussenburg<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t<\/path><\/svg>Prev<\/span><\/span>Previous<\/span>Starter Story Roan Funcken<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t\t\t\t\t
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She was first ushered into the kitchen when she was six years old. Now Nathalie Tomasoa (47) has her own kitchen in her own warehouse. Her career was not a linear path; after studying Leisure Studies, she worked in logistics for a long time. That experience comes in handy now, as many things have to come together efficiently without compromising the quality of the food she prepares. The StartersCentrum was a logical stop on the road to self-employment.<\/p>","protected":false},"author":2,"featured_media":4450,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-4443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerkrade"],"yoast_head":"\nStartersVerhaal Nathalie Tomasoa - Starters Centrum Limburg<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/starterscentrum.nl\/en\/startersverhaal-nathalie-tomasoa\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"StartersVerhaal Nathalie Tomasoa - Starters Centrum Limburg\" \/>\n<meta property=\"og:description\" content=\"Ze werd voor het eerst de keuken in geloodst toen ze zes jaar was. 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