His first employers were Bon Ton in Scheveningen, Nostaligia and La Grande Bouffe in The Hague, where he discovered the Nouvelle Cuisine.
He then went to France for work experience at Gérard Pangaud in Paris, Jan Pierre Bioux in Lyon and Le Chateau de Luca Lonnais in Brittany.
[5][6][7] In 1983, Savelberg left De Graaf van het Hoogveen and moved over to restaurant Seinpost in Scheveningen.
[8][9] A company named "Tartuffe Holding", comprising Henk Savelberg and a group of friends, set up Restaurant Seinpost in 1983.
[10][11][12][13] After extensive renovations, Savelberg (and "Tartuffe Holding") opened restaurant-hotel Vreugd en Rust in 1989.
To keep busy and to train in his staff, Savelberg started working at Auberge De Vliethoeve, the restaurant of a local golfclub in Rijswijk.
Aims of the new organization were enhancing of the culinary level, more attention to the kitchen staff and the strengthening of friendship ties.