Meet the Team
What really sets us apart is our service. High quality service isn’t something we have to explain to the team—at The Dylan it comes naturally. Come visit us and let the genuine service and attentiveness of the team embrace you.
René Bornmann
General Manager
“I am the link between what the owners aim to achieve, and operations. So what I do most is bridge building; I translate the owners planning into practical goals and I implement those goals into our work. Besides that, I am also there to protect and optimize the quality of our service. The owners put a lot of faith in us, and so we are sort of left to fend for ourselves, in a positive way. It’s a great way to work.”
Alexandra de Brito
Housekeeping Manager
The lady of the house. “I care for the cleaning of public areas and all the rooms. Our work is not only about cleaning; it is about leaving a good impression. This is our house, and that is a truly important feeling.”
Dennis Kuipers
Executive Chef
‘’I can just stand there cooking and thinking: I love my job. But I do need the dynamics of both managing and being in the kitchen. Still – there is always a bit of a tension between those two. And also; who teaches you to be a manager? You often just become one.’’
Natasja Noorlander
Maître-Sommelier
“When we have guests who are a bit intimidated by the wine list or by the wine-drinking experience, I always ask them what they like to drink. People know more than they think.”
Jurgen van der Zalm
Chef de Cuisine – Restaurant Vinkeles
Roel Ruijs
Director of Operations
“I’ve been with the hotel for ten years now, and there is a reason for that. There are only a few hotels that give you the creative freedom that I enjoy here. The Dylan Amsterdam has no head office, so we make a lot of the decisions ourselves.”
Renee Holten
Robbert van Rijsbergen
Director of Sales & Marketing
“Our personal approach and family feel set us apart from other hotels. If for example I walk out of the door here and I see a group of guests arriving with plenty of suitcases, my team and I are happy to help them with their luggage.”
Niels Bonnes
Head Engineer
“I am responsible for the maintenance of the hotel in the most general sense of the word.
We enjoy a lot of freedom and are forced to use our brains and think out of the box. Our guests can feel that; you cannot fake that kind of commitment. That is how we manage to stand out.”
Sam Hilkens
Food & Beverage Manager
“I have been working here as a full-timer for five years. But I started nine years ago with an internship at Vinkeles. Mostly I am responsible for all big events at The Dylan, so all private bookings. Besides that, I am in charge of our waiting staff. ”
Michael Wigman
Les Clefs d’Or Concierge
‘’I am an extension of the reception. Reception does everything with respect to what happens within the hotel, and I take care of everything that is outside. You need to know your way about town and you need to know about what’s happening, what new restaurant has opened, where to shop, what to see, where to get the best massage. And I know everything and everyone.’’
Joeki Genet
Concierge
“I always compare what I do at The Dylan to professional team sports. You have to be a team player and work together to win. And you’re not going to win if you don’t work hard. It’s like playing for Ajax or the New York Yankees: you need to have professional people and you need to perform day after day.”
Esther Leijen
Bart Kalfsterman
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