Linda started her journey in 2007 where she joined the opening team of Westin Beijing and gained extensive experience in catering and hotel operations.
Hailing from the Netherlands, Linda has over 14 years of experience in the hospitality and F&B industry. She is joining a high performing and dynamic culinary team at Capella Singapore where she will be overseeing menu developments and ensuring that the property’s brand standards are exceeded.
Linda started her journey in 2007 where she joined the opening team of Westin Beijing and gained extensive experience in catering and hotel operations. She moved to Shanghai in 2011 for the opening of the Waldorf Astoria Shanghai on the Bund as restaurant manager and developed herself to become Director of Food & Beverage in 2014 to oversee the hotel’s restaurant and bars, including the famed Long Bar, the banquet operations and outside caterings for some of Asia’s most luxury brands.
Moving to Waldorf Astoria Bangkok in 2016, as Director of Food & Beverage, Linda was part of the pre-opening team, finalising and implementing F&B concepts, selecting and implementing Operating.
Equipment for all outlets and rooms, establishing and implementing service standards, hiring and training of F&B team. Post-opening, she oversaw the hotel’s Food & Beverage operations, including the Thai-Nordic Restaurant Front Room, The Brasserie all day dining, Peacock Alley lounge, Levels 55, 56 and 57 featuring Bull & Bear Grill, The Loft & Champagne Bar as well as the hotel’s luxury event venues.
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