An Interview with Robbert van Rijsbergen

What does your job entail exactly? Well, I oversee the Sales & Marketing department. We take room and restaurant reservations, organize meetings & events, look after revenue management, sales, marke...

An Interview with Tiffany Kensmil

Restaurant Manager at Vinkeles   Could you tell us a bit about how you joined the Dylan team?  I worked as a Restaurant Manager at Bussia for more than 5 years, which is a high-end Italian restau...

An Interview with Talitha Despomare

What is your job all about? I’m responsible for the administration of The Dylan, from general finances to reporting and payrolling. My most important tasks are related to drawing up the P&L, the budget ...

An Interview with Roetz

Starting this year, guests of The Dylan can explore the city on Roetz bikes. These are not your ordinary two-wheelers but bicycles with a story and mission. We spoke with Willem-Jan Otten, Operations Manager at...

An Interview with Femke & Myrthe

What is your role at The Dylan? Femke: We organize dinners, weddings, meetings, and all sorts of get-togethers. Whatever the event, we are here to make them as unique as possible. Myrthe: Most of our job...

An Interview with Michou Vreeswijk

Who: Michou Vreeswijk What: Human Resources Manager Age: 35 Tell us, what do you do at the Dylan? Literally, everything that concerns Human Resources Management: from the moment we open up a vacancy to...

An Interview with René Bornmann

Who: René Bornmann What: general manager Age: 53   What does your function entail? I am the link between what the owners aim to achieve, and operations. So what I do most is bridge building; I transl...

An Interview with Dennis Kuipers

Who: Dennis Kuipers What: Executive Chef Vinkeles Age: 48   How long have you been Chef at Vinkeles? Since February 2006. I worked at La Rive before, Amstel’s 2-star restaurant. But then we lost one ...