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A New Face in New York’s Kitchen

September 08, 2015
Executive Chef, Samuel Linder

The Peninsula New York is thrilled to introduce Samuel Linder, the hotel’s new Executive Chef. Chef Linder joins The Peninsula New York from The Peninsula Manila and will oversee all food and beverage outlets within the hotel, including Clement, Gotham Lounge, Salon de Ning, banqueting functions as well as the property’s 24-hour in-room dining.

He brings with him extensive experience from his most recent positions as Chef de Cuisine and Executive Sous Chef for The Peninsula Manila, where he oversaw the kitchen operations with over 100 employees and successfully implemented a wellness food program with pure vegan cuisine in five dining outlets throughout the hotel. He also played an integral role in the reopening of the Old Manila restaurant. Before joining The Peninsula Manila, Chef Linder served as the Sous Chef of the famed Aubergine Restaurant, an upscale restaurant. Prior to his time in Manila, he worked with Burj Al Arab in Dubai at the award-winning Al Mahara restaurant, developing avant-garde recipes and award-winning menus for the fine-dining restaurant, while managing the Saucier and Entremetier stations.

Through these experiences, Chef Linder plans to bring a global approach to his cooking at The Peninsula New York, while utilizing locally-sourced seasonal ingredients and the flavors of the Northeast. As the hotel’s new Executive Chef, Chef Linder and his team will develop and introduce innovative menus across all dining outlets, inclusive of dishes tailored towards guests’ special requirements and dietary needs. He will also personally oversee the revamp of Naturally Peninsula, a range of options available offering a choice of freshly prepared dishes that combined locally and sustainably sourced ingredients.
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