Success stories
Read about our former colleagues, and what working #insideTheDylan brought to them!
Joost Brouwer
Then: Bar Brasserie Manager
Now: Co-Owner Restaurant KIEN
What is the fondest memory you have of The Dylan?
Working extra hours for The Prodigy, until they got back from Lowlands festival and continued making music in the lounge whilst enjoying a drink!
How did The Dylan help you grow, personally?
My beverage knowledge (especially in terms of cocktails, wines, and liquor) has grown enormously here.
What would your advise be, for new colleagues?
Be open to learn from the people with experience, who can teach you the tricks of the trade.
Describe The Dylan in 3 words
Style, intimate, personal
From whom did you learn most?
Pascal Ris (former, former, former Bar Manager)
What is your favorite spot #insideTheDylan?
The old bar, the lounge.
Bart Dignum
Then: Sommelier Restaurant Vinkeles
Now: Co-Owner Restaurant KIEN
What is the fondest memory you have of The Dylan?
The day that Vinkeles was awarded with a Michelin star in 2009. I’ll never forget that Chef Kuipers called me with the news.
How did The Dylan help you grow, personally?
I grew from a boy to a young man at The Dylan. My product knowledge also really grew here, from wines to hostmanship to dishes. And to have been part of the creation of Vinkeles really is something extraordinary.
What would your advise be, for new colleagues?
Take your time, and stay humble. The career opportunities are endless. Make use of the knowledge that’s available here.
Describe The Dylan in 3 words
Institute, comfort, class.
From whom did you learn most?
Dennis Kuipers
What is your favorite spot #insideTheDylan?
The pass, the wine cellar, and not to miss: Joop’s office.
Rianne van Vliet
Then: Rooms Division Manager
Now: Academic Director HTMi Switzerland Dubai
What is the fondest memory you have of The Dylan?
The times that the full operational team was rocking on big events, delivering amazing service. The true team spirit really gave an euphoric feeling, looking back at those times still gives me goose bumps.
How did The Dylan help you grow, personally?
During the 10 years that I worked for this amazing company, I got the opportunity to develop myself tremendously. The Dylan really shaped me, taught me who I am today and what my values are.
Describe The Dylan in 3 words
My second home.
What would your advise be, for new colleagues?
If you’re motivated to work hard, hospitality is in your DNA, don’t mind to start operationally and understand that it takes time to become a good manager, The Dylan can might become your second family too.
Merlijn Kemper
Then: Bar Brasserie Manager
Now: F&B Manager at Hotel TwentySeven
What is the fondest memory you have of The Dylan?
A night out with the owners in the pub around the corner!
How did The Dylan help you grow, personally?
I joined from an environment where I mostly was focused on my own skills as a host. At The Dylan, I learned to reverse that and really anticipate on the wants & needs from a guest perspective.
What would your advise be, for new colleagues?
Get to know the frequent guests. One of the best things of working at The Dylan, are the many kind loyal guests that visit, with whom you can really bond.
Describe The Dylan in 3 words
Personal, educational, cozy
From whom did you learn most?
The former Maître d’ of Vinkeles, Casper Westerveld
What is your favorite spot #insideTheDylan?
The secret Chef’s Table!
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