The Peninsula New York is pleased to introduce two recent appointments to the Forbes Five Star and AAA Five Diamond rated hotel’s executive food & beverage team, Executive Chef Samuel Linder who joins The Peninsula New York from our sister property in Manila and Executive Sous Chef Remi van Peteghem, joining us from our flagship property in Hong Kong. The two chefs will work together to oversee all food and beverage outlets within the hotel, including Clement, Gotham Lounge, Salon de Ning, banqueting functions as well as the hotel’s 24-hour in-room dining for its 235 guest rooms and suites.
Executive Chef Samuel Linder A leader in the culinary world, Chef Linder brings 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 also served as the Sous Chef of the famed Aubergine Restaurant, an upscale restaurant in Manila. Prior to his time in Manila, Chef Linder 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.
A native of Switzerland, Chef Linder has been recognized by the National Food Showdown, a nationwide cook-off taking place in the Philippines each year, having coached The Peninsula Manila’s culinary team with seven entries to win the overall Compleat Chefs Award. He is fluent in German and English and enjoys exploring the city and spending his free time with his wife Jorgemm and son Liam.
Executive Sous Chef Remi van Peteghem With a career that started at the age of 16, Chef van Peteghem joins from The Peninsula Hong Kong as Chef of Gaddi’s French Restaurant, bringing with him a wealth of experience at prestigious gastronomic restaurants around the world. Originally from Paris and having lived in many different parts of France during his childhood, Chef van Peteghem remains open-minded about how he adapts recipes and sources indigenous produce from all regions of the country. After excelling in the rudiments of French cuisine in his early years, he progressed to Commis de Cuisine at Il Cortile restaurant, becoming Chef de Partie at the Le Grand Véfour Restaurant and L’Arpège, expanding his creativity and mastery of dishes and nurturing his skills in modern culinary techniques such as sous-vide cooking.
In 2001, Chef van Peteghem became a Sous Chef at Restaurant Lasserre, taking a career step further in a management role overseeing a team of 15 in the kitchen. Prior to joining The Peninsula Hong Kong, he completed a five-year tenure as Chef de Cuisine at the lauded Le Sensing restaurant, gaining a prestigious Michelin star at this Parisian temple of haute cuisine in 2011.
Chef van Peteghem’s talent has made him one of the few chefs to be selected twice by the Gault Millau Guide as “Bright Talented Young Chef” in 2008 when he was just 30 years old, and then again in 2011, the year of his Michelin star win. In his free time, he enjoys playing squash and spending time with his wife Alexandra and son Arthur.
“We are pleased to welcome these two esteemed chefs to The Peninsula New York’s culinary team,” says Jonathan Crook, General Manager of The Peninsula New York. “Their strong understanding of The Peninsula Hotels’ global culinary experience combined with the international backgrounds of each make them exemplary additions to the New York dining scene.”
The Chefs plan to bring a global approach to the cooking at The Peninsula New York, while utilizing locally-sourced seasonal ingredients and the flavors of the Northeast. 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. The two will also work hand-in-hand to 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.
