HANOI, Vietnam – Hilton Hanoi Opera and Hilton Garden Inn Hanoi announced the appointment of Roxanne Castillo as their new Cluster Executive Chef, overseeing all facets of the kitchens to deliver an exceptional culinary experience at both hotels.

“Roxanne is a creative and talented chef who comes with outstanding culinary experience and I am thrilled to welcome her on board,” said Andrew Nisbet, cluster general manager of the Hilton Hanoi Opera and Hilton Garden Inn Hanoi.

“Joining us from Hilton Kuala Lumpur, her appointment underscores our commitment to create meaningful opportunities for our Team Members and with her leadership and flair for originality, I highly anticipate that our hotels will deliver more extraordinary culinary experiences to our guests.”

Roxanne brings nine years of culinary experience to her new role in Hà Nội. As the Executive Sous Chef at Hilton Kuala Lumpur previously, she was responsible for managing 10 stellar restaurants and bars, as well as catering for the meetings and events at the flagship property. While delivering consistently high quality of food and service, she also a played a critical role in training and coaching a brigade of more than 200 chefs working at the hotel.

On her move to Việt Nam, Roxanne shared, “My passion for food has led me to places in my career. Being in Hà Nội and joining the fantastic team at Hilton Hanoi Opera and Hilton Garden Inn Hanoi is a tremendous opportunity for me to learn, and grow my knowledge about food. I am excited and I really look forward to discovering new culinary experiences, particularly Vietnamese produce and cuisine.”

Prior to Hilton Kuala Lumpur, Roxanne accumulated a raft of knowledge while holding positions in Edsa Shangri-La Manila, Shangri-La Hotel Jakarta and Shangri-La’s Boracay Resort and Spa. She was a Kitchen Team Leader at the World Economic Forum Conference 2015, at the South African Summit 2015, and during the United States Secretary of State’s Visit to Jakarta in 2015. Roxanne received a Bachelor’s Degree in Culinary Arts from the American Hospitality Academy in 2005. She later chose the Culinary Institute of America Greystone to pursue her specialization in wine and food. — VNS