Born and raised in Brooklyn, New York, Chef Linda is a native New Yorker. Before joining WS New York, she was a part of the opening team, and served as the Executive Sous Chef for Union Square Hospitality Group’s Intersect by Lexus, an innovative dining experience showcasing culinary talent from around the world. During her tenure with Intersect, she served under the guidance of a rotating series of chefs from six different regions around the world including France, Chile, Argentina, India, Georgia, and California. Linda’s extensive exposure to global culinary talent has ultimately inspired her own craft, resulting in a unique confluence of style and technique.

Matt originally hails from Boston, where he served as Wine Director for nearly four years at Eastern Standard. After leaving Boston, Matt moved to New York to join Union Square Hospitality Group, working as a sommelier at The Modern, a two-Michelin star restaurant in The Museum of Modern Art. During his tenure there, he passed his Advanced Sommelier qualification and simultaneously collected the Rudd Scholarship, earning the highest score for the Advanced Exam. In Matt’s most recent role, he moved internally within USHG to Manhatta, a Danny Meyer restaurant, serving as the opening Beverage Director, overseeing both the restaurant and event spaces.

Brandon joined the Wine Team at WS New York in 2020, after garnering 15 years of experience in both the wine and hospitality industries. Originally from North Carolina, he worked as the Executive Vice President of Winestore Holdings, helping to grow and to manage several wine retail locations across the state. Restaurant consultation ultimately led him back to the floor, and soon thereafter to Danny Meyer’s Manhatta, an upscale restaurant in the heart of NYC's Financial District. During his tenure at WS New York, Brandon passed the Court of Master Sommeliers Advanced Examination in 2021, receiving the Rudd Scholarship for best-in-class score.

Marie Khoury, originally hailing from Paris, France, moved to New York seven years ago to pursue her passion for hospitality and event planning. She began her career as Events Manager at Casa Nela, a collection of European influenced restaurants in downtown Manhattan, where she oversaw Events and Sales for their three West Village locations. Marie then joined restauranteur Daniel Boulud’s casual bistro, BarBoulud, where she supervised both the host team and FOH team. Prior to her new role at WS, Marie served as Director of Sales and Operations for the Events Department at ilili, one of the premier Lebanese restaurants in New York City. Marie’s dedication to hospitality is evident in every one of her events--she aims to create a special moment for every one of her guests.

Stephen joined the WS team as the Executive Pastry Chef in the summer of 2019. His foray into fine dining was at the French restaurant, Rene Pujol, where he earned the position of Head Pastry Chef. His experience spans both the east and west coast, having served as the Sous Chef at Craft Los Angeles and the Pastry Chef at Craft New York. Stephen continued to garner attention after joining the opening team at Colicchio & Sons, helping the restaurant to achieve a three-star New York Times review and was praised for being “fearsomely talented” by critic Sam Sifton.

In 2013, Stephen added the moniker of author to his resumé, with his debut cookbook Glazed, Filled, Sugared, and Dipped: Easy Doughnut Recipes to Fry or Bake at Home. His second book, Everyday’s A Sundae, was released in 2017. Stephen is a graduate of the Culinary Institute of America.

Since joining Related in 2016, Ryan has been focused primarily on the development of seven different retail, food & beverage, and hospitality venues throughout both Hudson Yards and the Time Warner Center. His notable projects include TAK Room & Bouchon by Thomas Keller, Mercado Little Spain by José Andrés, Kawi by David Chang, as well as several others.

Additionally, Ryan has been intimately involved with all facets of the development and execution of WS New York since its initial conception over four years ago. Ryan continues to support the WS New York team by focusing on membership growth, while serving as The Club’s interim Membership Director & Project Manager.

Dana Hagendorf is a marketing executive with 25 years of experience working with iconic luxury brands. She currently serves as Vice President of Marketing for Related Urban's restaurants and hospitality assets, including Michael Lomonaco's Hudson Yards Grill, José Andrés' Mercado Little Spain, WS New York, a private membership club, and The Tavern by WS. Dana is also the Founder of Gallant, a boutique hospitality branding firm offering expertise to lifestyle brands on their marketing strategies, media efforts, and partnership initiatives.

Dana’s luxury sector experience includes serving as CMO at Fontainebleau Miami Beach where she spearheaded the brand’s global advertising campaign and provided leadership of the resort’s global marketing and public relations activities. Dana also served as VP of Marketing for Audemars Piguet North America, the Swiss luxury watch manufacturer. Additionally, she directed global marketing strategy for St. Regis Hotels & Resorts. Dana began her career at BMW, developing the marketing strategy for BMW’s North American flagship center.

Dana earned an MBA from The Kellogg School of Management at Northwestern University and a BS with Honors from Cornell University.

Jesse joins the WS team from her previous role at Cushman & Wakefield, a leading global real estate services firm in New York. In a Membership Manager role, Jesse coordinates all membership inquiries and sales initiatives related to the Club, and serves as the liaison for Membership relations, activities, and development. Jesse attended the University of Wisconsin, where she earned a BBA in Real Estate and Urban Land Economics. In her free time you will find her doing yoga, running or spending time with her friends and family.