Michiel Bakker

Michiel Bakker is the Vice President of Global Workplace Programs on Google’s Real Estate & Workplace Services (REWS) team. Bakker leads the company’s renowned workplace programs and services such as food, transportation, events, health & performance, helpful at home and sustainability. His current focus is on developing integrated workplace solutions across these areas to enable Google globally to thrive in the company’s new hybrid work model, supporting over 225K individuals in 60+ countries.

Bakker has spent over 30 years in the global hotel, services and experience industry, running operations, creating and building out partnerships, as well as leading hotel food and beverage development and openings. Prior to Google, Bakker worked for 17 years in various leadership roles for Starwood Hotels & Resorts Worldwide in the United States, Europe, the Middle East and Africa.

From 2012 to 2017, Bakker led Google’s Food@Work program. He supported all food service related activities and initiatives for Google’s global community. Bakker also developed internal and external partnerships to address the challenges and opportunities of the broader food systems. Since the end of 2017, Bakker oversees the REWS strategy and contributions to Google’s sustainability commitments including 24/7 carbon free energy and replenishing 120% of the water consumed across Google offices by 2030.

Bakker is also the sponsor for multiple teams and initiatives within Google which focus on the intersection of food, health, sustainability, data and technology, including ‘Food for Good’, which guides Alphabet’s commitments to food waste and reducing food insecurity. A systems thinker and change maker, Bakker identifies, mobilizes, and accelerates the development of solutions to address our biggest food system, health and wellbeing, as well as sustainability challenges. His organization leverages Google as a real-time working laboratory to prototype, test, and scale new workplace solutions while continually pushing the boundaries the role amenities play in the workplace and to facilitate and accelerate change in the intersection of food, health and sustainability.

Outside the office, Bakker is involved with many organizations. He contributes to the Food and Nature Board at the World Business Council for Sustainable Development, the EAT Forum Advisory Board, the Yale School of Management Center for Customer Insights’ Advisory Board and the Culinary Institute of America’s Menus of Change Business Leadership Council.

Bakker holds a Bachelor of Business Administration and three graduate degrees. He earned a Masters of Business Administration from the University of Bradford (UK), a Master’s of Hospitality Administration from the University of Nevada (USA) and a Master’s in Real Estate and Construction Management at the University of Denver (USA).