A 20-year veteran of executive chef positions around North America, David Garcelon has been named director of culinary for The Waldorf=Astoria Hotel. He will be responsible for the entire kitchen operation of the iconic hotel which serves as the flagship property for Waldorf Astoria Hotels & Resorts.
Prior to joining The Waldorf=Astoria, Garcelon served as executive chef of the 1,364-room Fairmont Royal York Hotel in Toronto, where he led Canada’s largest hotel kitchen. He also served as executive chef for The Fairmont Southampton Bermuda; Fairmont Jasper Park Lodge, Jasper, Alberta; and CP Hotels’ The Lodge at Kananaskis, Kananaskis, Alberta.
He is a graduate of Cornell University and the Culinary Institute of Canada, and is a Certified Food and Beverage Executive with the American Hotel & Motel Association and a Certified Executive Chef with the American Culinary Federation.
The epicenter of New York City’s business, social, cultural and political life, The Waldorf=Astoria is also one of the city’s most diverse dining destinations, with three distinctive restaurants. From the stylish Peacock Alley, the jewel of the hotel’s lobby, renowned for its extravagant brunch and seafood menu, to Bull & Bear steakhouse, a Manhattan institution, to Oscar’s American Brasserie offering casual dining, opportunity awaits.
The hotel is credited with the creation of such American staples as veal Oscar, lobster Newburg, eggs Benedict and (of course) Waldorf salad. It also helped popularize culinary traditions like Thousand Island dressing and red velvet cake.
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