Mr. Garcelon

David Garcelon

Director of Culinary

Waldorf Astoria NYC

Chef David Garcelon took his first kitchen position at the age of 14 and soon recognized his love of food and culinary passion. Throughout his career, Chef Garcelon has consistently developed his culinary expertise to successfully lead some of the largest hotel kitchens in the world.

ďAs someone who has worked in hotels for the majority of my career, the opportunity to be part of The Waldorf=Astoria is something I have always dreamed of,ď remarks Chef Garcelon. ďLeading kitchens where numerous iconic dishes were created instills a powerful drive to expand upon and innovate the hotelís culinary offerings.Ē

Chef Garcelon, director of culinary at The Waldorf=Astoria, is responsible for the entire kitchen operations of the landmark hotel. A 20-year veteran of executive chef positions around North America, he brings his love of food and passion for using the finest, locally sourced ingredients to the iconic hotelís distinctive restaurants: the stylish Peacock Alley, the jewel of the hotelís lobby, renowned for its extravagant brunch and seafood menu; Bull & Bear steakhouse, a Manhattan institution; and Oscarís American Brasserie, offering casual dining.

Chef Garcelon, who grew up in New Brunswick, Canada 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. His dedication to the culinary world even extends into his personal life as his wife shares his love of food and hospitality and is currently a culinary instructor.

Prior to joining The Waldorf=Astoria, Chef Garcelon served as executive chef of the 1,364-room Fairmont Royal York Hotel in Toronto, where he led Canadaís largest hotel kitchen. As an advocate for local and sustainable food sourcing and purchasing, Chef Garcelon proudly oversaw the hotelís rooftop herb garden, only one of its kind in Toronto, as an extension of the hotelís environmental program and in 2008 established a rooftop apiary. He has also served as executive chef for The Fairmont Southampton Bermuda; Fairmont Jasper Park Lodge, Jasper, Alberta; and CP Hotelsí The Lodge at Kananaskis, Kananaskis, Alberta.

Chef Garcelon is charged with bringing his expertise to The Waldorf=Astoria, the epicenter of New York Cityís business, social, cultural and political life and one of the cityís most diverse dining destinations. He is poised to innovatively expand on the hotelís already famed culinary history. The Waldorf=Astoria is credited with the creation of such American staples as veal Oscar, lobster Newburg, eggs Benedict and (of course) Waldorf salad and helped popularize culinary traditions like Thousand Island dressing and red velvet cake.

Chef Garcelon has enjoyed numerous culinary awards and accolades, including:

  • Certified Chef de Cuisine Canada
  • Slow Food member
  • Certified Executive Chef USA
  • 2005 Chef of the Year Award, Bermuda Visitor Industry Partnership
  • Bronze Medallion of Excellence, Bermuda Baillage Chaine des Rotissuers
  • Dish of the Year, Chaine des Rotissuer, Alberta Nord
  • United States Meat Export Federation Menu Competition Winner
  • Bronze Medal National Team Hot Competition, Quebec City
  • Canadian Championís and Gold Medal Winner, Canadian Provincial Team Hot Competition
  • Achieved 1st AAA Five-Diamond Award for The Newport Room Restaurant, Fairmont Southampton
  • Achieved 1st AAA Four-Diamond Award for LíEscapade Restaurant, The Lodge at Kananaski

Mr. Garcelon can be contacted at 212-355-3000 or david_garcelon@hilton.com

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board Ė for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driverís seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.