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 July Online Hotel Business Review




{300x250.media}
Feature Focus
Hotel Spa: Measuring the Results
As the Hotel Spa and Wellness Movement continues to flourish, spa operations are seeking new and innovative ways to expand their menu of services to attract even more people to their facilities, and to and measure the results of spa treatments. Whether itís spa, fitness, wellness meet guest expectations. Among new developments, there seems to be a growing emphasis on science to define or beauty services, guests are becoming increasingly careful about what they ingest, inhale or put on their skin, and they are requesting scientific data on the treatments they receive. They are open to exploring the benefits of alternative therapies Ė like brain fitness exercises, electro-magnetic treatments, and chromotherapy Ė but only if they have been validated scientifically. Similarly, some spas are integrating select medical services and procedures into their operations, continuing the convergence of hotel spas with the medical world. Parents are also increasingly concerned about the health and well-being of their children and are willing to devote time and money to overcome their poor diets, constant stress, and hours spent hunched over computer, tablet and smartphone screens. Parents are investing in wellness-centric family vacations; yoga and massage for kids; mindfulness and meditation classes; and healthy, locally sourced, organic food. For hotel spas, this trend represents a significant area for future growth. Other trends include the proliferation of Wellness Festivals which celebrate health and well-being, and position hotel spas front and center. The July issue of the Hotel Business Review will report on these trends and developments and examine how hotel spas are integrating them into their operations.