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 November Online Hotel Business Review




{300x250.media}
Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, itís that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort Ė one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms Ė they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.