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 May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing ďzero-wasteĒ programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guestís energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.