Master Chef Heinz Beck and 2014 James Beard Foundation Rising Star Semi-Finalist Chef David Posey’s Iconic Dish to Appear on Menus at 26 Waldorf Astoria Properties Worldwide
MCLEAN, Va. - Sunday, March 1st 2015 [ME NewsWire]
(BUSINESS WIRE) Last night at the Waldorf Astoria New York, guests and a panel of culinary luminaries gathered to select the next Taste of Waldorf Astoria from five dishes created in the kitchens of Waldorf Astoria Berlin, Rome Cavalieri, Waldorf Astoria Hotels & Resorts, Waldorf Astoria Edinburgh – The Caledonian, La Quinta Resort & Club, A Waldorf Astoria Resort, and Waldorf Astoria Shanghai on the Bund. The winning dish, Celery Risotto Alla Waldorf, is the result of a week-long collaboration in Rome between Waldorf Astoria Master Chef Heinz Beck and JBF Rising Star Semi-Finalist Chef David Posey at Rome Cavalieri.
Celery Risotto Alla Waldorf joins a lineup of iconic signature dishes that have been created at Waldorf Astoria, including Eggs Benedict, Red Velvet Cake, and The Waldorf Salad. Beginning March 2, guests will be able to book their own unforgettable Taste of Waldorf Astoria experience at any of the brand’s 26 properties worldwide through a special rate package available on www.waldorfastoria.com.
The panel of four judges included Hilton Worldwide Corporate Chef Americas Master Chef of France Marc Ehrler, bon appétit Restaurant & Drinks Editor Andrew Knowlton, JBF Director of Sponsorships Yvon Ros, and culinary and travel expert Nilou Motamed.
“Last night was a testament to Waldorf Astoria’s commitment to innovative culinary excellence and fostering young talent, values we share with James Beard Foundation,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “We are thrilled to celebrate the achievements of Chef Heinz Beck and Chef David Posey along with all the talented chefs who participated in Taste of Waldorf Astoria.”
“The James Beard Foundation is dedicated to supporting chefs throughout their professional journey, so it was thrilling to watch these emerging and energetic chefs bring a fresh energy to the kitchens of established masters,” said Susan Ungaro, president, James Beard Foundation. “We look forward to expanding this groundbreaking program with Waldorf Astoria into next year and introducing new culinary classics to all.”
Last summer, JBF Rising Star Semi-Finalists were offered the opportunity to submit a 250-word statement on why they should be considered for this one-of-a-kind global program. Ultimately, five candidates were selected based on their compelling personal stories. The Taste of Waldorf Astoria pairings included:
Waldorf Astoria Berlin
Waldorf Astoria Master Chef: Pierre Gagnaire
2014 JBF Rising Star Semi-Finalist Chef: Christopher Kajioka, formerly of Vintage Cave (Honolulu, Hawaii)
Michelin Star Chef Pierre Gagnaire is at the helm of 11 lauded restaurants in Europe and abroad, including the Michelin-starred Modern French restaurant Les Solistes at Waldorf Astoria Berlin. Chris Kajioka, an alumnus of the Culinary Institute of America and Per Se in New York, just left the Executive Chef position at Vintage Cave in Honolulu to open his own project. His new restaurant is slated to open in 2015 and will emphasize his style of contemporary French cuisine paired with Japanese flavors featuring local and seasonal ingredients from Hawaii.
Rome Cavalieri, Waldorf Astoria Hotels & Resorts
Waldorf Astoria Master Chef: Heinz Beck
2014 JBF Rising Star Semi-Finalist Chef: David Posey, formerly of Blackbird (Chicago, Illinois)
Since 1994, Heinz Beck has served as head chef at Rome Cavalieri’s La Pergola, Rome’s only restaurant with three Michelin Stars. Heinz Beck is the recipient of numerous awards for outstanding achievements throughout a long and prestigious career – La Pergola’s menu is his greatest achievement to date. David Posey is a star chef in Chicago, formerly the Chef de Cuisine at Blackbird and now embarking on a new chapter by opening his own restaurant next year.
Waldorf Astoria Edinburgh – The Caledonian
Waldorf Astoria Master Chefs: Chris and Jeff Galvin
2014 JBF Rising Star Semi-Finalist Chef: Cara Stadler of Tao Yuan (Brunswick, Maine) and Bao Bao Dumpling House (Portland, Maine)
Michelin-starred chef brothers, Chris and Jeff Galvin, reinvigorated the Waldorf Astoria Edinburgh’s dining program, making The Pompadour by Galvin and Galvin Brasserie De Luxe two of the finest restaurants in Scotland and the UK. Executive Chef Craig Sandle leads day-to-day operations. Cara Stadler, who has been recognized by Food & Wine as one of America’s best new chefs, is the owner and head chef at the celebrated Asian Fusion restaurant Tao Yuan in Brunswick, Maine as well as recently opened Bao Bao Dumpling House in Portland, Maine.
La Quinta Resort & Club, A Waldorf Astoria Resort
Waldorf Astoria Master Chef: Jimmy Schmidt
JBF Rising Star Semi-Finalist Chef: Eduardo Ruiz of Picnik and Corazón y Miel (Bell, CA)
An innovative pioneer in America’s culinary movement towards sustainable cooking and farm-to-table dining, La Quinta Resort’s Chef Jimmy Schmidt is a three-time James Beard Award winner and one of the original members of the James Beard Foundation. Recently named one of Zagat’s 30 Under 30, Eduardo Ruiz is the Executive Chef and owner of the newly opened PICNIK Restaurant in Pasadena, California and the acclaimed CORAZON Y MIEL in Bell, California.
Waldorf Astoria Shanghai on the Bund
Waldorf Astoria Master Chef: Jan van Dyk
JBF Rising Star Semi-Finalist Chef: Marjorie Meek Bradley of Ripple and Roofer’s Union (Washington, D.C.)
Jan van Dyk is the Executive Chef Waldorf Astoria Shanghai on the Bund, offering modern French cuisine infused with gastronomy classics perfected over 20 years' of gourmet experience in some of the world's most exclusive restaurants and private clubs. Marjorie Meek-Bradley oversees the kitchens as Executive Chef at both Ripple and Roofers Union in Washington, DC. Marjorie has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA.
For more information about Taste of Waldorf Astoria and to see the recipe for Celery Risotto Alla Waldorf, please visit www.tasteofwaldorfastoria.com. To book the Taste of Waldorf Astoria culinary experience, visit www.waldorfastoria.com.
About Waldorf Astoria Hotels & Resorts
Waldorf Astoria Hotels & Resorts is a portfolio of 26 landmark destinations, each being a true reflection of their surroundings in the world’s most sought after locations. Unified by their inspirational environments and unparalleled guest service, Waldorf Astoria creates unforgettable moments through the delivery of True Waldorf Service. Personal Concierges deliver unparalleled, bespoke service from the moment a guest books through check out. Waldorf Astoria is part of Hilton Worldwide, a leading global hospitality company. Experience Waldorf Astoria by booking at www.waldorfastoria.com or www.waldorfastoria.com/offers. Learn more about this expanding portfolio by visiting http://news.waldorfastoria.com.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives. One such initiative is the next World’s Fair, for which the James Beard Foundation is co-leading the effort for the State Department to design and produce the USA Pavilion at Expo Milano 2015—a global gathering of 147 countries addressing the challenges of how we will feed ourselves in the future. The Pavilion will showcase America’s contributions to global food security and gastronomy in a pavilion themed American Food 2.0: United to Feed the Planet. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.
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