Editorial Board   Guest Author

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. “As 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,“ remarks Chef Garcelon. “Leading kitchens where numerous iconic dishes were created instills a powerful drive to expand upon and innovate the hotel's culinary offerings.” 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 hotel's distinctive restaurants: the stylish Peacock Alley, the jewel of the hotel's lobby, renowned for its extravagant brunch and seafood menu; Bull & Bear steakhouse, a Manhattan institution; and Oscar's 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 Canada's largest hotel kitchen. As an advocate for local and sustainable food sourcing and purchasing, Chef Garcelon proudly oversaw the hotel's rooftop herb garden, only one of its kind in Toronto, as an extension of the hotel's 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 Hotels' The Lodge at Kananaskis, Kananaskis, Alberta. Chef Garcelon is charged with bringing his expertise to The Waldorf=Astoria, the epicenter of New York City's business, social, cultural and political life and one of the city's most diverse dining destinations. He is poised to innovatively expand on the hotel's 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 Champion's 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 L'Escapade Restaurant, The Lodge at Kananaski

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

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.