MCLEAN, Va.--(BUSINESS WIRE)--Following the program’s 2014 debut, today Waldorf Astoria Hotels & Resorts announces the second year of Taste of Waldorf Astoria, a global culinary program in partnership with the James Beard Foundation (JBF), the United States’ foremost culinary arts organization. This fall, the search for the next iconic dish continues with a fresh group of five hand-selected JBF Rising Star Semi-Finalist chefs dispatching to five new participating Waldorf Astoria destinations around the globe, including Amsterdam, New Orleans, Beijing, Jerusalem, and Orlando.
“We are thrilled to be partnering with the James Beard Foundation for a second year on Taste of Waldorf Astoria, a program that celebrates and nurtures our culinary heritage,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “Waldorf Astoria is committed to culinary excellence at each of the brand’s more than 140 world-class bars, lounges, and specialty restaurants worldwide.”
Taste of Waldorf Astoria will host five chef experiences at the following properties:
The
Roosevelt New Orleans, A Waldorf Astoria Hotel
September
28 – October 1, 2015
Waldorf Astoria
Master Chef: Mark A. Majorie, Jr., Chef de Cuisine at Fountain
Lounge Restaurant
JBF Rising Star
Semi-Finalist Chef: Jeremy Wayne, Chef de Cuisine at La Folie
(San Francisco, CA)
A native of New Orleans, Chef Majorie joined
The Roosevelt, A Waldorf Astoria Hotel, in 2014 after stints at Royal
Sonesta New Orleans, Trump Sonesta Miami and several restaurants abroad,
including August in La Provence. Chef du Cuisine at La Folie since 2013,
Chef Wayne got his start at Bohemian Club, before moving to respected
San Francisco institution La Folie under Chef Roland Passot.
Waldorf
Astoria Orlando
November 1 – 4, 2015
Waldorf
Astoria Chef: Bernard Fiemeyer, Executive Chef at Waldorf Astoria
Orlando
JBF Rising Star Semi-Finalist:
Jamilka Borges, Chef de Cuisine at Bar Marco and Founder of Swing Truck
(Pittsburgh, PA)
With experience in the kitchens of Japan,
Thailand, France and the US, Chef Bernard Fiemeyer brings his passion
for international cuisine to his current position as executive chef at
Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. Chef Borges’
Pittsburgh restaurant has been on bon apétit’s Best New
Restaurant list and has received national press not just for the
outstanding cuisine, but also for its no tipping policy.
Waldorf
Astoria Amsterdam
November 9 – 12, 2015
Waldorf
Astoria Master Chef: Sidney Schutte, Executive Chef at Restaurant
Librije’s Zusje Amsterdam (two Michelin Stars)
JBF
Rising Star Semi-Finalist Chef: Grae Nonas, Co-Executive Chef at
Olamaie
Gaining recognition and experience working for renowned
star chefs such as Roger Soeveryns of Scholteshof (Belgium), Jonnie Boer
of De Librije Zwolle (The Netherlands), and Richard Ekkebus of Amber at
The Landmark Mandarin Oriental Hotel (Hong Kong), Executive Chef Schutte
has been managing the kitchen at Waldorf Astoria Amsterdam since the
opening in May 2014. Chef Schutte was awarded with two prestigious
Michelin stars for Restaurant Librije’s Zusje Amsterdam, only 7 months
after opening. After working alongside star chefs such as Mario Batali,
and Jon Shook and Vinny Dotolo of animal and Son of a Gun, Food & Wine
“Best New Chef” Grae Nonas is Co-Executive Chef at Olamaie, a beloved
new garden southern restaurant in Austin, TX.
Waldorf
Astoria Jerusalem
November 29 – December 3, 2015
Waldorf
Astoria Master Chef: Itzik Mizrachi Barak, Executive Chef at
King’s Court and Palace Restaurants
JBF
Rising Star Semi-Finalist Chef: Joseph “JJ” Johnson, Executive
Chef at The Cecil and Minton’s (New York, NY)
Executive Chef Itzik
Barak, one of Israel’s most renowned chefs, brings his roots in
traditional Israeli cuisine paired with global fine dining experience to
his contemporary Mediterranean cuisine at Waldorf Astoria Jerusalem’s
two signature restaurants. Included in both Zagat and Forbes’ “30 Under
30” lists, Chef Johnson is Executive Chef at The Cecil and Minton’s,
both based in the Harlem Neighborhood of New York City, a burgeoning
culinary hotspot. Chef Johnson specialized in bringing together global
flavors through an African and Asian lens.
Waldorf
Astoria Beijing
December 14 – 18, 2015
Waldorf
Astoria Master Chef: Benoit Chargy, Executive Chef at Waldorf
Astoria Beijing
JBF Rising Star Semi-Finalist
Chef: Erik Bruner-Yang of Toki Underground, Maketto and Honeycomb
(Washington, D.C.)
Waldorf Astoria Beijing Executive Chef Benoit
Chargy leads three on-property restaurants, combining his background in
classical French cuisine with a global sensibility to create a
world-class dining experience. Washington, D.C.-based Chef Bruner-Yang
is chef and owner of Maketto, Honeycomb and Toki Underground, which won
the 2012 Eater award for DC’s “Restaurant of the Year.” Other accolades
for his inventive pan-Asian cuisine include a finalist for the 2014
James Beard Foundation Award for Rising Star Chef of the Year and Food &
Wine finalist for People’s Choice Best Chef (Mid-Atlantic).
“In the spirit of founder James Beard, a champion of American cuisine, we are delighted to once again partner with Waldorf Astoria Hotels & Resorts, an iconic brand that has made numerous notable contributions to America’s culinary heritage,” says Susan Ungaro, president, James Beard Foundation, "We are looking forward to giving our Rising Star Chefs semifinalists a global perspective, collaborating with Waldorf Astoria’s Master Chefs worldwide to create a contemporary iconic dish.”
The JBF chefs will visit their selected property for one week, spending time with the Waldorf Astoria Master Chef inside and outside the kitchen, visiting local markets and producers, restaurants or off-the-beaten-path locations for inspiration.
Each participating chef will prepare their recipes in New York on February 24, 2016, for a panel of culinary luminaries, who will ultimately decide the winning dish. The final Taste of Waldorf Astoria will be featured at each of the brand’s 25 hotels and resorts worldwide, joining its storied culinary legacy with a modern classic for today’s luxury traveler.
Last year, Taste of Waldorf Astoria winners Heinz Beck, Waldorf Astoria Master Chef, at La Pergola at Rome Cavalieri, Waldorf Astoria Hotels & Resorts, and David Posey, formerly Executive Chef at Blackbird in Chicago, were awarded top honors with their Celery Root Risotto alla Waldorf. The dish was a reinvention of the iconic Waldorf Salad, using an innovative technique replacing the traditional rice base of risotto with celery root.
Each Waldorf Astoria Hotel & Resort now offers a curated 3-course dinner for guests to enjoy their own Taste of Waldorf Astoria, served in a distinct location on property. Guests may book this experience now by visiting www.tasteofwaldorfastoria.com.
Track each chef’s on-property journey and dish creation by following @WaldorfAstoria on Facebook, Twitter, and Instagram using the hashtag #TasteofWaldorf. For more information about Waldorf Astoria Hotels & Resorts, please visit www.waldorfastoria.com or http://news.waldorfastoria.com.
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About Waldorf Astoria Hotels & Resorts
Waldorf Astoria Hotels & Resorts is a portfolio of 25 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, the late James Beard 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. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog. Follow the James Beard Foundation on Facebook, Twitter and Instagram.