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 New York, 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.
He has also spearheaded the hotel's beekeeping initiative as six beehives now reside on a 20th floor rooftop space and provide "Top of the Waldorf Rooftop Honey" for use in the hotel. The second phase of transforming the rooftop space, an extensive rooftop garden built in partnership with the New York Horticultural Society, was unveiled in June 2013 and supplies ingredients used in daily specials at all hotel outlets. The chef's garden allows the culinary team to plant and harvest fresh, local ingredients along with more exotic items not readily found in the New York City area.
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, the 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 New York, 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