MCLEAN, Va.--(BUSINESS WIRE)--Last night at the Waldorf Astoria New York, guests and a star-studded panel of judges gathered to select the next Taste of Waldorf Astoria from five dishes created in the kitchens of Waldorf Astoria Orlando, Waldorf Astoria Amsterdam, Waldorf Astoria Jerusalem, Waldorf Astoria Beijing, and The Roosevelt New Orleans, A Waldorf Astoria Hotel. The winning dish, Jing Roll, created by Waldorf Astoria Master Chef Benoit Chargy and JBF Rising Star Semi-Finalist Chef Erik Bruner-Yang at Waldorf Astoria Beijing, will be featured on menus at 25 Waldorf Astoria properties worldwide.
The event marked the end of the second annual Taste of Waldorf Astoria competition where JBF Rising Star Semi-Finalist chefs partnered with Waldorf Astoria Master Chefs for weeklong collaborations in 2015. Jing Roll now joins last year’s winning dish, Celery Root Risotto Alla Waldorf, and a lineup of iconic signature dishes that have been created at Waldorf Astoria, including Eggs Benedict, Red Velvet Cake, and Waldorf Salad.
The esteemed panel of judges included Chef Wylie Dufresne, Saveur Editor-in-Chief, Adam Sachs, James Beard Foundation President, Susan Ungaro, Questlove, and Winner of the Taste of Waldorf Astoria 2015, Chef David Posey. High-resolution images from last night’s event including the winning dish can be downloaded here: http://assignments.gettyimages.com/mm/nicePath/gyipa_public?nav=pr364692589.
“Congratulations to all participating chefs, and particularly this year’s winners, Chef Chargy and Chef Bruner-Yang,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “I have been delighted by the talent and vision each of these chef collaborations has demonstrated, which honor the culinary legacy of Waldorf Astoria and uphold our gastronomic leadership today.”
"For the second year in a row, the James Beard Foundation is thrilled to partner with such an iconic institution as the Waldorf Astoria brand in this exciting global program," said Susan Ungaro, President, James Beard Foundation. "Collaboration breeds creativity and innovation and the Taste of Waldorf Astoria offers a creative environment for JBF Rising Star Semi-Finalist chefs to work with top toques on the world arena, inspiring a new generation of iconic dishes."
Guests can embark on their own Taste of Waldorf Astoria adventure with the unveiling of our three-night culinary experiential packages at all 25 Waldorf Astoria properties worldwide including a private cocktail workshop with the hotel’s lead mixologist at Waldorf Astoria Amsterdam, an exclusive yachting afternoon of fresh fish and cocktails at Waldorf Astoria Dubai Palm Jumeirah, and exploring the local fish market with a Master Chef to select ingredients for the evening meal at Casa Marina, A Waldorf Astoria Resort. Available at all 25 Waldorf Astoria properties, room nights are priced at the best available rate, with packages up to $6,000.00 for two. Packages will be available through the end of 2016.
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:
The
Roosevelt New Orleans, A Waldorf Astoria Hotel
September
28 – October 1, 2015
Waldorf Astoria
Master Chef: Stefan Kauth, Executive Chef at The Roosevelt New
Orleans, A Waldorf Astoria Hotel
JBF Rising
Star Semi-Finalist Chef: Jeremy Wayne, Chef de Cuisine at La
Folie (San Francisco, CA)
A 31-year culinary veteran, Chef Stefan
Kauth has served as executive chef of The Roosevelt New Orleans, A
Waldorf Astoria Hotel, since its reopening in 2009. His distinguished
career includes more than 13 years in Germany with three of Europe's
finest chefs, Three-Michelin-Star Chefs Dieter Müller, Harald Wohlfahrt
and Eckart Witzigmann, as mentors. Chef de 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 Chef:
Jamilka Borges, Former Chef de Cuisine at Bar Marco and Executive Chef
at SPOON (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. The Pittsburgh
restaurant where Chef Borges received her James Beard Rising Star
nomination 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 seven
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 JBF
Award for Rising Star Chef of the Year and Food & Wine finalist for
People’s Choice Best Chef (Mid-Atlantic).
For more information about Taste of Waldorf Astoria and to see the recipe for Jing Roll, please visit www.tasteofwaldorfastoria.com. Track each chef’s journey and dish creation by following @WaldorfAstoria on Facebook, Twitter, and Instagram using the hashtag #TasteofWaldorf. To book the Taste of Waldorf Astoria culinary experience, visit www.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.
