- 2015 James Beard Foundation Rising Star Semi-Finalist Chef Erik Bruner-Yang and Waldorf Astoria Master Chef Benoit Chargy Win Second Annual Taste of Waldorf Astoria
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.
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.
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