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 December 2020...

Hotel Law: Protecting Guest Privacy

Every business is obligated to protect their customers from identity theft but unfortunately, data breaches have become all too common. In an effort to protect a guest's right to privacy and to safeguard their personal data, the European Union passed a General Data Protection Regulation (GDPR) that could hold hotels legally liable for any breaches that expose a customer's sensitive personal information. Though the GDPR only pertains to EU citizens' data, any international business that mishandles their data can be legally responsible. Another legal issue of concern is the fight involving hotel "resort fees." Several states attorney generals have recently filed suit against two major hotel chains in an effort to litigate this practice. Their suit alleges that these companies are "engaged in deceptive and misleading pricing practices and their failure to disclose fees is in violation of consumer protection laws." The suit seeks to force the hotel chains to advertise the true price of their hotel rooms. There are several other legal issues that the industry is being forced to address. Sexual harassment prevention in the workplace is still top of mind for hotel employers-particularly in New York and California, which now statutorily require harassment training. Hotels and motels in California will also soon be required to train all their employees on human trafficking awareness. Immigration issues are also of major concern to hotel employers, especially in the midst of a severe labor shortage. The government is issuing fewer H2B visas for low-skilled workers, as well as J-1 visas for temporary workers. Though there is little hope for any comprehensive immigration reform, hotel lobbying groups are actively seeking legal remedies to alleviate this problem. These are just a few of the critical issues that the December issue of the Hotel Business Review will examine in the area of hotel law.