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 November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.