Waldorf Astoria Hotels & Resorts, birthplace of some of America’s most classic dishes like eggs benedict, red velvet cake, Thousand Island dressing and the Waldorf salad, is looking for its next signature dish and has tapped a roster of James Beard and Michelin-starred chefs to create it.
Dubbed ‘Taste of Waldorf Astoria,’ the program will pair chefs identified as rising stars by the James Beard Foundation with some of the hotel chain’s own in-house culinary superstars including Pierre Gagnaire, who helms the Michelin-starred restaurant Les Solistes at the Waldorf Astoria Berlin, and Heinz Beck, the head chef the Cavalieri hotel’s La Pergola, the only restaurant in Rome to hold three stars.
“Waldorf Astoria serves global luxury travelers unique culinary experiences at each of the brand’s more than 140 world-class bars, lounges, and specialty restaurants worldwide,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “The historic James Beard Foundation shares our mission to celebrate, nurture, and honor culinary heritage.”
The James Beard Foundation (JBF) Awards are regarded as the ‘Oscars’ of the US food world, spotlighting America’s best chef talent.
For one week, a JBF award winner will spend their time with a Waldorf Astoria ‘Master Chef’ visiting local markets and producers to come up with an original dish.
In February 2015, teams will bring their recipes to the New York location, to be judged by a panel of judges who will decide on the winning dish.
The winner will see their dish served at all 28 Waldorf Astoria hotels and resorts around the world.
Participating hotel locations include Berlin, Rome, Edinburgh, Shanghai and California.