A panel of culinary luminaries gathered in New York last week to select the next Taste of Waldorf Astoria from five dishes created in the kitchens of Waldorf Astoria Berlin, Rome Cavalieri, Waldorf Astoria Hotels & Resorts, Waldorf Astoria Edinburgh – The Caledonian, La Quinta Resort & Club, A Waldorf Astoria Resort, and Waldorf Astoria Shanghai on the Bund. The winning dish, Celery Risotto Alla Waldorf, is the result of a week-long collaboration in Rome between Waldorf Astoria Master Chef Heinz Beck and JBF Rising Star Semi-Finalist Chef David Posey at Rome Cavalieri.
Celery Risotto Alla Waldorf joins a lineup of iconic signature dishes that have been created at Waldorf Astoria, including Eggs Benedict, Red Velvet Cake, and The Waldorf Salad. Beginning March 2, guests will be able to book their own Taste of Waldorf Astoria experience at any of the brand’s 26 properties worldwide through a special rate package.
The panel of four judges included Hilton Worldwide Corporate Chef Americas Master Chef of France Marc Ehrler, bon appétit Restaurant & Drinks Editor Andrew Knowlton, JBF Director of Sponsorships Yvon Ros, and culinary and travel expert Nilou Motamed.
“The evening was a testament to Waldorf Astoria’s commitment to innovative culinary excellence and fostering young talent, values we share with James Beard Foundation,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “We are thrilled to celebrate the achievements of Chef Heinz Beck and Chef David Posey along with all the talented chefs who participated in Taste of Waldorf Astoria.”
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