A panel of culinary experts selected the winner of the 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, was a collaboration between chefs Heinz Beck and David Posey.
The panel of four judges included Hilton Worldwide Corporate Chef Americas Master Chef of France Marc Ehrler, Bon Appétit Restaurant & Drinks Editor Andrew Knowlton, James Beard Foundation Director of Sponsorships Yvon Ros, and culinary and travel expert Nilou Motamed.
“[Taste of Waldorf] 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 at Waldorf Astoria Hotels & Resorts.
“The James Beard Foundation is dedicated to supporting chefs throughout their professional journey, so it was thrilling to watch these emerging and energetic chefs bring a fresh energy to the kitchens of established masters,” said Susan Ungaro, president of the James Beard Foundation.