A Behind-the-Scenes Look at the Taste of Waldorf Astoria

July 11, 2017

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Waldorf Astoria Hotels & Resorts is recognized for both unforgettable travel experiences and culinary innovation, catering to a level of luxury that keeps guests coming back for more. Which is why the renowned James Beard Foundation is teaming up with Waldorf Astoria for a third year to find the next Taste of Waldorf Astoria.

Five James Beard Rising Star semifinalists have been paired with five Waldorf Astoria Hotels & Resorts chefs from around the globe. The chef duos have been challenged to re-concept Happy Hour and create an unforgettable “Fifth Hour” concoction—comprising one cocktail, one mocktail, and two paired bites. From beet-cured trout in Park City to foie gras rillettes in Versailles, and squid ink cocktails in Maui—the delectable and most creative lineup shouldn’t be missed! Step inside this epicurean experience to see the dishes each chef team created—with the winning team revealed July 12 at the newly opened Waldorf Astoria Beverly Hills.

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Impeccable Taste on Elegant Display
Frédéric Larquemin, executive chef of Trianon Palace Versailles, a Waldorf Astoria Hotel, collaborated with Bradley Kilgore, executive chef of Miami’s Alter restaurant. The duo’s Terrine d’Or featuring foie gras rillette presse, celeriac, horseradish, apple, and a gold leaf topper, is inspired by the gold finishes at the Château de Versailles. Paired with the Pomme de Parfum cocktail (Gala apple syrup, bergamot cordial, lemon, Gran Classico, and dashes of dandelion and burdock bitters), Hendrick’s Gin can also be added to turn this into a stiffer cocktail.
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As Golden as the Louis XIV Features of Versailles
The chefs prepare the Puffed Barbajuan, featuring roasted squash, caramelized miso, passion fruit vinegar, and aged pecorino.

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The Bright Flavors of Boca Raton
Andrew Roenbeck, executive chef at the Waldorf Astoria’s Boca Raton Resort & Club created this sunny, citrus bite alongside JBF Rising Star Chef semifinalist, Sara Hauman. The Angry American Lobster features Florida citrus Key lime Asian BBQ sauce with sushi rice and toasted sesame. It’s paired with a mocktail of loose-leaf jasmine green tea with blood orange sour, and spicy ginger-lemongrass-honey-syrup poured from a dry-ice-filled teapot—adding a level of complex richness to this bright southern Florida dish.
Madeline Lu
4/12
You Had Us at ‘Bone Marrow’
With the help of Boca Raton’s Andrew Roenbeck’s vision, Sara Hauman, former head chef at San Francisco’s Huxley Restaurant, plates the Kobe Beef Carpaccio with bone marrow toast and Parmesan crema, king mushroom, and shaved white Alba truffle.

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Whisk Us Away to Boca Raton
The chef duo created bites and drinks reflective of their experiences in South Florida and the historic elegance of Boca Raton, with a noticeable essence of Sara Hauman’s West Coast vibe.
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A Culinary Escape to Maui
Executive chef Ryan Urig, of Waldorf Astoria’s Grand Wailea Resort, teams up with JBF Rising Star Chef semifinalist, Irene Shiang Li of Boston to create the flavors of Hawaii’s most sought-after islands. The Loco Moco features pork belly, sausage and rinds with a crispy rice cake, grilled lemon, and a pineapple ‘egg’. Paired with The Supermoon, a bourbon-based cocktail utilizing squid ink which was created under the gaze of late 2016’s Supermoon. The Squid Ink Focaccia with kona crab pairs delightfully with The Clock Watcher, a cold brew mocktail that packs a ton of bold citrus flavor.

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The Island’s Seasonal Best
The Grand Wailea’s Ryan Urig takes Irene Shiang Li, of Mei Mei Restaurant Group of Boston through a colorful tour of Maui’s tastiest natural treats for their menu creation.
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Prepping For Full Flavor
The duo puts their knife skills on full display, prepping a menu reflective of their experiences on the island of Maui and in Hawaii as a whole, combined with the relaxed sophistication of Grand Wailea.

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Mountain Views Aren’t the Only Delectable Experience in Utah
The executive chef of Waldorf Astoria Park City, Michael Zachman, teams up with Alex Bois, owner and head baker of Philly’s new Lost Bread Co., for a tasting excursion ripe with the flavors of Park City. Beet-cured Trout with cucumber and dill alongside Sweet Potato Blinis with smoked trout roe are paired with a Rye Whiskey Mimosa with hibiscus and roasted rice, and a Ginger Yuzu Pearl Mo(ck)jito.
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A Stunning Ensemble Cast
Drawing inspiration from the destination and featuring their fresh catch from the Provo River, the duo utilized the region’s fresh honey, Asian pears, and rosemary to complete their Park City flavor profiles.

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Decadent Greetings From the United Arab Emirates
Executive chef Rudolf W. Segers of Waldorf Astoria Ras Al Khaimah joined forces with Maximillian Petty, chef and owner of Eden Hill Restaurant in Seattle, to plan a menu inspired by elaborate Arabian flavors. Featured here is Liklil, a scallop with caviar atop a polenta and quinoa croquette, finished with lemon and poached red onion vinaigrette. Paired with the Big Apple cocktail featuring bourbon, apple juice, gold dust, and foie gras spray for a refreshing international indulgence.
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Ingredients Fit for Kings and Queens
Rudolf W. Segers and Maximillian Petty collaborated on Gyūniku, or Marinated Beef Tataki, garnished with pickled beets, carrots, and sliced radish atop sourdough with beetroot mustard. The bite pairs beautifully with a crisp Asian Queen tomato and soya mocktail.