David Garcelon

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.

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.

Chef Garcelon, who grew up in New Brunswick, 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, the 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 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 1^st AAA Five-Diamond Award for The Newport Room Restaurant, Fairmont Southampton; Achieved 1^st AAA Four-Diamond Award for L’Escapade Restaurant, The Lodge at Kananaskis.

David received a Distinguished Alumni Award in 2011.