Jing Roll Named Winner of Second Annual Taste of Waldorf Astoria

Last night at the Waldorf Astoria New York, guests and a star-studded panel of judges gathered to select the next Taste of Waldorf Astoria from dishes created in the kitchens of Waldorf Astoria Orlando, Waldorf Astoria Amsterdam, Waldorf Astoria Beijing, and The Roosevelt New Orleans, A Waldorf Astoria Hotel. The winning dish, Jing Roll, created by Waldorf Astoria Master Chef Benoit Chargy and JBF Rising Star Semi-Finalist Chef Erik Bruner-Yang at Waldorf Astoria Beijing, will be featured on menus at 25 Waldorf Astoria properties worldwide.

The event marked the end of the second annual Taste of Waldorf Astoria competition where JBF Rising Star Semi-Finalist chefs partnered with Waldorf Astoria Master Chefs for weeklong collaborations in 2015. Jing Roll now joins last year’s winning dish, Celery Root Risotto Alla Waldorf, and a lineup of iconic signature dishes that have been created at Waldorf Astoria, including Eggs Benedict, Red Velvet Cake, and Waldorf Salad.

The esteemed panel of judges included Chef Wylie Dufresne, Saveur Editor-in-Chief, Adam Sachs, James Beard Foundation President, Susan Ungaro, Questlove, and Winner of the Taste of Waldorf Astoria 2015, Chef David Posey. High-resolution images from last night’s event including the winning dish can be downloaded here: 

http://assignments.gettyimages.com/mm/nicePath/gyipa_public?nav=pr364692589.

“Congratulations to all participating chefs, and particularly this year’s winners, Chef Chargy and Chef Bruner-Yang,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “I have been delighted by the talent and vision each of these chef collaborations has demonstrated, which honor the culinary legacy of Waldorf Astoria and uphold our gastronomic leadership today.”

"For the second year in a row, the James Beard Foundation is thrilled to partner with such an iconic institution as the Waldorf Astoria brand in this exciting global program," said Susan Ungaro, President, James Beard Foundation. "Collaboration breeds creativity and innovation and the Taste of Waldorf Astoria offers a creative environment for JBF Rising Star Semi-Finalist chefs to work with top toques on the world arena, inspiring a new generation of iconic dishes."

Guests can embark on their own Taste of Waldorf Astoria adventure with the unveiling of our three-night culinary experiential packages at all 25 Waldorf Astoria properties worldwide including a private cocktail workshop with the hotel’s lead mixologist at Waldorf Astoria Amsterdam, an exclusive yachting afternoon of fresh fish and cocktails at Waldorf Astoria Dubai Palm Jumeirah, and exploring the local fish market with a Master Chef to select ingredients for the evening meal at Casa Marina, A Waldorf Astoria Resort. Available at all 25 Waldorf Astoria properties, room nights are priced at the best available rate, with packages up to $6,000.00 for two (AED 22,000.00) . Packages will be available through the end of 2016.

Last summer, JBF Rising Star Semi-Finalists were offered the opportunity to submit a 250-word statement on why they should be considered for this one-of-a-kind global program. Ultimately, five candidates were selected based on their compelling personal stories. The Taste of Waldorf Astoria pairings included:

The Roosevelt New Orleans, A Waldorf Astoria Hotel 

September 28 – October 1, 2015 

Waldorf Astoria Master Chef: Stefan Kauth, Executive Chef at The Roosevelt New Orleans, A Waldorf Astoria Hotel

JBF Rising Star Semi-Finalist Chef: Jeremy Wayne, Chef de Cuisine at La Folie (San Francisco, CA)

A 31-year culinary veteran, Chef Stefan Kauth has served as executive chef of The Roosevelt New Orleans, A Waldorf Astoria Hotel, since its reopening in 2009. His distinguished career includes more than 13 years in Germany with three of Europe's finest chefs, Three-Michelin-Star Chefs Dieter Müller, Harald Wohlfahrt and Eckart Witzigmann, as mentors. Chef de Cuisine at La Folie since 2013, Chef Wayne got his start at Bohemian Club, before moving to respected San Francisco institution La Folie under Chef Roland Passot. 

Waldorf Astoria Orlando 

November 1 – 4, 2015

Waldorf Astoria Chef: Bernard Fiemeyer, Executive Chef at Waldorf Astoria Orlando

JBF Rising Star Semi-Finalist Chef: Jamilka Borges, Former Chef de Cuisine at Bar Marco and Executive Chef at SPOON (Pittsburgh, PA)

With experience in the kitchens of Japan, Thailand, France and the US, Chef Bernard Fiemeyer brings his passion for international cuisine to his current position as executive chef at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. The Pittsburgh restaurant where Chef Borges received her James Beard Rising Star nomination has been on bon apétit’s Best New Restaurant list and has received national press not just for the outstanding cuisine, but also for its no tipping policy.

Waldorf Astoria Amsterdam 

November 9 – 12, 2015

Waldorf Astoria Master Chef: Sidney Schutte, Executive Chef at Restaurant Librije’s Zusje Amsterdam (two Michelin Stars)

JBF Rising Star Semi-Finalist Chef: Grae Nonas, Co-Executive Chef at Olamaie

Gaining recognition and experience working for renowned star chefs such as Roger Soeveryns of Scholteshof (Belgium), Jonnie Boer of De Librije Zwolle (The Netherlands), and Richard Ekkebus of Amber at The Landmark Mandarin Oriental Hotel (Hong Kong), Executive Chef Schutte has been managing the kitchen at Waldorf Astoria Amsterdam since the opening in May 2014. Chef Schutte was awarded with two prestigious Michelin stars for Restaurant Librije’s Zusje Amsterdam, only seven months after opening. After working alongside star chefs such as Mario Batali, and Jon Shook and Vinny Dotolo of animal and Son of a Gun, Food & Wine “Best New Chef” Grae Nonas is Co-Executive Chef at Olamaie, a beloved new garden southern restaurant in Austin, TX.

Waldorf Astoria Beijing

December 14 – 18, 2015

Waldorf Astoria Master Chef: Benoit Chargy, Executive Chef at Waldorf Astoria Beijing

JBF Rising Star Semi-Finalist Chef: Erik Bruner-Yang of Toki Underground, Maketto and Honeycomb (Washington, D.C.)

Waldorf Astoria Beijing Executive Chef Benoit Chargy leads three on-property restaurants, combining his background in classical French cuisine with a global sensibility to create a world-class dining experience. Washington, D.C.-based Chef Bruner-Yang is chef and owner of Maketto, Honeycomb and Toki Underground, which won the 2012 Eater award for DC’s “Restaurant of the Year.”  Other accolades for his inventive pan-Asian cuisine include a finalist for the 2014 JBF Award for Rising Star Chef of the Year and Food & Wine finalist for People’s Choice Best Chef (Mid-Atlantic).  

For more information about Taste of Waldorf Astoria and to see the recipe for Jing Roll, please visit www.tasteofwaldorfastoria.com. Track each chef’s journey and dish creation by following @WaldorfAstoria on Facebook, Twitter, and Instagram using the hashtag #TasteofWaldorf. To book the Taste of Waldorf Astoria culinary experience, visit www.waldorfastoria.com.