Taste of Waldorf Astoria Welcomes You

For the third year, Waldorf Astoria Hotels & Resorts has teamed up with the illustrious James Beard Foundation to find the next Taste of Waldorf Astoria. Five emerging chefs – James Beard Semi-finalists – will dispatch to five Waldorf Astoria properties around the globe to apprentice with a Waldorf Executive Chef. The Waldorf Astoria Executive Chefs and James Beard Semi-finalists will come together in New York to prepare their dishes for a panel of culinary luminaries. The Taste that prevails will be featured on the menu at 29 Waldorf Astoria Hotels & Resorts worldwide.


When: November 3, 2016 at 7:00 pm

Where: Waldorf Astoria Park City, 2100 Frostwood Blvd. Park City, UT 84098

RSVP: To secure your spot, please RSVP by end of day Friday, October 28th, 2016 with your party count (1 or 2 people) and name of guest attending with you, if applicable.

A confirmation email will be sent to you after receiving your RSVP.

Meet Executive Chef Ryker Brown

While his culinary career began in California, Brown spent most of his career working in mountain destinations. Most recently, he was the Corporate Executive Chef for Heirloom Restaurant Group where he oversaw operations for seven different concepts. At Powder, Brown will be introducing new items to the seasonal menus, drawing inspiration from the surrounding Wasatch Mountains by sourcing and foraging for local ingredients and serving dishes on natural stone and wood.

Meet James Beard Foundation Chef Alex Bois

Armed with a degree in biochemistry, Alex Bois left college determined to make his mark brewing beer, but a bout of Hepatitis E changed his life forever, redirecting his fermentation fervor away from hops and towards the humble loaf of bread. New York City and Philadelphia diners have been the lucky recipients of this happy accident, as Bois has won their hearts crust by crust with his wares at High Street Hospitality Group’s eateries. Bois received the 2016 James Beard Foundation Award nominee for Rising Star Chef of the Year.