About

301 Park Avenue, New York, NY 10022

EXECUTIVE CHEF JOHN DOHERTY

In 1985 John Doherty became the youngest person ever named to the position of Executive Chef in the New York landmark's notable history. Today, 21 years after his appointment to the post, the passionate, affable culinary leader holds the distinction of having cooked for more presidents, royalty and heads-of-state than any other chef in the country.

Co-writter - John Harrisson

John Harrisson has co-authored more than twenty cookbooks with many of America’s leading chefs, including Mark Miller, Roy Yamaguchi, Hubert Keller. Stephan Pyles, Douglas Rodriguez, Norman Van Aken, as well as the first three Omaha Steaks books, The Steak Lover’s Companion, Beef for All Seasons, and Omaha Steaks: Let’s Grill. Born in England, he now lives in Hawaii.

Cedric Tovar - Chef and Restaurant Director at Peacock Alley

Tovar’s French roots and Paris’ best restaurants have been integral to his culinary development. Tovar started his successful New York career at The Restaurant Town. He later joined the Theo and the Django as chef before taking top toque at Peacock Alley. In the recently renovated Peacock Alley restaurant, Tovar offers guests a sublime selection of dishes that showcase his simple, clean, culinary approach, and his inspiration for global ingredients.

Jean-Claude Perennou - Executive Pastry Chef

In 1996 Perennou moved to New York to work at The Waldorf=Astoria as banquet pastry sous-chef. Undaunted by dealing with 3,000 desserts daily, Perennou was energized by the challenges of a large hotel. He had the opportunity to work at the hotel’s highly acclaimed signature restaurant, Peacock Alley. His fanciful creations further elevated Peacock Alley’s reputation as one of the city’s finest French restaurants, but Perennou found he missed the excitement – and pressure – of the hotel’s main pastry kitchen. In 1998 he took on the role of executive pastry chef directing a staff of 25.

Marc Melillo - Chef at Bull and Bear Restaurant

Melillo held various culinary roles at The Waldorf=Astoria, from 1986 to 1995, before he took on posts at New York restaurants and hotels. He then rejoined The Waldorf=Astoria in 2004 as chef de cuisine of Room Service and as chef de cuisine at The Bull and Bear restaurant in 2006. Given Bull and Bear had already earned a solid reputation for serving the highest grade quality of beef available on the East coast, Melillo didn’t alter the steakhouse format. Instead, Melillo began a calculated transition to slowly add more innovative, fresh-ingredient driven side dishes, appetizers, other entrees, specials and seafood dishes.

Peter Betz - Chef De Garde Manager

A graduate of the esteemed Culinary Institute of America, Peter Betz has held one of the most difficult culinary roles here in the massive, city block-long kitchen at The Waldorf=Astoria – that of Chef de Garde Manger. During his eight-year tenure with the hotel, Betz has held several key roles amid the sizeable brigade of 120 cooks and chefs. He began in 1998 as tournant at Oscar’s restaurant and rose to sous-chef while working in the brasserie before moving into a key role as banquet sous-chef in 2001. He was promoted to his chef garde manger role in 2004.

Alan Ashkinaze - Chef Room Service

Alan Ashkinaze is the Room Service Chef at The Waldorf=Astoria. He operates the bustling kitchen of a 24hour-in-room dining operation. Upon graduating from The Culinary Institute of America, he became a sous-chef at The Plaza Hotel from 1992 to 1994 and then for 3 years a sous-chef at The Waldorf=Astoria. His ambition took hold and in 1996, he took several years hiatus from The Waldorf to expand his abilities. He rejoined The Waldorf=Astoria in his current role in early 2006.

Peter Deledda - Executive Sous Chef

Graduated from New York City Technical College’s Hotel & Restaurant Management Department in 1980, Executive Sous Chef Peter Daledda is a chef’s chef – a culinary professional who first began at The Waldorf=Astoria more than 25 years ago, and has worked his way through key positions in top kitchens around the country. This culinary leader holds an esteemed post as second in command of The Waldorf=Astoria kitchens. He focuses heavily on overseeing the efforts of the hotel’s banquets department which is responsible for every grand event, wedding and gala.

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