Meet The Chefs

301 Park Avenue, New York, NY 10022

All commited to serve the finest and most diverse meals in a hotel

The Waldorf=Astoria is one of the city’s most diverse dining destinations, with four distinctly different restaurants, around-the-clock room service for 1,400 guestrooms, and catering for 40 meeting rooms. A team of seven chefs de cuisine, 10 sous-chefs, and 110 cooks, led by Executive Chef John Doherty, is commited to serve the finest and most diverse meals in a hotel; from a classic steakhouse and a progressive American brasserie to a multi-starred Japanese restaurant and pastry and dessert made fresh every day. Meet some of the talented people that make it happen.

Executive Chef John Doherty

Graduated in 1978 at the Culinary Institute of America, John Doherty was named Executive Chef at The Waldorf=Astoria when he turned 27; the year was 1985 and Doherty became the youngest person ever named to the position of Executive Chef in the New York landmark's notable history. Today, 20 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.

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.

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.

Paul Marshall - Chef at Oscar's

Chef de Cuisine Paul Marshall hails from Southwest Louisiana and has always displayed a passion for food. He took over the Kitchen at Oscar’s in July 2007. Chef Marshall’s greatest attribute is found in his passion for his trade. His love for food and wine and his approachable menus are intoxicating for those who have the pleasure of working with him. He is a strong believer in sharing his passion and experience with each and every one of his guests, which is often why you will find him in the dining room speaking and sharing with the guests the concepts and ideas behind his menu offerings.

Peter Betz - Chef Garde Manger

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.

Peter Daledda - 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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