Christopher Eagle has been named restaurant chef of The Waldorf Astoria New York. He now oversees the property’s three restaurants including Peacock Alley and its famed Sunday Brunch, Oscar’s Brasserie and the legendary Bull & Bear Steakhouse along with the hotel’s 24-hour room service offering.
As one of his initial duties, Eagle oversaw the revamping of The Waldorf Astoria’s famed Sunday Brunch, which will begin September 9 after a summer hiatus. Located in Peacock Alley, the gem of the hotel’s lobby, the spectacle of culinary indulgence is known as one of the top brunches in the country and an unrivaled experience for food lovers, New Yorkers, travelers, and experientialists alike. Chef Eagle’s new brunch menu will include a focus on seasonal products and specialties while paying homage to the hotel’s culinary history as the birthplace of American staples such as eggs Benedict, Waldorf salad, and red velvet cake. New dishes will also incorporate honey harvested from the hotel’s newly installed beehives.
“We are excited to have Chef Eagle bring his energy, enthusiasm and esteemed culinary background to the kitchens of The Waldorf Astoria New York,” says general manager Eric O. Long. “He brings a passion for culinary leadership to the team and has already provided a strong sense of innovation by successfully overseeing the new Sunday Brunch display.”
Eagle joins the distinguished culinary team at The Waldorf Astoria New York with a vast knowledge of cuisines. He’s a graduate of the Advanced Standing program at Johnson & Wales University’s College of Culinary Arts, and his past positions have included executive sous chef at The Ritz-Carlton Aspen, executive chef of Raffles L’Ermitage Beverly Hills where he was awarded a Four Diamond Award two years in a row at the hotel’s signature restaurant, JAAN, and head chef of Cielo in Boca Raton. Most recently he worked with chef Grant MacPherson and his company Scotch Myst in Las Vegas.
