Management Moves: Edwards, Garcelon, Grace


Andrew Edwards, Wyndham Grand Orlando Resort Bonnet Creek

Wyndham Grand Orlando Resort Bonnet Creek, a new luxury resort scheduled to open early next month, today announced the appointment ofAndrew Edwards as executive chef.

Edwards will be responsible for all food and beverage services, creating seasonal menus for the resort’s three signature restaurants, overseeing its bar and lounge operations and managing the skilled culinary staff.

The distinguished chef brings more than 20 years of culinary experience to the Wyndham Grand Orlando Resort Bonnet Creek. Prior to joining the new, full-service hotel, Edwards served as executive chef at a variety of locations across the country and in the Caribbean, including Dallas Country Club, Pacific Island Club Guam, Los Colinas & Omni Dallas Park West Hotel, Hilton Midland and Towers, Renaissance Dallas Hotel, Wyndham Orlando Resort and Wyndham Sugar Bay Resort & Spa. During his time at Omni Mandalay Hotel, Omni Hotel Corporation awarded him the honor of executive chef of the year among all of its hotels.

“We are delighted to welcome Andrew to our growing food and beverage team,” states Jurgen Schafers general manager at the Wyndham Grand Orlando Resort Bonnet Creek. “His years of expertise as a culinary professional make him an exceptional addition to the hotel and we are excited about the new flavor he will bring to the Orlando area.”

Edwards’ previous positions also include assistant executive chef at The Rio Hotel & Casino, Las Vegas; sous chef at Westin Galleria Dallas; and banquet saucier at Westin Century City Los Angeles.

Additional achievements include recreating the Sydney Opera House in chocolate in celebration of the 2000 Summer Olympics and preparing meals for such dignitaries as Vice President Dick Cheney and First Lady Laura Bush. He trained in Yokohama and Tokyo, Japan, while living in the South Pacific for five years.

Chef Edwards will oversee all of Wyndham Grand Orlando Resort Bonnet Creek’s food and beverage outlets. 

David Garcelon, The Waldorf-Astoria Hotel

A 20-year veteran of executive chef positions around North America, David Garcelon has been named director of culinary for The Waldorf-Astoria Hotel. He will be responsible for the entire kitchen operation of the iconic hotel, which serves as the flagship property for Waldorf Astoria Hotels & Resorts.

Prior to joining The Waldorf-Astoria, Garcelon served as executive chef of the 1,364-room Fairmont Royal York Hotel in Toronto, where he led Canada’s largest hotel kitchen. He also served as executive chef for The Fairmont Southampton Bermuda; Fairmont Jasper Park Lodge, Jasper, Alberta; and CP Hotels’ The Lodge at Kananaskis, Kananaskis, Alberta.

“We are proud to welcome David to The Waldorf-Astoria Hotel,” says general manager Eric O. Long. “His history of commanding the kitchens of progressively larger and more complex hotels has prepared him well to helm our culinary operations.”

He is a graduate of Cornell University and the Culinary Institute of Canada, and is a certified food and beverage executive with the American Hotel & Motel Association and a certified executive chef with the American Culinary Federation.

The epicenter of New York City’s business, social, cultural and political life, The Waldorf-Astoria is also one of the city’s most diverse dining destinations, with three distinctive restaurants.

Edward Grace, Angelo, Gordon & Co.

Angelo, Gordon & Co. announced today that Edward P. "Ned" Grace, III has joined the firm’s Private Equity Group as a senior advisor, where he will help the firm source and evaluate new investments in the restaurant industry as well as serve as a board member of the firm’s restaurant industry investments.

“Ned has had an outstanding restaurant career and we’re looking forward to utilizing his knowledge and connections in the restaurant space,” says Richard Leonard, a managing director in Angelo Gordon’s Private Equity Group.

“We are also very pleased that Ned will be joining the board of Firebirds Wood Fired Grill, and are confident Firebirds will benefit greatly from his experience.”

Grace is the founder and past chairman, president and CEO of The Capital Grille & Bugaboo Creek Steak House chains, which he took public in 1994.

He sold his chains to Longhorn Steaks, Inc. in 1996 and was a director and former vice chairman of the combined companies, known as RARE Hospitality International, Inc. 

RARE was acquired by Darden Restaurants in 2008. Grace formerly owned and founded Hemenway’s Sea Food Grill and Oyster Bar in Providence, Rhode Island and The Old Grist Mill Tavern in Seekonk, Massachusetts. He has served as a director of the National Restaurant Association in Washington and The National Restaurant Association's Educational Foundation in Chicago. He currently is a director of Not Your Average Joe's, Inc., Larkburger, Inc. and Shawmut Design and Construction.

“I’m excited to work with Angelo Gordon on its restaurant industry deals,” Grace says. “The firm is well positioned to succeed based on the strong restaurant experience of its team led by Richard Leonard as well as the firm’s strong real estate investing platform, which can be extremely value added to companies in the restaurant industry.

“While this is a challenging time for the American economy, I believe now is a great time to be purchasing companies in certain sectors of the restaurant industry that are growing and increasing market share. I’m also looking forward to working with the management at Firebirds, which is a great example of the type of restaurant company I think is attractive in the current environment.”

Angelo Gordon’s Private Equity Group acquired Firebirds Wood Fired Grill with the company’s management in April 2011. Firebirds Wood Fired Grill, with 19 locations nationwide, introduced a taste of Colorado to the eastern U.S

Angelo Gordon’s Private Equity Group makes investments with deal sizes ranging from $50 million to $500 million. Sector focus includes financial services, healthcare, and consumer/retail.



News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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