Chef Rudolf Segers. Chef Rudolf Segers.

Having spent over 20 years in kitchens from the USA, to New Zealand and  the United Arab Emirates, Waldorf Astoria Ras Al Khaimah’s culinary chief will now head to Beverly Hills to compete against a selection of the brand’s head chefs.

As part of the global culinary program in partnership with the James Beard Foundation (JBF), chef Rudolf Segers joins the group of five Waldorf Astoria executive chefs and five JBF Rising Star Chef semi-finalists to compete on July 12, hoping to be named the winner of this year’s Taste of Waldorf Astoria. Now in its third year, the program challenges five chef pairings to collaborate on the next iconic Waldorf Astoria dish and culminates with a competition that showcases their culinary creativity.

This year's Taste of Waldorf Astoria poses a specific challenge – to transform happy hour into the "Fifth Hour: Bar + Bites". With the goal of expanding bar offerings beyond traditional drinks and appetisers, each competing couple was asked to create two small bites that pair perfectly with an original cocktail and mocktail. The journey from plate to palate and chefs’ ability to create a truly unforgettable food and beverage pairing will be a key component of the judging criteria.

Chef Rudolf Segers and his colleague JBF Rising star Chef Maxmillion Petty will present two dishes designed to pay tribute to the sophisticated luxury, yet modern approach of the Waldorf Astoria brand. The first offering, Iiklil features scallops with caviar atop a polenta and quinoa croquet finished with lemon, poached red onion vinaigrette and lemon gel. The second creation is the Gyūniku or marinated Beef Tataki garnished with pickled beets, carrots and sliced radish atop sourdough with beetroot mustard.

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