James Beard Honored Executive Chef Joel Delmond's impressive career has been a continuing compilation of education and experiences garnered from some of the finest chefs and restaurants throughout the world.
Chef Delmond began his culinary studies in his native France at the Orleans Culinary School where he was honored as a 2nd apprentice. In sologne, under the tutelage of the famed Pierre Mesple, he won a top regional cooking award for game and river fish.
His search for the finest in culinary expression took him to Switzerland to study chocolate and candy making and then back to France and the Hotel de Paris with the renowned Serge Du Ris, who at the time was president of the Culinary Association of France.
In Holland, Chef Delmond dazzled his employer, the Mayor of Den-Haag, and his many important guests. In Italy, he found his way to Florence where he worked with famed author and chef, Mano Guia Poi....and then he took culinary expeditions through Egypt, Greece and Morocco.
Twenty-five years ago Chef Delmond arrived in the United States. During this time he has savored the regional dishes learned in venues on the East Coast, Midwest, South and West Coast. He has been with Westin Hotels & Resorts, including The Westin Waltham and The Westin Copley Place in Boston, The Westin Crown Center in Kansas City, The Westin Peachtree Plaza in Atlanta and has been at The Westin Mission Hills Golf Resort & Spa since 1996.
Stateside honors include first prize in a meat competition sponsored by the Black Angus Meat Company and A Best of Boston Culinary Award.
The biggest honor for Chef Delmond was to be a guest chef at the James Beard House in 2002. "This is one of the top things that you can do and very few chefs get to have this honor. It is up there with nothing else. It is definitely a privilege and without a doubt it will be the pinnacle of my culinary career in the United States" said Chef Delmond.