 |
|
|
|
|
 |
|
|
Biography
Steven De Bruyn, Executive Chef/Wine Director
The Garden City Hotel’s world-class reputation for dining and lavish culinary events is underscored by the award-winning cuisine directed by Executive Chef/Wine Director Steven De Bruyn.
A member of the luxury property’s senior team since 1994, De Bruyn oversees all food preparation and wine choices for the #1 rated Polo Restaurant, Rein Bar & Bistro, banquets, conference services and in-room dining. De Bruyn creates the finest cuisine to suit any appetite and special banqueting occasion.
Under his direction, The Polo Restaurant has garnered an “Excellent” rating by The New York Times for exceptional cuisine, service and ambiance; and a #1 rating as Long Island’s leading restaurant in the 2006/7 Zagat Survey. This is in addition to #1 Zagat Survey rankings by special feature: cuisine, breakfast, brunch, hotel dining, service and location. The luxury hotel’s restaurant - featuring New American cuisine influenced by De Bruyn’s own touches of classical French-style cooking with a sophisticated, modern edge in both preparation and presentation - has also been cited one of America’s top 100 and #1 hotel restaurant in New York by USA Today.
In his dual role as wine director, De Bruyn personally oversees the spectacular wine collection of the Polo Restaurant and will custom design a menu of fine wines, matched to each course, for private dinners. For the third consecutive year, Wine Spectator magazine's Award of Excellence has been granted in recognition of the restaurant’s commitment to a fine wine list.
For the Rein Bar & Bistro, De Bruyn offers a variety of menus throughout the day. Richard Jay Scholem of The New York Times raved this is “perhaps Long Island’s most refined, rarified bar menu.”
Awards won by De Bruyn’s team are Best Wedding Cake won at the Societé Culinaire Philantropique International competition; and Best Pastry Chef for original, cutting-edge dessert displays and sculpted showpieces won at the15th Annual US Pastry Competition. In 2004, De Bruyn was personally selected as one of the world's finest chefs, receiving the International 5 Star 5 Diamond Award by the American Academy of Hospitality Sciences.
De Bruyn finds time to serve as Chairman of The Jackie Sayegh Duggan Charitable Foundation, an organization helping under-privileged children, for which he organizes an annual food and wine fundraiser in New York City. Prior to joining The Garden City Hotel, De Bruyn was Executive Chef at two of Belgium’s finest restaurants, ‘t Begijnhofken in Sint-Niklaas and Bistro-Restaurant Journaal in Gent. Earlier positions include Executive Sous Chef for Club Med properties throughout the world, Chef de Cuisine at the Restaurant Jean-Claude Ferrero in Paris, and Pastry Chef and Chef de Partie at Restaurant Claude Dupont in Brussels. A native of Belgium, De Bruyn received the honor of Best Junior Chef of Belgium shortly after graduating from Ter Duinen culinary school in Kokysyde.
The Garden City Hotel
45 Seventh Street
Garden City, NY 11530
(516) 747-3000
www.gardencityhotel.com |
 |
Contact: Suzee Foster
WordHampton Public Relations
512 Three Mile Harbor Road
East Hampton, New York 11937
631-329-0050
suzee@wordhampton.com |
|
|
 |
|
|
|
