Garden City Hotel's Chef Steven De Bruyn Honored As Belgian Master Chef

The Garden City Hotel's Executive Chef, Steven De Bruyn, was inducted into the Belgian society of master chefs, L'Association des Ma�tres-Cuisiniers de Belgique, (www.maitres-cuisiniers.be) on May 21 in Brussels. The honor recognizes De Bruyn's expertise in upholding the finest quality of Belgian culinary art, tradition and innovation at The Polo Restaurant, the top Zagat-rated restaurant at the luxury hotel property.

De Bruyn's new honor ranks him as one of 80 Belgian Master Chefs appointed since the founding of L'Association des Ma�tres-Cuisiniers de Belgique in 1980 by one of Belgium's greatest chefs and leaders on the European cuisine scene, Pierre Romeyer. The title recognizes De Bruyn's excellence in preserving the quality of Belgian cuisine, his commitment to passing on knowledge about it and his inventiveness to guarantee its future in what has become a quickly changing profession.

Cathy Nelkin, President of The Garden City Hotel, says, "In meeting this outstanding milestone, Chef De Bruyn joins an exclusive club of some of the world's most admired and celebrated chefs. It's a well-deserved honor."

At The Polo Restaurant, De Bruyn launched the first state-side pairing of Belgian-style p�t� and beer and he is also innovative with seasonal dishes. For example, among spring menu appetizers are a chilled white asparagus soup with grilled corn-crabmeat salad; and a warm and cold foie gras tasting - marinated saut�ed foie gras with pears and sunchokes teamed up with a foie gras terrine made with dates and a cardamom red beet confit. Entr�es include a roasted squab breast with foie gras, fava bean cous-cous, cinnamon-Bing cherry compote and sweet and sour truffle sauce; and a veal trilogy - tenderloin with rosemary gremolata and ratatouille, braised veal cheeks and smoked sweetbreads on a green garlic-potato cake.

Under De Bruyn's direction, The Polo Restaurant has consistently garnered #1 ratings in the Zagat Survey from best food to best service. The New York Times' Joanne Starkey, awarded The Polo Restaurant an "Excellent" rating for exceptional cuisine, service and ambience and declared it "the jewel in the crown of The Garden City Hotel." In addition to being inducted into the Belgian society of master chefs, Les Ma�tres-Cuisiniers de Belgique, De Bruyn, a native of Belgium, is a recipient of the Maison de Qualit� diploma from Le Club Gastronimique Prosper Montagn�, a society of French food professionals. In the United States, he has been invited to cook dinner at The James Beard House and earned an International 5 Star 5 Diamond Award from the American Academy of Hospitality Sciences. A member of The Garden City Hotel's senior team since 1994, De Bruyn oversees all food preparation and wine choices for the luxury property's Polo Restaurant, Rein Bar & Bistro, banquets, conference services and in-room dining.

For public information about The Polo Restaurant, contact The Garden City Hotel at (516) 747-3000. For press information, contact WordHampton Public Relations at (631) 329 0050.