Perhaps it was prophecy when the graduating class of 1978 at the Culinary Institute of America voted John Doherty as student most likely to succeed, because by the time Doherty turned 27, he was named Executive Chef at The Waldorf Astoria.

The year was 1985 and Doherty became the youngest person ever named to the position of Executive Chef in the New York landmark's notable history. Today, more than 23 years after his appointment to the post, the passionate, affable culinary leader holds the distinction of having cooked for more presidents, royalty and heads-of-state than any other chef in the country. While holding the reigns of the Waldorf Astoria's famed kitchen, Doherty elevated the quality of food to a level that positioned the Waldorf as one of New York's dining hot spots. Doherty released the Waldorf Astoria Cookbook in 2006, featuring over 120 recipes that showcase the best in the Waldorf Astoria dining experience.

Beyond cooking technique and creativity, Doherty's admirable leadership abilities were the key to the success of The Waldorf's culinary operations, which garner more than $100 million in annual sales and are responsible for cuisine at some of the country's loftiest galas, events and fundraisers; 24-hour room service; and three distinct, successful restaurants, Peacock Alley, Bull and Bear, and Oscar's. His management approach has also endured as Doherty inspired a culinary team to greatness by giving crystal clear direction, setting measurable expectations and holding people accountable which Doherty says are “essential criteria for a successful team.”

Doherty's Chef's Table has been the focus of the PBS show, "At The Chef's Table" and Doherty has appeared in numerous Travel Channel, A&E and Food Network programs. Other television appearances include The Today Show, CBS, CW11 and numerous appearances on regional affiliates. He is a frequent guest speaker at national culinary and hospitality colleges and industry events. He is an advisory board member to New York's City Harvest, The French Culinary Institute and the Culinary Institute of America. He has been awarded an honorary Doctorate degree from Johnson & Wales, an honorary Masters degree from the Culinary Institute of America and a Leadership award from Niagara University as well as Food Arts Magazine's Silver Spoon Award.

LEADERSHIP PROGRAM

Inspiring leadership has become more difficult as job instability and downsizing has made us fear and mistrust the norm in today's workplace.

To help businesses inspire tomorrow's leaders, John has created a dynamic presentation that uses his personal experience as a guide for finding the leadership skills and qualities employees often don't know they possess.

When discussing the difference between a Manager and a Leader, a formidable review of John's Ten Qualities of Leadership will be shared:

-Vision
-Knowledge
-Strategic Planning
-Communication
-Passion
-Dirty Hands
-Courage
-Accountability
-Compassion
-Humility

John will inspire your group to want to incorporate these qualities into their everyday life habits. They will learn how to improve their professional and personal relationships and to increase their effectiveness as a leader. They will see what it takes to maintain a "culture of quality" so that your brand will create a memorable experience for every customer and set your company apart from the competition.

Program options

1. A lively demonstration with practical cooking tips and Waldorf kitchen and presidential stories.

2. Team building exercise where a group is split up to create 2-4 teams where they would create a dish, prepare it for the group and be graded on creativity, team work and taste. The winner takes the prize!

3. A Presidential Dinner is served, comprised of dishes that where served to our country’s Presidents over the last two decades. A course description with Presidential stories is delivered before each course is served.

4. A Waldorf Astoria Cookbook Signing