The Waldorf Salad, one of America’s most recognizable culinary creations, is getting a contemporary update in the latest episode of “Cooking with Chris,” featuring Hilton President and CEO Chris Nassetta and acclaimed Chef Michael Anthony of Waldorf Astoria New York.
The two reunite in the test kitchen at Hilton’s global headquarters in Virginia to revisit the history of the celebrated salad while exploring how a classic recipe can evolve for modern tastes.
The Waldorf Salad dates to the late 19th century, when it was created at the original Waldorf Hotel in New York City. The dish is widely credited to Oscar Tschirky, the hotel’s legendary maître d’hôtel, who included the recipe in his 1896 cookbook, “The Cook Book by ‘Oscar’ of the Waldorf.”
The original recipe was remarkably simple, combining apples, celery and mayonnaise and serving the mixture on lettuce. Walnuts, now commonly associated with the salad, were introduced in later versions. Over time, chefs and home cooks have experimented with additional ingredients, including grapes, nuts and different dressings.
In the episode, Anthony shares an original copy of Tschirky’s cookbook and demonstrates how he is reimagining the dish with a seasonal interpretation he calls the “New Waldorf Salad.”
The cooking session highlights the balance between preserving culinary traditions and embracing innovation. By revisiting a recipe that has endured for more than a century, Nassetta and Anthony explore how food can connect a hotel’s history with its contemporary dining experience.
The Waldorf Salad remains closely associated with Waldorf Astoria New York, a landmark property that has played a significant role in the city’s hospitality and dining history. The hotel entered a new chapter with its highly anticipated reopening in 2025, bringing renewed attention to its heritage while introducing contemporary experiences for guests.
Anthony is helping shape the property’s culinary direction, drawing on its storied past while developing ideas that reflect modern dining preferences and seasonal ingredients.
The episode also offers a glimpse into Hilton’s test kitchen, where chefs and company teams experiment with food and beverage concepts, share expertise and explore new approaches to hospitality.
“Cooking with Chris” follows Nassetta as he connects with culinary talent across Hilton’s portfolio, highlighting the people, recipes and traditions that contribute to the company’s food and beverage experiences.
For viewers interested in culinary history, the episode offers a look at how a simple combination of apples, celery and mayonnaise became an enduring American classic — and how chefs continue to find new ways to bring it to the table.
The episode, “Cooking with Chris: Recreating a Culinary Icon from Waldorf Astoria New York,” is available on Hilton’s digital platforms.