Chef Arno Schmidt

Born in Salzburg, Austria in 1931 (only 6 months older than our famous Hotel) Arno Schmidt was raised with a love for history and for culinary culture. As a young man, he served his culinary apprenticeship at the Park Hotel Bellevue in Bad Gastein, Austria where he quickly excelled. His talents as a chef led him to create unique dishes throughout Europe, Canada, Sweden, and the United States. His experience as a Chef in the United States includes positions as Executive Chef of the New York Regency Hotel and the St. Regis Hotel. However, one of his longest tenured positions was here at the one-and-only Waldorf Astoria Hotel.
In 1969, Arno Schmidt received a phone call from Mr. Frank Banks (manager of the WA at the time) and was asked if he would be interested in the Executive Chef position at the Waldorf Astoria. He gladly accepted this interview and eventually the prestigious position, which he began in the Fall of 1969. As an Executive Chef, Arno Schmidt oversaw all of the kitchen operations including all administrative and culinary responsibilities – from “soup to nuts” (pun-intended). Arno Schmidt held this position for exactly 10 years and worked alongside his Executive Sous Chef, Kurt Ermann. Mr. Schmidt states in his biography “Peeking Behind the Wallpaper”, that although Kurt Ermann was 10 years his senior, they never once argued or competed for the top position as Executive Chef; it was a very mutual and friendly relationship they shared.
Arno Schmidt was not only innovative as a Chef but he was also a quite inspiring person. It is because of Arno Schmidt that the very first female Chefs were hired at the Waldorf Astoria Hotel. As a natural-born Austrian, Arno Schmidt stated that he had worked in kitchens staffed by all females before and having females working in the Waldorf kitchens was something that was necessary. He helped empower and inspire all who worked with him; lasting effects that are still realized today. I’ve had the unique pleasure of meeting Mr. Schmidt on multiple occasions and continuously think to myself how great it would have been to work here during his time as Executive Chef.
Chef Schmidt is a Trustee Emeritus of the CIA, a Commandeur of the Chaine des Rotisseurs, former board member of the International Wine and Food Society NY Chapter, Silver Plater winner 1984. He has published 11 food service related books.