Chef Rafael Velazquez at Härth Restaurant

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About Chef Rafael Velazquez

Chef Rafael Velazquez is known for his contagious good cheer, dedication, and passion for his work in the culinary field. He has experience in both hotel fine dining and university food service, focusing on fresh, quality ingredients.

★Awards & Recognition

Amy J. Blue Award (2018-05-10)

Chef Timeline

2012

Chef at Härth

Härth at Hilton Westchester

Featured in a Q&A highlighting his role and culinary philosophy at the restaurant focusing on farm-to-table and wood-fired cuisine.

2018

Chef at Branner Dining

Branner Dining at Stanford University

Received the Amy J. Blue Award for exceptional dedication, support of colleagues, and passion for his work, particularly known for his omelets.

Insights

Key Information

Customer Perception

Customers and colleagues perceive Rafael Velazquez as exceptionally dedicated, supportive, and passionate about his work. He is particularly noted for his positive demeanor and ability to create a welcoming atmosphere.

Cuisine Highlights

Farm-to-table cuisineWood-fired cookingHearty American fare

News

Q&A with Chef Rafael Velazquez of Härth at Hilton Westchester in Rye Brook (published Nov 30, 2012)
Rafael Velazquez, known for his contagious good cheer and tasty omelets, wins 2018 Amy J. Blue Award (published May 10, 2018)

Restaurants by chef

Härth at Hilton Westchester, Branner Dining at Stanford University

Iconic dishes

Tasty omelets

Additional Details

Chef Velazquez believes in being constantly active in the kitchen, stating he 'never sits' because he's 'always on the go.' His favorite guilty pleasure food is Applewood smoked bacon. He considers the ahi tuna and foie gras at Le Bernardin to be the best dish he has ever had.

Data Freshness: 2mo ago