The Grand Salon at the Baccarat Hotel in New York, New York: Meet the Chef

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5 Reasons to Visit® sat down with Executive Chef Ali Dey Daly of the Grand Salon at the Baccarat Hotel in New York, New York.

Executive Chef Ali Dey Daly

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Tunis, Tunisia. My family always loved to host dinner parties at home and that stayed in me. I had the opportunity to travel around the globe while cooking to destinations like Shanghai, Scandinavia, Saint Petersburg, and more. I studied at the prestigious institute Paul Bocuse in Lyon, France and spent most of my time with Yannick Alleno at Le Meurice Hotel and Alain Ducasse at the Plaza Athenee.

Grand Salon at the Baccarat Hotel in New York, New York

Tell our readers an interesting fact or two about yourself.

Besides being a chef, I love spending time developing and innovating restaurants and hospitality concepts. My passion for food was driven by the idea of how dining impacts people's five senses. Where they are and how they feel? What they eat? What they drink? What they see and what they hear? This is all part of the comprehensive sensory experience of food and dining moments.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

One of my favorite dishes and experiences is “The Saucisson Dans Le Gene.” This old winegrower's recipe is very popular at the end of the harvest. Many Beaujolais villages in France organize events around this season where you can taste gene sausage.

Grand Salon at the Baccarat Hotel in New York, New York

What are three ingredients that you simply couldn’t live without? 

I’d say octopus, couscous and harissa.

We love the art behind plating. What do you love about designing the perfect dish?

I believe less is more; and doing less but still offering the best. In general, I like having no more than four components in any dish, and I make sure that each one of them is there for a reason. Designing a dish must be an extension of the environment we are enjoying it in.

Grand Salon at the Baccarat Hotel in New York, New York

Tell us about one of the most creative dishes you’ve created?

Squid ink Couscous, Seafood and Bouillabaisse. The story behind it comes from my childhood where my mom prepares couscous every Sunday, and after spending time in France, I came up with this idea of serving it with bouillabaisse soup and squid ink.

Grand Salon at the Baccarat Hotel in New York, New York

Share your most recent awards and accreditations with us!

I had the opportunity to win first prize in La Toque D’Or in France, a competition created by L’Académie National de Cuisine in France. I also recently got a Medal of Honor from the Tunisian Government after preparing 60,000 meals for first responders in the middle of the pandemic. As you can imagine I am very proud of this.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I believe the use of new ingredients is the go-to today and for the future. We see                    Noma in Copenhagen always coming up with new ingredients that we have never used before, and if we keep going in this direction it will allow us to protect the different                animals and species and be more sustainable.

What’s your favorite cocktail or beverage of choice?

Maison Premiere served at a neighborhood restaurant in Williamsburg, Brooklyn.

What do you love most about being the Executive Chef at the Grand Salon at the Baccarat Hotel in New York, New York?

It is truly one of the most beautiful properties in the world. Before I worked here it was one of my favorite spots to visit and now I get to come here every day and be surrounded by sparkling crystal. Everything you touch, see and feel is so beautiful and legendary. It's a very special hotel.

Grand Salon at the Baccarat Hotel in New York, New York