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Park Hyatt Washington Taps New Culinary Team for Blue Duck Tavern
Contact: Heather Freeman
(800) 987-9806
Lindley Thornburg
(703) 593-5503
Park Hyatt Washington Taps New Culinary Team for Blue Duck Tavern
Washington, D.C. (September 17, 2014) – Park Hyatt Washington General Manager Andrew Davidsonis pleased to announce the appointment of Ryan LaRocheas executive chefof the 216-room luxury hotel with its landmark restaurant Blue Duck Tavern. Additionally, Brad Deboyhas been promoted to chef de cuisineof Blue Duck Tavern. The talented new culinary team brings exceptional experience to their new positions having worked under such luminaries as Douglas Rodriguez, Angela Hartnett, Jeffrey Buben, Joël Robuchon and Rick Tramonto.
A Chicago native, Chef Ryan LaRochewill be joining Park Hyatt Washingtonfrom Park Hyatt Chicago, where he has served as executive chef since December 2010. Before taking the helm, he worked as chef de cuisine of NoMI, the hotel’s award-winning restaurant, since March 2009. During his tenure, LaRochehelped NoMI garner many distinctions including a Michelin star in 2011; “Three Stars” from the Chicago Tribune in 2012, while being named “Chicago’s Best New Chef” by Chicago Social Magazine . NoMI was also named one of “101 Best Hotel Restaurant Around the World” by The Daily Meal; “One of America’s Top Restaurants” by Zagat; Esquire’s Best New Restaurants, “Top Five Chefs to Watch”also in 2012; one of “Chicago’s Best New Restaurants for Business by Crain’s Chicago Business in 2013, and “Top 10 Best Power Lunches in America” by Worth Magazine in 2013 .
Prior to joining Park Hyatt Hotels, Chef LaRocheserved as executive sous chef at L’Atelier de Joël Robuchon in Las Vegas. LaRochealso worked at Chicago’s acclaimed Tru Restaurant with Rick Tramonto, and Seasons Restaurant at Four Seasons Hotel.
Brad Deboyhas worked at Blue Duck Tavernsince March 2013, where he served as lead line cook for eight months before being promoted to sous chef. Prior to joining Blue Duck Tavern, Deboyworked as a sous chef at the award-winning Vidalia restaurant in Washington, D.C., from July 2010 to March 2013. Before moving to the nation’s capital, Chef Deboyresided in South Florida where he served as a sous chef at 32 East in Delray Beach. His culinary career also includes working at Cielo in Boca Raton under awarded Michelin starred chef Angela Hartnett who is a Gordon Ramsey protégé. He also cooked at Pranzo in Boca Raton, and Gotham City Restaurant & Bar in Delray Beach. Together, Chefs Ryan LaRocheand Brad Deboywill continue to expand upon Blue Duck Tavern’scommitment to quality, service and the farm-to-table culinary vision.
About Blue Duck Tavern: located at Park Hyatt Washington, on the corner of 24 and M Streets NW, the dining room of Blue Duck Tavern is open for breakfast, lunch and dinner daily – breakfast from 6:30 am to 10:30 am; lunch from 11:30 am to 2:30 pm; dinner from 5:30 pm to 10:30 pm, Sunday – Thursday and 5:30 pm to 11:00 pm, Friday - Saturday; and Saturday and Sunday brunch from 11:00 am to 2:30 pm. The restaurant has seasonal outdoor seating for 45 guests, a semi-private dining room for up to 12 guests, and a chef’s table adjacent to the open kitchen, which seats up to 18 guests. Reservations for Blue Duck Tavern may be made by calling +1 202 419 6755 or by visiting www.blueducktavern.com .
About Park Hyatt Washington: Park Hyatt Washington combines dynamic modernism with classic American style. Located in the fashionable West End Georgetown neighborhood, near Embassy Row and The Smithsonian Museums, Park Hyatt Washington affords guests convenient access to shopping, dining, and cultural attractions of the nation’s capital. With a tea cellar offering rare and vintage tea selections, the largest deluxe rooms in the city with spa-inspired bathrooms, and a personalized, intimate spa room, Park Hyatt Washington provides a truly unique experience. The hotel is home to the award-winning restaurant, Blue Duck Tavern, an elegant neighborhood tavern offering menu selections focusing on the freshest ingredients available from regional purveyors. Park Hyatt Washington offers flexible meeting and event space, the gallery, with seasonal catering by Blue Duck Tavern’s culinary team. To make a reservation for Park Hyatt Washington in the U.S. or Canada, please call +1 800 778 7477 or visit www.parkhyattwashington.com .
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