Blue Duck Tavern
JEAN-CLAUDE PLIHON, DIRECTOR OF CULINARY AND FOOD & BEVERAGE OPERATIONS
Prior to joining Park Hyatt Washington, D.C. Plihon served as executive chef of the AAA four-diamond Grand Hyatt DFW for 10 years. Before becomeing a parto of Hyatt team, Plihon worked for Fairmont Hotels at international and domestic hotels in destinations. Prior to joining Fairmont Hotels, he cooked at popular Miami-area restaurants.
A native of Bretagne, France, Plihon’s first job in the hospitality industry was serving as an apprentice at the Hotel Beaurivage in Savoie, France. His career also includes experience working in Michelin starred restaurants.
Pastry Chef Colleen Murphy
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Located adjacent to Blue Duck Lounge, the Cellar offers a semi-private alcove ideal for intimate dinners, cocktail receptions, and networking events. Mirroring the culinary reputation of the Michelin-starred Blue Duck Tavern, the Cellar menu is customizable and represents the best of the season with regional ingredients sourced by the restaurant’s culinary team. Guests at the Cellar will experience one of the best curated tea collections in the United States as more than 35 rare and limited-production, single-estate teas are showcased here.
The Chef’s Table at Blue Duck Tavern offers an intimate, private dining experience for up to 20 guests. Whether gathering with friends and family, or hosting an intimate meeting, allow our culinary team to create a customized three, four, or five-course menu, using the freshest seasonal ingredients from regional purveyors. Traditional menu options are available too for breakfast, brunch, lunch, and dinner.
The Garden Terrace
This area is first-come seating. There is a communal table that can seat up to 12 people. The Garden can also accommodate larger parties and has a bar. The Afternoon Tea social is available during the fall and winter seasons.