Wednesday, November 20, 2019

Jean-Claude Plihon Announced as the New Director of Culinary and Food & Beverage Operations for Park Hyatt Washington, D.C.

New Director of Culinary and Food & Beverage Operations, Jean-Claude Plihon

From our friends at Park Hyatt Washington, D.C....

Park Hyatt Washington, D.C. General Manager Terry Dunbar is pleased to announce the appointment of Jean-Claude Plihon as the hotel’s new director of culinary and food & beverage operations. Plihon will oversee all culinary operations for the award-winning Blue Duck Tavern, 24-hour room service, and banquet operations of the landmark award-winning hotel, which is situated in the heart of the nation’s capital. Plihon joins the Park Hyatt Washington, D.C. team from Dallas where he served for 10 years as executive chef of the AAA four-diamond Grand Hyatt DFW. Under his leadership, Grand Hyatt DFW flourished, and Plihon was recently honored as 2019 Texas Chef Association’s Dallas Chef of the Year. He also earned the 2017 Hyatt Culinary Leader of the Year award and 2015 Hyatt Culinary Team of the Year accolade.

“I am excited and honored to be joining the Park Hyatt Washington, D.C. family and to be part of such an amazing team who has earned so many accolades,” says Jean-Claude Plihon, director of culinary and food & beverage operations for Park Hyatt Washington, D.C. “I am passionate about our purpose and values that is reflected in our daily interactions with our colleagues as well as creating unique and memorable experiences for our guests.”

Before joining Hyatt, Plihon worked for Fairmont Hotels from 1997 to 2009, in leading culinary roles at international and domestic hotels in destinations like Egypt, Barbados, California and Kansas City.  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. Jean-Claude attended Culinary School of Chambery and later continued his culinary studies with Cornell University and the Culinary Enrichment and Innovation Program with the Culinary Institute of America. Plihon and his family enjoy traveling to explore culture and diverse culinary scenes. He also is relishes being outdoors, pursuing photography and is a fan of soccer.

About Park Hyatt Washington, D.C.:
Park Hyatt Washington, D.C. combines modern luxury with classic American style. Located in the 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 220 guestrooms and suites, a Tea Cellar offering rare and vintage tea selections, and an intimate Spa Room, Park Hyatt Washington provides a truly unique experience. The hotel is home to the Michelin-starred 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. To make a reservation for Park Hyatt Washington in the U.S. or Canada, please call +1(800) 778-7477 or visit

About Blue Duck Tavern:
Located inside Park Hyatt Washington, D.C., at 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 on Sunday-Thursday and 5:30 PM to 11:00 PM on Friday-Saturday; and Saturday & 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 situated adjacent to the open kitchen seats up to 20 guests. Reservations for Blue Duck Tavern may be made by calling (202) 419-6755 or by visiting