Park Hyatt Washington, D.C. Taps Adam Howard as Executive Chef & Colleen Murphy for Pastry Chef

Adam Howard

Colleen Murphy

Park Hyatt Washington, D.C. Taps Adam Howard as Executive Chef & Colleen Murphy for Pastry Chef of the Michelin-Starred Blue Duck Tavern

Washington, DC, USA, 2018-Aug-06 — /Travel PR News/ — Park Hyatt Washington, D.C. is pleased to announce the appointment of Adam Howard as executive chef of the Michelin-starred Blue Duck Tavern.  Howard brings sixteen years of experience to his new position having worked at esteemed restaurants throughout New York, South Carolina, and Washington, D.C.  He will work closely with Park Hyatt Washington, D.C. Director of Food & Beverage and Culinary Operations Troy Knapp on creative menu development and is excited to build on the legacy of the Blue Duck Tavern, embracing local farms and producers in the Mid-Atlantic.  Joining Chef Howard is Colleen Murphy as pastry chef.  Murphy has been with Hyatt Corporation for six years, most recently as pastry chef at Andaz Scottsdale Resort & Spa.

A native of Pell City, Alabama, Howard graduated in 2006 from the prestigious Culinary Institute of America in Hyde Park, New York.  Upon graduation, he began his career at Beacon Restaurant in New York City before moving to Hudson Yards Catering, Danny Meyer’s former off-premise catering company, where he served as a production cook/event chef preparing dishes inspired by Meyer’s popular restaurants.  Two years later, Howard joined the Trusteed Dining Room within the Metropolitan Museum of Art, where he managed the fine dining kitchen and its fourteen employees.

In 2009, Howard relocated to Charleston, South Carolina, to serve as executive chef of Tidewater Catering, an award-winning catering company known for its Lowcountry fare.  Simultaneously, he launched Street Foods LLC, a mobile kitchen offering eclectic street foods from around the world.  Street Foods LLC was the primary food provider for multiple festivals including Kulture Klash, Eye Level and the Green & Fair Festival.  Then in February 2010, he moved to the nation’s capital to serve as executive sous chef, under the leadership of acclaimed chef José Andrés, at his flagship restaurant Jaleo.  One year later, Howard was tapped to serve as sous chef at Volt in Frederick, Maryland, before being named chef de cuisine for Bryan Voltaggio’s additional dining concepts: Lunchbox in Frederick, Range & Aggio in Chevy Chase, Maryland and Ellipsis in Mumbai, India.

Prior to joining Blue Duck Tavern, Howard held the position of corporate chef at Mike Isabella Concepts for four years.  Here he was responsible for building an evolving group of restaurant projects nationwide.

Colleen Murphy hails from Kingston, New York, and is an honors graduate from Johnson & Wales University.  She is one of seven members of the elite Hyatt Corporate Pastry Specialist team which contributed to branding a unique chocolate for Hyatt Hotels with Felchlin chocolate — now used company-wide.  Murphy moved up the ranks at Hyatt Regency Scottsdale at Gainey Ranch, where she started as a cook taking on additional leadership responsibilities including managing the pastry department.  During her tenure she developed new a la carte menus for both Hyatt Regency Scottsdale’s restaurants, SWB and Alto for fall 2015 and spring 2016.

In mid-2016, Murphy joined the opening team of the award-winning Andaz Scottsdale Resort & Spa as pastry chef where she developed, created, and managed the entire pastry program for the property.  During her tenure, she assisted with the opening of Hyatt Regency Lake Washington and aided with several other pastry departments within the company.

Recently recognized as one of 2018’s Top 25 Hotel Pastry Chefs to Watch by Hotel F&B Magazine, Chef Murphy thrives on creating unique and personalized pastries and takes great pride in sharing her craft with those around her.  Her approach to designing desserts is to focus on regional ingredients and how shapes, colors, and flavors create a memorable experience for guests.

About Blue Duck Tavern

Located in the 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 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 situated adjacent to the open kitchen seats up to 20 guests.  Reservations for Blue Duck Tavern may be made by calling +1 202 419 6755 or by visiting

 About Park Hyatt Washington, D.C.

Park Hyatt Washington, D.C. combines modern luxury 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 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

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