Park Hyatt Washington and Blue Duck Tavern Executive Chef Ryan LaRoche’s culinary passion has been demonstrated through years of cooking in acclaimed restaurants throughout the country, creating flavorful, ingredient-focused dishes.
Chef Ryan LaRoche moves to the nation’s capital from Chicago, where he previously served as executive chef of Park Hyatt Chicago for almost four years. Before the taking the helm, he worked as chef de cuisine of NoMI, the hotel’s award-winning restaurant, since March 2009. During his tenure, LaRoche helped NoMI garner many distinctions, including a Michelin star in 2010, recognizing NoMI as one of the top restaurants in Chicago, and the world. That same year, he was named “Best New Chef” by Chicago Social magazine. Additionally, NoMI received “Three Stars” from the Chicago Tribune, and was named one of “101 Best Hotel Restaurants around the World” by The Daily Meal; while LaRoche was listed as one of Esquire’s “Top Five Chefs to Watch.”
Prior to joining Park Hyatt Hotels, Chef LaRoche served as executive sous chef at L’Atelier de Joel Robuchon in Las Vegas, and also worked at Chicago’s acclaimed Tru restaurant, under leading chef Rick Tramonto. These and other celebrated kitchens have contributed to his philosophy of local, and fresh, creative cooking.
Chef LaRoche graduated from the Culinary Institute of America in 2003.