Thursday, April 30, 2020 Winemaker Dinner Series
Jean-Claude Plihon was named the Park Hyatt Washington, D.C.’s director of culinary and food & beverage operations in November 2019. Located in the fashionable West End Georgetown neighborhood, Park Hyatt Washington, D.C. combines modern luxury with classic American style.
Blue Duck Tavern, designed by Tony Chi, is a contemporary neighborhood restaurant welcoming guests to gather and celebrate in good taste. The restaurant features an open staff pantry and kitchen and its menu consists of the freshest ingredients available from local purveyors and artisans. Three quarters of the menu is cooked in a wood-burning oven – dishes are genuine, time-honored and traditional. Slow roasting in wood embers, braising, preserving and smoking techniques bring the true flavors of America’s great, simple and wholesome foods to the Blue Duck Tavern.
Blue Duck Tavern is #18 on Washingtonian’s “100 Very Best Restaurants” released in February 2019, and received one star from the 2019, 2018 and 2017 Michelin Guides.
A native of Bretagne, France, Jean-Claude 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.
Family is why