Blue Duck Tavern appoints new chef de cuisine

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Daniel Hoefler is the new chef de cuisine at Blue Duck Tavern. (photo courtesy of Blue Duck Tavern)

The Michelin-starred Blue Duck Tavern has selected Daniel Hoefler as its new chef de cuisine, according to a news release.

Hoefler has worked for 16 years in restaurants throughout Berlin, Dubai and Chicago. At the Blue Duck Tavern, located in the Park Hyatt Washington, D.C., at 1201 24th St. NW, he will work on creative menu development with executive chef Troy Knapp, according to the release.

“I am thrilled to be working in the nation’s capital,” Hoefler said. “I know the culinary scene in Washington has grown exponentially in recent years and I’m excited to have the opportunity to be a part of it. I can’t wait to begin working under the leadership of Chef Knapp and adding my own international perspective to what is already a very high-level dining establishment.”

Hoefler graduated from Brillat-Savarin-Schule, Germany’s largest culinary and hospitality school, and then worked at four- and five-star German restaurants. His experience includes organizing banquets and catering for heads of state at the five-star Grand Hyatt Berlin. Hoefler then moved to the United Arab Emirates in 2012, where he worked at Park Hyatt Dubai, becoming chef de cuisine in 2013. Before joining Blue Duck Tavern, Hoefler was chef de cuisine at the Park Hyatt Chicago’s NoMi Kitchen for 18 months.

Diners can meet Hoefler and try his seasonal creations — which aren’t on the current menu — by reserving a spot at the 12-seat communal Chef’s Table in the restaurant’s garden terrace on Aug. 25 or Sept. 29. Seats at the table are $125 per person and include a three-course family-style dinner with seasonal cocktails and wine.

Reservations are required for the Chef’s Table and are limited to a maximum of four people. To reserve seats, call 202-419-6620. To make a standard reservation, call 202-419-6755 or visit blueducktavern.com.