Restaurant at St. Regis names new executive chef

The Decanter restaurant in the St. Regis Washington has a new executive chef. (photo courtesy of Decanter)

The Decanter restaurant at St. Regis Washington has appointed a new culinary team, with executive chef Javier Cuesta Muñoz in charge.

The signature restaurant at the 923 16th St. NW hotel features “haute Mediterranean cuisine in a recently renovated stunning space,” according to a news release. Joining Muñoz are Thierry Delourneaux as executive pastry chef and Andy Powell as wine director.

Javier Cuesta Muñoz will head a new culinary team at the St. Regis’ restaurant. (photo courtesy of Decanter)

With a culinary background in Spain, France and Switzerland, Muñoz previously worked as executive chef at The Landings in St. Lucia; Buccament Bay Resort in St. Vincent in the Grenadines; and in Alicante, Spain, at Hotel Barceló, Asia Gardens and Leading Hotels of the World.

Delourneaux has worked with various luxury hotel chains including The Ritz-Carlton, Fairmont and Hilton Hotels, the release says. He orchestrated the dessert lineup for the 64th annual Golden Globes Awards while heading the team at The Beverly Hilton, and he helped open the Casino Club at The Greenbrier resort in West Virginia and Casinor. Locally, he redesigned the brunch menu at Maestro at the Ritz-Carlton Tysons Corner.

Powell, Decanter’s new wine director, most recently served as a general manager for the Bryan Voltaggio Restaurant Group. He previously worked as beverage director of Central Michel Richard in D.C., overseeing a program with more than 300 wines, according to the release.