Blue Duck Tavern at the Park Hyatt Washington just made two big hires.
After a lengthy hiring process that included candidates from around the world, Franck Loquet will serve as executive chef of the restaurant, as well as the hotel that houses it. A native of France, he was executive chef for the Hotel Sofitel Lafayette Square since June 2011. He also worked for Alain Ducasse in Paris from 2008 to 2011. His resume further includes stints in Chicago, Milwaukee, Wis. and several Michelin-starred restaurants in Europe. He replaces Ryan LaRoche.
David Collier is returning to the D.C. area after several years in Dallas where he was corporate pastry chef for Knife Modern Steak & Oak. Prior to that, he spent two years at Spoon Bar & Kitchen and served as executive pastry chef for three years at the renowned Rosewood Mansion on Turtle Creek. Collier also worked at the Ritz Carlton in Tysons Corner. He replaces Naomi Gallego, who now works for Neighborhood Restaurant Group.
Brad Deboy, who has served as chef de cuisine at Blue Duck Tavern since September 2014, will continue to oversee the restaurant's kitchen. Therefore, General Manager Andrew Davidson maintains the changes to Blue Duck Tavern's menu will be minimal. "The staples of Blue Duck Tavern— Blue Duck Tavern fries, apple pie— some of those things you just can’t take off the menu," he explains. "Franck will be looking from a big picture perspective overlooking the entire operation. I don’t see an awful lot of change taking place at Blue Duck Tavern. It will just continue evolve."