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Dinner And A Date - Park Hyatt Washington, D.C. is pleased to announce the appointment of Daniel Hoefler as chef de cuisine of the Michelin-starred Blue Duck Tavern. He will work closely with Executive Chef Troy Knapp on creative menu development, and is excited to build on the legacy of the Blue Duck Tavern, embracing local farms and producers in the Mid-Atlantic. Fans of the Michelin-starred restaurant will have the opportunity to meet Daniel Hoefler and sample his new seasonal creations (not on the current menu) when they reserve the 12-seat communal Chef's Table in Blue Duck Tavern's garden terrace.  Available on the last Friday of every month, only two dinners remain this season on Friday, August 25 and Friday, September 29. This group dining experience echoes back to the restaurant's motto, gather and celebrate, by creating an experience where guests come together as a community through sharing a meal. Priced at $125 per person (tax and gratuity not included), guests will enjoy a three-course family-style Chef's Table dinner with multiple dishes per course, along with beverages, including seasonal cocktails and wine for the table.  Reservations are required and are limited to parties of one to four guests.  Reservations can be made through calling Marvina Tribbey-Williams, Blue Duck Tavern Coordinator, Private Events at 202.419.6620. Reservations for Blue Duck Tavern may be made by calling 202.419.6755 or by visiting blueducktavern.com. A Warm Welcome – ESquared Hospitality is thrilled to the announce the appointment of Chef Michael Bonk, taking the helm as Chef de Cuisine at Downtown DC leading power dining destination, BLT Steak DC. Chef Bonk will take over the kitchen at BLT Steak, leading the award-winning steak and raw bar concept by amplifying the notable steak program and creating seasonal, chef-driven blackboard menus.  Inspired by the bounty of the seasons, Chef Bonk hopes to bring his cooking philosophy of “food with soul” to the to BLT Steak DC, with an emphasis on off cuts, whole animal butchery & house-made sausages, one of Chef Bonk’s favorite culinary crafts.  Chef Bonk also plans to introduce globally influenced seasonally focused vegetable based dishes sourced from local farmers, whom he has built strong relationships with over the years. Chef Bonk will jump right in at BLT Steak working on the seasonal Blackboard menu and taking part in BLT Steak’s summer programming including Wines Over Washington, featuring Chef Bonk-inspired passed hors d’oeuvres at its next iteration on August 10th.  (1625 I Street, NW; e2hospitality.com) New Father, New Chef – BOURBON STEAK at Four Seasons Hotel Washington, DC is putting the finishes touches on monogramming a chef’s coat for the August arrival of chef Michael Mina’s next in command, executive chef Drew Adams. The Baltimore, Maryland, native and Johnson & Wales University graduate has serious chops when it comes to cooking in high profile kitchens. He brings a balance to modern cuisine that is influenced by a sense of history and the preservation of techniques that have fallen by the wayside. Chef Drew Adams brings as much passion to his roles as chef and kitchen leader as to that of a father, and at BOURBON STEAK, he is ready to delight and impress guests and critics alike. (2800 Pennsylvania Avenue NW; 202.944.2026; bourbonsteakdc.com) Welcome – Chef Liam LaCivita closed bar Cavita and is headed up to Georgetown’s Via Umbria . . . and Italian breakfast sandwiches and fresh pastas are all part of the new menu! Via Umbria is thrilled to announce the latest member of their family and with his addition, they are expanding on their Italian Dining Experience model by adding more made-to-order items and homemade pasta dishes with seasonal sauces. Liam is a man with a vision bringing signature dishes that integrate regional cheeses and charcuterie like they’ve never done before. And they are so excited to have him on board and invite guests to join them in their café and chef’s table to taste the new Umbriam experience. Check out the Washingtonian article here. (1525 Wisconsin Avenue; 202.333.3904; viaumbria.com)