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Newly Appointed – Park Hyatt Washington, D.C. is pleased to announce the appointment of Adam Howard as executive chef of the Michelin-starred Blue Duck Tavern.  Howard brings sixteen years of experience to his new position having worked at esteemed restaurants throughout New York, South Carolina, and Washington, D.C.  He will work closely with Park Hyatt Washington, D.C. Director of Food & Beverage and Culinary Operations 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.  Joining Chef Howard is Colleen Murphy as a pastry chef.  Murphy has been with Hyatt Corporation for six years, most recently as pastry chef at Andaz Scottsdale Resort & Spa. Prior to joining Blue Duck Tavern, Howard held the position of corporate chef at Mike Isabella Concepts for four years.  Here he was responsible for building an evolving group of restaurant projects nationwide.
New Style – Dirty Habit, in Penn Quarter neighborhood, has appointed Drew Hairston as its new beverage manager. He will oversee the bar program, which includes three separate cocktail menus for three distinct bar spaces while continuing to deliver creative cocktails that guests have come to expect from Dirty Habit. A native of Washington, D.C., Hairston developed his passion for hospitality and experimental cocktails working in top bar programs throughout the region. He began his career in 2011 as a trainer and bartender at P.F. Chang’s in Bethesda, M.D. In 2014, he joined the bar team at Macon Bistro & Larder, where he expanded his knowledge of craft cocktails, experimented with different spirits, challenged himself to create out-of-the-box cocktails, and gained an appreciation for the nuances of wine. In 2015, Hairston accepted a position as beverage director at the Goodbar Management Group (GMG).
You can look forward to unique, seasonally inspired cocktails from Hairston. His debut bar menu will include the delicate and smooth Spa Date made with Absolut Elyx, ylang ylang, bergamot, and yuzu as well as the savory-sweet On Horseback featuring bacon-washed Elijah Craig Small Batch bourbon, black mission fig, mint, and maple.
Sweet & Sassy – Colleen Murphy hails from Kingston, New York, and is an honors graduate from Johnson & Wales University.  She is one of seven members of the elite Hyatt Corporate Pastry Specialist team which contributed to branding a unique chocolate for Hyatt Hotels with Felchlin chocolate — now used company-wide.  Murphy moved up the ranks at Hyatt Regency Scottsdale at Gainey Ranch, where she started as a cook taking on additional leadership responsibilities including managing the pastry department.  During her tenure, she developed new a la carte menus for both Hyatt Regency Scottsdale’s restaurants, SWB and Alto for fall 2015 and spring 2016. In mid-2016, Murphy joined the opening team of the award-winning Andaz Scottsdale Resort & Spa as pastry chef where she developed, created, and managed the entire pastry program for the property.  During her tenure, she assisted with the opening of Hyatt Regency Lake Washington and aided with several other pastry departments within the company.
Female Head Bartender – DC bartender and craft cocktail artist, Sarah Rosner, has patrons clamoring for a seat at the bar to experience her impressive work – featuring hand-crafted aromatic sips adorned with freshly cut herbs, artfully suspended in each glass. These masterful creations will now be savored at BOURBON STEAK  with a complete menu of her own, to be launched this fall – marking the first time a woman has helmed the cocktail program at this DC dining institution. Rosner was born and raised in Hawaii, spent four years completing a degree at The University of North Carolina at Chapel Hill, and in her adult life, she was happily ensconced in the nation’s capital, immersed in the creative world of craft cocktails. Rosner’s formative years in the tropics have ensured that she craves fresh greenery wherever she is, whatever the season. For years, she’s had command of the large green-space behind her Dupont Circle building, where she’s created a cocktail-focused herb and flower garden. Rosner is particular about ice, fastidious about her bar, and mad about Chartreuse – there will always be a glowing green cocktail on her menu.  She boasts an impressive pedigree having been in DC for over 17 years – including Marvin, Jack Rose Dining Saloon, Eat the Rich, and Radiator at Kimpton’s Mason & Rook. Rosner herself was crowned Cocktail Queen in the first DC Craft Bartenders Guild competition in 2015.

Hot and New – St. Anselm founder Joe Carroll and restaurateur Stephen Starr have announced their new Executive Chef of St. Anselm Chef Marjorie Meek-Bradley. To open in late-Summer 2018, St. Anselm is the first outpost of Carroll’s place-making Brooklyn-based steakhouse of the same name. Originally from Ukiah, California, Marjorie’s first exposure to cooking came at Plowshares, a non-profit community dining hall her parents founded in Mendocino County in 1983. This early immersion into a world defined by real ingredients and simple technique laid a solid foundation for her celebrated culinary career. She later assisted STARR Restaurants with the opening of Barclay Prime in Philadelphia before returning to her home state and landing at Thomas Keller’s Michelin-starred Bouchon in Yountville, not far from where she grew up. Meek-Bradley spent a year as a private chef in Florida before arriving in DC in 2009, where she quickly found work as a sous chef at the José Andrés landmark Zaytinya, and later chef de cuisine of Mike Isabella’s Graffiato, further honing her leadership skills. In 2016, Meek-Bradley branched out on her own to introduce Smoked & Stacked, a fast-casual concept in Shaw serving hand-crafted sandwiches. She’ll retain a stake in that business while focusing her full creative energies on St. Anselm. Stay tuned for more details.

Freshly Tapped – A new executive chef has been tapped at Mirabelle, Keith Bombaugh, formerly the chef de cuisine at Boston’s outstanding waterfront Meritage restaurant.  A graduate of the Le Cordon Bleu, he also previously cooked for three years at Michelin three-star restaurant, Alinea, in Chicago.  Bombaugh is joining forces with two additional opening alumni from Mirabelle.  Tales of the Cocktail award-winning Lead Bartender Zachary Faden, who is returning from the notable Drink Company in Washington, DC will elevate the bar program, and Pastry Chef Zoe Ezrailson, who most recently has been baking at Ellé, one of Washington’s new all-day cafés.