Jean-Claude Plihon Announced as New Director of Culinary and Food & Beverage Operations for Park Hyatt Washington, D.C.

USA, Washington, D.C. January 21, 2020

Park Hyatt Washington, D.C. General Manager Terry Dunbar is pleased to announce the appointment of Jean-Claude Plihon as the hotel's new director of culinary and food & beverage operations. Plihon will oversee all culinary operations for the award-winning Blue Duck Tavern, 24-hour room service, and banquet operations of the landmark award-winning hotel, which is situated in the heart of the nation's capital. Plihon joins the Park Hyatt Washington, D.C. team from Dallas where he served for 10 years as executive chef of the AAA four-diamond Grand Hyatt DFW. Under his leadership, Grand Hyatt DFW flourished, and Plihon was recently honored as 2019 Texas Chef Association's Dallas Chef of the Year. He also earned the 2017 Hyatt Culinary Leader of the Year award and 2015 Hyatt Culinary Team of the Year accolade.

"I am excited and honored to be joining the Park Hyatt Washington, D.C. family and to be part of such an amazing team who has earned so many accolades," says Jean-Claude Plihon, director of culinary and food & beverage operations for Park Hyatt Washington, D.C. "I am passionate about our purpose and values that is reflected in our daily interactions with our colleagues as well as creating unique and memorable experiences for our guests."

Before joining Hyatt, Plihon worked for Fairmont Hotels from 1997 to 2009, in leading culinary roles at international and domestic hotels in destinations like Egypt, Barbados, California and Kansas City. Prior to joining Fairmont Hotels, he cooked at popular Miami-area restaurants.

A native of Bretagne, France, Plihon's first job in the hospitality industry was serving as an apprentice at the Hotel Beaurivage in Savoie, France. His career also includes experience working in Michelin starred restaurants. Jean-Claude attended Culinary School of Chambery and later continued his culinary studies with Cornell University and the Culinary Enrichment and Innovation Program with the Culinary Institute of America. Plihon and his family enjoy traveling to explore culture and diverse culinary scenes. He also is relishes being outdoors, pursuing photography and is a fan of soccer.

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