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In August 2018, Park Hyatt Washington, D.C. announced the appointment of Adam Howard as executive chef of the Michelin-starred Blue Duck Tavern.  Howard brings sixteen years of experience to his position having worked at esteemed restaurants throughout New York, South Carolina, and Washington, D.C.   

A native of Pell City, Alabama, Howard graduated in 2006 from the prestigious Culinary Institute of America in Hyde Park, New York.  Upon graduation, he began his career at Beacon Restaurant in New York City before moving to Hudson Yards Catering, Danny Meyer’s former off-premise catering company, where he served as a production cook/event chef preparing dishes inspired by Meyer’s popular restaurants.  Two years later, Howard joined the Trusteed Dining Room within the Metropolitan Museum of Art, where he managed the fine dining kitchen and its fourteen employees.

In 2009, Howard relocated to Charleston, South Carolina, to serve as executive chef of Tidewater Catering, an award-winning catering company known for its Lowcountry fare.  Simultaneously, he launched Street Foods LLC, a mobile kitchen offering eclectic street foods from around the world.  Street Foods LLC was the primary food provider for multiple festivals including Kulture Klash, Eye Level and the Green & Fair Festival.  Then in February 2010, he moved to the nation’s capital to serve as executive sous chef, under the leadership of acclaimed chef José Andrés, at his flagship restaurant Jaleo.  One year later, Howard was tapped to serve as sous chef at Volt in Frederick, Maryland, before being named chef de cuisine for Bryan Voltaggio’s additional dining concepts: Lunchbox in Frederick, Range & Aggio in Chevy Chase, Maryland and Ellipsis in Mumbai, India. 

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.