DIRECTOR OF CULINARY AND FOOD & BEVERAGE OPERATIONS
Jean-Claude Plihon oversees all culinary and F&B operations for the award-winning Blue Duck Tavern, 24-hour room service, and banquet operations of the landmark Park Hyatt Washington, D.C. He joined Hyatt in 2009 as executive chef at the AAA four-diamond Grand Hyatt DFW. He was honored as 2017 Hyatt Culinary Leader of the Year and 2019 Texas Chef Association’s Dallas Chef of the Year. Plihon is a Maître Cuisinier de France and also a member of the French Culinary Academy.
Prior to Hyatt, Plihon worked for Fairmont Hotels for twelve years, in leading culinary roles at international and domestic hotels in destinations like Barbados, Kansas City, California and Egypt. His first work experience in the USA was in South Florida where he cooked at some of the best Miami-area restaurants.
A native of Bretagne, France, Plihon’s first job in the hospitality industry was apprentice at the Hotel Beaurivage, and he attended Le Fontanil Culinary School in Chambery, France. His career also includes experience working in several Michelin starred restaurants where he learnt precision and the fundamental values and expectations of being a chef.