The culinary team at the Blue Duck Tavern in the Park Hyatt in the West End neighborhood of DC has welcomed Daniel Singhofen as chef de cuisine, joining executive chef Sebastien Archambault and pastry chef Naomi Gallego. You may remember Daniel's popular Dupont restaurant Eola, which recently shuttered in August 2013. At Eola, he emphasized farm-to-table eating, forming relationships with local vendors to support local, sustainable farming practices. His farm-fresh food philosophy made him a natural fit for the Blue Duck team.
Blue Duck Addition
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