Michelin-starred Blue Duck Tavern just hired a new chef de cuisine, who plans to bring his own “international flair” to the modern American restaurant. Daniel Hoefler recently joined the Park Hyatt eatery from his post as chef de cuisine at NoMi Kitchen in Chicago.
Originally from Berlin, Hoefler previously cooked at the French bistro inside the Park Hyatt Dubai and European fine dining restaurants in the Grand Hyatt Berlin (Mesa, Tizian). He plans to roll out a variety of new dishes with executive chef Troy Knapp in September, which are partly inspired by his travels. As of now, he’s added two new items to the summer menu: an heirloom tomato salad with country ham, honey-thyme ricotta, and black garlic; and pan-seared scallops with orange-braised endive, onion soubise, and cilantro.
Guests can also try Hoefler’s cooking at Blue Duck’s communal Seasonal Garden Table, hosted on the restaurant’s outdoor patio on the last Friday of each month (in spring and summer). For the final two iterations this year (on August 25 and September 29), Hoefler and his team will prepare a three-course, family-style dinner featuring warm-weather cocktail and wine pairings. The meal is limited to 12 people, and Hoefler will be around afterward to gather guests’ feedback on the food—something he will take into consideration when designing dishes for the fall.