Chef Adam Howard Has Left Blue Duck Tavern

He's now the executive chef of Occasions Caterers.

Chef Adam Howard. Photograph courtesy of MoKi Media.

Chef Adam Howard has left New American fine-dining destination Blue Duck Tavern. His new gig: executive chef at Brookland-based Occasions Caterers.

Howard spent two years helming the Park Hyatt hotel restaurant in Foggy Bottom, which earned Michelin one-star accolades during his tenure before losing its star in the 2020 guide. Prior to joining Blue Duck, he worked for big names in the industry, including Volt by Bryan Voltaggio and the now-defunct Mike Isabella Concepts. He’s currently in the process of revamping menus for the boutique catering company.

Park Hyatt general manager Terry Dunbar says the restaurant will be announcing a new chef de cuisine soon.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.