Brian McBride, Executive Chef

Executive Chef Brian McBride opened the Blue Duck Tavern in June 2006 with an emphasis on the finest and freshest ingredients provided by regional farmers, artisans and producers.  Additionally, Brian McBride Chef McBride continues his tenure as Park Hyatt Washington’s executive chef preparing seasonal cuisine for meetings and social events. 

Chef Brian McBride created award-winning cuisine at Melrose at the Park Hyatt Washington from 1987 to 2005.  McBride earned a culinary degree from Johnson & Wales University in Rhode Island and obtained experience in restaurants throughout the world, including positions in Providence, New York, Cambridge, Cuernavaca, Mexico and London.  Chef McBride began his career at the age of 14 and worked in kitchens throughout high school.

Chef McBride was named “2003 Hotel Executive Chef of the Year” by the American Culinary Institute and received two nominations for “Chef of the Year” by the Restaurant Association of Metropolitan Washington (RAMW).  Additionally, under his direction the Blue Duck Tavern has been honored with numerous awards, including “Best Restaurant in Northeast” in 2006 by Arrive magazine; one of the “Best 95 New Restaurants in the World” by Condé Nast Traveler in May 2007; one of the “Most Outstanding Restaurants in 40 Cities Around the World” by Food & Wine in May 2007; and one of the “100 Very Best Restaurants” in the February 2009 issue of Washingtonian magazine. 

Please feel free to contact Chef Brian McBride at


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