Laurent Merdy, Pastry Chef

Pastry Chef Laurent Merdy brings an impressive amount of culinary expertise to his position as he 8x10 Laurent Merdy artfully creates all the fresh pastries and seasonal desserts for special events at the Park Hyatt Washington as well as the Blue Duck Tavern.  His creations for the Blue Duck Tavern come from the pastry pantry, the main focal point at the front entrance of the restaurant, designed by internationally renowned New York designer Tony Chi. 


Most recently, Chef Merdy enjoyed a stint as the executive pastry chef at another one of Washington, D.C.’s renowned hotels, The Willard InterContinental Hotel. Prior to arriving in the nation’s capital in June 2005, Merdy worked as executive pastry chef at several leading kitchens in New York City. A few highlights include three years at the St. Regis Hotel located in downtown Manhattan and seven years at Water’s Edge in Long Island, New York. 


Chef Merdy earned a professional pastry chef degree and was awarded his certificate of C-A-P in Vincennes, France from Jean Moulin in 1987 and perfected his craft while working for various pastry shops throughout France. In his homeland, following his graduation, Merdy gained experience while working with pastry in Paris at Le Bachu Gourmand; Le Foucquet's Bastille and at Patisserie J. Gatault, before relocating to the United States.


Please feel free to contact Chef Laurent Merdy at



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