Pastry Chef Peter Brett combines a love of art with a passion for baking. In his dual role as Pastry Chef for both Park Hyatt Washington and Blue Duck Tavern, Brett creates memorable desserts for both a high-end luxury hotel and elegant neighborhood tavern. "I love the challenge of combining seasonal, local ingredients with classic techniques. The old recipes I have are still so tasty and have really stood the test of time. It is great fun putting a new spin on an American favorite."
Brett is a graduate of Boston University's graphic design program and L'Academie de Cuisine's pastry arts program, where he studied under former White House Pastry Chef Roland Mesnier. He twice created dessert for the famed James Beard House in New York City. He was named Manager of the Year by the Hotel Association of Washington in 2003, and was nominated for Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington in 2004. His work has been featured in Pastry Art & Design, The Washington Post Magazine, Chocolatier Magazine, Washingtonian magazine, Food Arts, I Do Magazine, and several Time-Life books.
Brett, a well-known Washingtonian pastry chef, created a cake for the Lincoln Bicentennial Birthday Celebration, attended by President Obama, in 2009. One of his wedding cakes is also featured on the 2010 United States Postal Service wedding stamp.
