WEST END: Park Hyatt Washington Taps Erin Reed as Pastry Chef

Park Hyatt Washington, D.C. is pleased to announce the appointment of Erin Reed as the new pastry chef for the 216-room luxury hotel and its Michelin-starred Blue Duck Tavern.

Prior to her appointment at Park Hyatt Washington, Reed served as executive pastry chef of Daniel Boulud’s DBGB in Washington, D.C.  Guests can anticipate noteworthy, seasonal desserts inspired by Reed’s Central Pennsylvania heritage.

Dulcey Bavarian

New additions include Oriado Chocolate Ganache with peppermint whoopee pie, jivara cremeux and salted white chocolate ice cream; Rosemary Olive Oil Cake with grapefruit curd, Campari foam, red currant and pistachio; Dulcey Bavarian with bacon caramel corn, Cope’s Corn ice cream and fried sage, as well as Shoo Fly Tart with molasses pudding, buttermilk sherbet, bourbon raisins and slated walnuts.  Desserts are priced at $12 each.

Erin is a native of Mifflinburg, Pennsylvania and has earned certificates in both culinary and advanced baking and pastry from the Indiana University of Pennsylvania Academy of Culinary Arts in Punxsutawney, Pennsylvania.  After externing for one year at the Broadmoor’s five-star, five-diamond, Penrose Room in Colorado Springs, Colorado, Reed then continued her education earning a Bachelor of Science degree in hospitality management from the same university.  Reed then continued her culinary career in Philadelphia at Morimoto before relocating to Washington, D.C in January 2013 to serve as pastry sous chef at Marcel’s under RW Restaurant Group.  This position led to a quick promotion to executive pastry chef of Robert Wiedmaier’s fine dining restaurant, Brabo, in Alexandria, Virginia.

Spiced Pear Sorbet

As executive pastry chef of DBGB, Reed was responsible for all aspects of the pastry kitchen at this popular restaurant.  She has also served as executive pastry chef at Buddakan in Philadelphia, Pennsylvania, as well as helped to launch pastry programs at various Kimpton properties.