WEST END: Park Hyatt Washington D.C. Taps Chef Troy Knapp For New Culinary Leadership
“Both personally and professionally, Troy gravitates towards creative environments,” says Jon Benson. “He is also attracted to the wellness aspects associated with conscious food, which is the perfect fit for our hotel and Blue Duck Tavern.”Born and raised in Seattle, Washington, Knapp developed a love for cooking and attended culinary school at an early age.
“I appreciate that the kitchen is a place of rich culture and diversity, with people of all walks of life,” explains Troy Knapp. “I love the art and attention associated with genuine hospitality, and I am excited for the opportunity to work with the passionate team at Park Hyatt Washington that feels the same way.”Prior to Park Hyatt Washington, Knapp was at the legendary hotel, The Driskill, in Austin, Texas. While there, he was responsible for overseeing all culinary operations at the hotel as executive chef since 2013. During his tenure, The Driskill’s 1886 Café & Bakery was named the number one hotel restaurant in Austin and The Driskill Bar named number four by Austin Eater. Prior to The Driskill, Knapp was the executive chef at Hyatt Westlake Plaza, Hyatt Regency Phoenix, as well as Hyatt Hill Country Resort & Spa in San Antonio.
Knapp also brings a love of the vine to his new position at Park Hyatt Washington. He is a certified sommelier with the Court of Master Sommeliers and was an author of a wine column which was selected as one of the three "must read" blogs by San Antonio Magazine. Knapp was recognized by Hyatt as the company's “Chef of the Year” in 2008 and 2015. Knapp also has a great appreciation for tea and has received a Level 2 certificate from the Specialty Tea Institute (STI).