Park Hyatt Washington's Masters of Food & Wine 2025: A Celebration of Sustainable Beekeeping

On September 20, 2025, I had the chance to attend a unique culinary event honoring urban pollination and hyper-local honey—some harvested straight from the rooftops of Washington, DC.

I stepped into the elegant Blue Duck Lounge at Park Hyatt Washington DC for the Masters of Food & Wine, and it was nothing short of a sensory revelation. The soft fall light poured into the space, heightening the anticipation for an event that promised to blend gastronomic creativity with a cause both sweet and vital: sustainable beekeeping. It was a perfect reminder that indulgence and environmental care can beautifully coexist.

A big thank you to the Park Hyatt team—especially Adrian Elduque—and to all the incredible experts who made the experience unforgettable.

Jean-Claude Plihon, Chef and Director of Culinary and Food & Beverage Operations; Adrian Elduque, sales manager; Kizi NKodia; Isabelle Karamooz

From the moment I arrived, I was welcomed by Chef Jean-Claude Plihon, Director of Culinary and Food & Beverage Operations for the award-winning Blue Duck Tavern. A Hyatt veteran since 2009, his reputation preceded him. Even before tasting anything, the subtle, natural scent of honey that lingered in the air hinted at the thoughtful dining experience ahead. Champagne flutes and signature cocktails in hand—like The Bee’s Knees, a bright mix of Barr Hill Gin, raw honey syrup, and lemon juice—guests mingled while chefs and apiarists shared their passion for the bees behind the flavors. This wasn’t just a tasting—it was a tribute to the tiny pollinators quietly supporting both our ecosystems and our plates.

Jean-Claude Plihon, Chef and Director of Culinary and Food & Beverage Operations et Terry Dunbar, General Director

The Bee’s Knees, a bright mix of Barr Hill Gin, raw honey syrup, and lemon juice

The hors d’oeuvres set the tone: delicate bites of caviar with yuzu and foie gras glazed in local honey struck a perfect balance of richness, acidity, and sweetness. Each taste reflected the deliberate craftsmanship behind the menu. Dessert was a standout—caramelized honey custard with huckleberry-fig granita—offering layer after layer of flavor. Cocktails continued to impress, especially those infused with rooftop-harvested honey, like Waxing Poetic and Negroni del Gatto—a literal taste of urban sustainability.

Between courses, I had the pleasure of speaking with Rachel Perry, a beekeeping expert, and Kaitlin Ryan from Barr Hill Distillery. Their insights into rooftop apiaries and pollinator-friendly gardens added depth to the event. I learned that Park Hyatt’s own rooftop is home to approximately 50,000 bees, thriving among flowering herbs.

The atmosphere throughout was warm and intellectually engaging—a rare blend of refinement and curiosity. Guests weren’t just enjoying beautiful dishes and drinks; they were connecting, learning, and supporting an important ecological mission.

In the end, it was a truly immersive experience—thoughtful, flavorful, and purpose-driven. If you have the chance to attend a future Masters of Food & Wine at Park Hyatt, don’t miss it. You’ll leave with your senses awakened, your mind enriched, and a newfound appreciation for the bees that make it all possible.