Joseph Cerione is New GM of Blue Duck Tavern
Washington, DC (May 3, 2012) –Park Hyatt Washington General Manager Andrew Davidson is pleased to announce the appointment of Joseph Cerione as the new General Manager of the hotel’s celebrated restaurant, Blue Duck Tavern. Cerione brings 12 years of hospitality experience working at five-diamond resorts in California and Florida before relocating to Washington, DC.
In his new position, Cerione will oversee the day-to-day operations of the restaurant, assisting the culinary team led by Park Hyatt Washington’s new Executive Chef Sebastien Archambault and Blue Duck Tavern’s Chef de Cuisine John Melfi.
Most recently Joseph Cerione served as General Manager and Wine Director of Michel at The Ritz-Carlton Tysons Corner, overseeing the general operations of Michel Richard’s Virginia restaurant. Prior to this position, he served as sommelier/wine director of Hakkasan Restaurant located in the historic Fontainebleau Hotel in Miami, Florida, from March 2009 to September 2010. Here, in addition to managing and training staff on the restaurant’s wine program, his main responsibility was orchestrating $2 million in wine sales throughout the year.
Cerione also served as the restaurant’s special events coordinator during the annual Food Network South Beach Wine & Food Festival. His career also includes stints working at as the food & beverage department head at the Four Seasons Hotel in Miami, Florida, and as the restaurant manager at the renowned Lodge at Torrey Pines in La Jolla, California from 2005-2007.
Cerione earned a B.A. in Philosophy from San Diego State University in May 2003, and is fluent in both English and Spanish. He has also achieved the distinction of Certified Sommelier from the Court of Master Sommeliers in 2007.