The Willard InterContinental Appoints Peter Laufer Executive Chef


Peter Laufer has been appointed the new executive chef at the Willard InterContinental Washington D.C. Laufer heads the iconic hotel’s diverse culinary programs, which include the award-winning French bistro Café du Parc, where traditional French ingredients are fused with a casual, contemporary elegance. In addition to regular restaurant, catering and banquet services, Laufer will work with the culinary team to create memorable dining experiences at the hotel’s noted celebrations throughout the year, including those over the winter holidays and the National Cherry Blossom Festival. 

Tenured in the InterContinental family of hotels and resorts, Chef Laufer brings over twenty years of global culinary expertise to the Willard, including a decade as executive banquet chef at the InterContinental Miami and executive chef at the InterContinental Houston Galleria. Prior, Laufer served as executive chef at Sandals Montego Bay, Jamaica and aboard Norwegian Cruise Lines, one of the world’s largest and most prestigious cruise lines. Most recently, he served as executive chef for guests of the Royal Sonesta Hotel Houston where he transitioned the hotel to new management and was responsible for all culinary operations. Patrick Birchall, general manager of the Willard, says, “We are thrilled to welcome Peter back to the InterContinental family, and I am anxious to see how he continues to elevate our food and service.”

Specializing in the native regional cuisines of Europe, Chef Laufer began his culinary career in several highly rated Gault Millau hotels and restaurants in Germany and Switzerland. He is a member of the American Culinary Federation, the Chaine des Rotisseurs and was President of the Professional Chefs Association of Houston for three years.

Chef Laufer brings to The Willard a global perspective in his cooking and vast culinary experience. He expects to introduce new menu items at Café du Parc later this year.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment