Executive Chef Peter Schaffrath brings nearly four decades of restaurant industry experience to his position as the director of all culinary activities for The Hay-Adams. He has served as Executive Chef for our historic hotel since January 2002, providing exquisite cuisine to satisfied diners.
Mr. Schaffrath began his notable career in 1965 as an apprentice with the Catering College in Aachen, Germany. He continued his training in Switzerland, where he worked in Zurich, Lausanne and Geneva, and also in France.
In 1971, Mr. Schaffrath joined the Hotel Inter-Continental Geneva as Chef Garde Manger. In 1973, he transferred to the Portman Inter-Continental in London to serve as Chef Entremetier. Subsequently, in 1975, he moved to the Hotel Inter-Continental in London, where he served as Sous Chef and then Executive Sous Chef. In the U.S., Mr. Schaffrath became Executive Chef at the Plaza of the Americas Hotel in Dallas in 1980. Next, he held the position of Executive Chef at the Willard Inter-Continental Washington until taking his expertise to The Hay-Adams in November 2001.
Mr. Schaffrath has participated successfully in several chef competitions, twice being awarded a gold medal and challenge trophy at the Hotel Olympia, and winning both Baron de Rothschild's prestigious Mouton Cadet Competition and the Frankfurt Cooking Olympics. Recently, he was featured on the Food Network's "The Best Of" segment.