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 since January 2002, providing an upscale dining experience with exquisite cuisine to satisfied diners in Washington, DC.
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.
Senior Executive Sous Chef Jaime Montes de Oca
Jaime Montes de Oca, Jr., joined The Hay-Adams as Senior Executive Sous Chef in November 2012, working under Executive Chef Peter Schaffrath to lead the culinary team in creating innovative American cuisine served in The Lafayette Restaurant and Off The Record bar. Mr. Montes de Oca is instrumental in bringing a luxury dining experiences to The Hay-Adams guests.
Born and raised in New York City, Mr. Montes de Oca is a 1990 graduate of The Art Institute, formerly The New York Restaurant School. He brings a long history of restaurant and hotel experience to The Hay-Adams, including at prestigious institutions such as The Waldorf-Astoria, The Ritz-Carlton, The Plaza, and Essex House. Mr. Montes de Oca has also held posts at many highly regarded New York establishments including Vong, Gertrude’s, Gramercy Park Hotel, and Tocqueville.
Throughout his culinary career, Mr. Montes de Oca learned from celebrated chefs such as Jean-Georges Vongerichten, Laurent Manrique, and George Mendes. Most recently, he collaborated with Susur Lee in Washington, DC to open the Asian-inspired Zentan Restaurant at The Donovan hotel. Mr. Montes de Oca and Mr. Lee collaborated previously to open Shang restaurant in the Thompson LES Hotel in Manhattan.
For several years, he has participated in Chefs in the City, which raises money for the Cystic Fibrosis Foundation, is one of the esteemed chefs at ZooFari 2015, which benefits the National Zoo, and has appeared on NBC and in The Washington Post.
Pastry Chef Josh Short
Josh Short became The Hay-Adams Pastry Chef in December 2010, bringing more than a decade of experience to The Hay-Adams, and is responsible for managing the operations of the pastry/amenities for the hotel, including a la carte for two outlets, catering, private dining and banquets. Mr. Short is known for his breakfast pastries, expansive brunch selection, turndown treats and seasonal sweets, as well as specialty desserts for events ranging from intimate affairs to large-scale gatherings for up to 350 guests.
Short received a degree in Culinary Arts and Chef Training at New England Culinary Institute and in 2005, he co-founded Scratch Baking Company, an upscale food shop featuring pastries, cakes, tarts, locally grow roasted coffee, gourmet jams, and granola. From 2007 to 2010, Short was Executive Pastry Chef at Neighborhood Restaurant Group (NRG), managing the daily activities, producing the baked goods for Buzz Bakery, and managing pastry operations for Tallulah, Rustico, Eat Bar, Evening Star, Vermillion and Star Catering.
Short was a guest pastry chef at the White House and cooked at the James Beard House, Zola in 2005, and NRG in 2010. The Restaurant Association of Metropolitan Washington (RAMW) nominated Short for Pastry Chef of the Year in 2005, 2008, 2009, and 2010.
His creations have been featured in The Washington Post, USA Today, DC Modern Luxury, Capitol File, Washington Post Express, Washingtonian, The Georgetowner, among others, and he has appeared on Fox 5, WUSA 9 and the Today Show.