- Anton Jancsik is appointed as the new Sous Chef
WASHINGTON, D.C. – The Hay-Adams, one of the world’s leading luxury hotels, is pleased to announce the appointment of Anton Jancsik as Sous Chef. Jancsik has a degree from the Culinary Institute of America and has trained in France, Austria and the US. Between 1998-2002, he was Sous Chef at Old Angler’s Inn in Potomac, Maryland before moving to Café 15 at the Sofitel under 3 star Michelin Chef Antoine Westermann. He then moved to Paris to accept the Sous Chef role at Chef Westermann’s highly regarded Mon Vieil Ami.
Returning to Washington, DC in 2006, Jancsik spent the next four years as Sous Chef/Chef de Cuisine at The Willard Room and Café du Parc. Most recently he opened Le Bibent for 3 star Michelin Chef Christian Constant in Toulouse, France. Jancsik is excited about his new role at The Hay-Adams and is looking forward to joining Chef Schaffrath’s brigade.
“We’re delighted to welcome Anton to The Hay-Adams culinary team,” says Andrew Welch, Director of Food & Beverage. “He will be an outstanding addition to our fine dining experience,” adds Hans Bruland, Vice President and General Manager of The Hay-Adams.
About The Hay-Adams
Located at Sixteenth and H Streets at Lafayette Park across from the White House, The Hay-Adams is Washington’s finest luxury hotel and one of the most historic and celebrated properties in the world. The Hotel offers 145 rooms and suites, many with White House views. It has won numerous awards for its impeccable service and is a member of The Leading Hotels of the World, an exclusive group of discriminating luxury hotels worldwide. For more information, visit www.hayadams.com and follow The Hay-Adams on Facebook and Twitter @HayAdams Hotel.