Hay Adams

Culinary Leadership

Executive Chef Nicolas Legret earned his C.A.P Classic French Cuisine in Blois, France at the Blois Restaurant School in 1988, and upon graduation, he worked in France at several important hotels, including the Two-Star Michelin restaurant at the Hôtel Le Bristol, the Two-Star Michelin restaurant at Hôtel Le Crillon, and the Two-Star Michelin restaurant Le Grand Vefour, all located in Paris. 

Legret was formerly the chef de cuisine at the Willard Room at The Willard InterContinental Hotel from 2006 to 2009. Here he helped revitalize the historic fine dining restaurant collaborating with Three-Star Michelin Chef, Antoine Westermann. His hotel culinary experience also includes working as executive sous chef, once again working under the renowned Westermann, at the Sofitel Hotel, Lafayette Square for two years, assuming the executive chef responsibilities. Legret’s career encompasses honing his skills at some outstanding freestanding restaurants including Bistro 123 in McLean, Virginia, where he oversaw the French menu and was responsible for daily operations. He also worked at Le Mas Perrier/Le Bec-Fin in Philadelphia, where he served as executive sous for three years. Here he collaborated with George Perrier to include menu design and concept execution. 

Legret has been working as the chef de cuisine at The Hay-Adams since 2009, under his mentor Peter Schaffrath who is retiring after decades of stellar accomplishments in the hospitality industry as a leading chef.

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.