30 September 2008

For immediate release

Blanket Bay Chef appointed for prestigious Asian role

Top New Zealand Chef Jason Dell is to leave his position as Executive Chef at Blanket Bay to take up a prestigious new role as Corporate Executive Chef for AC2 International, a privately owned hospitality company.

Along with the owners of Blanket Bay, Manager Philip Jenkins expressed sorrow to be losing Mr Dell who had worked at the Lodge for six and a half years.

“We are terribly sad to lose Jason but it certainly comes as no surprise.  Jason has discussed his plans for the future over the past six months and we are truly delighted that he has achieved so highly and secured this role.  This appointment is a tremendous personal accolade for him and is testimony to his considerable talent and management skills.

“Over the years, we have supported his wish to develop his career, knowing that it would mean he would have to move on. I wish to publicly acknowledge and thank him for the years of loyal, stimulating, creative, and professional service he has given the guests of Blanket Bay.  He has lifted the profile of the cuisine at Blanket Bay both within New Zealand and internationally.”

Jason has consistently recruited a talented team of chefs and with the support of Blanket Bay and, along with his Chef de Cuisine Mark Sycamore, has led the Blanket Bay culinary team to numerous national awards, international accolades and scholarships including the following:

·                 2006 Jason Dell, a New Zealand Chef of the Nation selected to join a culinary team to represent New Zealand in Singapore

·                 2007 Conde Nast readers named Blanket Bay the Best Hotel for Food in the Australasia and South Pacific Region with the classic French and contemporary cuisine delivered from award winning executive chef Jason Dell.

·                 30 June to 2 July 2008, South Island Salon Culinaire [Christchurch] Chef Morgan Thacker named South Island Commis Chef of the Year. 

·                 5 to 6 July 2008, Southern Lights Salon Culinaire [Dunedin] Chef Joseph Clarke named the Southern Lights Commis Chef of the Year for the second year in a row.  Chef Mark Sycamore named the Southern Lights Open Chef of the Region for the third time in three attempts.

·                  2008 Chef Ana Wares awarded a $5,000 Hospitality Standards scholarship

·                 2008 Chef Mark Sycamore awarded a $12,000 Restaurant Association of New Zealand Continuing Education Grant which will be used to facilitate a trip to The American Culinary School in New York in September.

“Jason is an exemplary chef and manager and has inspired those under his tutelage to strive for excellence.  His team’s outstanding skills have taken the culinary experience at Blanket Bay to the highest standards, helping us stand out in world tourism,” said Mr Jenkins.  “While he will be sorely missed, we have every confidence in our culinary team to maintain and strive to exceed the standards set by Jason.”

Mr Dell will leave Blanket Bay in November to take up his new role in which he will oversee the opening of a new restaurant in Singapore.

ENDS

About Blanket Bay

Established in 1999, Blanket Bay is an expansive lakeside property on a 65,000 high country farm, combining the sophistication of the world's finest alpine lodges and the unique characteristics of New Zealand.  The intimate resort consists of 12 rooms including spacious suites, intimate lodge rooms and elegant chalets.  A member of Small Luxury Hotels of the World, accommodations offer travellers vast sitting rooms, king-sized beds, stone fireplaces, secluded balconies and spectacular views.  

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Further information: Philip Jenkins,

pjenkins@blanketbay.com or 64 3  441 0115