FOR IMMEDIATE RELEASE
Contact:
Char Schroeder
Director of Public Relations
The Ritz-Carlton Hotels of New Orleans
921 Canal Street, New Orleans, LA 70112
Tel: 504-524-1331
E-Mail: char.schroeder@ritzcarlton.com

New Appointments & Food and Beverage Additions at The Ritz-Carlton, New Orleans

New Orleans, La., March 14, 2008

NEW APPOINTMENTS:

Executive Chef Matt Murphy

Matt Murphy has been appointed to the position of Executive Chef of The Ritz-Carlton, New Orleans, thereby overseeing all culinary operations for the hotel’s signature restaurant, Mélange as well as the Garde Mange, Banquet, In-Room Dining and Pastry kitchens. His career with The Ritz-Carlton, New Orleans began in 2002 when he joined the hotel as the Chef de Cuisine and then four years later he transitioned to the position of Executive Sous Chef. His recipes have been published in numerous publications and he has appeared on The Today Show, PBS, E! and the Travel Channel.

Murphy grew up in Blackrock, Ireland and studied culinary arts at the prestigious Cathal Brugha College in nearby Dublin. He went on to work in Michelin-starred restaurants throughout Europe and Asia, under such notable chefs as Dennis Lenihan, Marco Pierre White, Patrick Guilbaud, Paul Flynn, Michael Martin and Daniel Boulud.

Executive Pastry Chef Simone Fleming

Simone Fleming, a native of New Orleans, has been appointed to the position of Executive Pastry Chef. She began her career with The Ritz-Carlton, New Orleans when the hotel first opened in 2000 as the Executive Sous Pastry Chef. Fleming is renowned for her wedding cake designs and unique pastry creations, including a two-story gingerbread house that was featured in the New York Times and Wall Street Journal. Fleming has received numerous accolades. Fleming is a graduate of the Delgado Culinary Program and Warren Easton high school, both institutions are located New Orleans.

Executive Assistant Manager, Food & Beverage

Devin Burns, has been appointed to the position of Executive Assistant Manager, Food and Beverage after joining the reopening team of The Ritz-Carlton, New Orleans in 2006 as the Director of Meetings and Special Events. In his new role, Burns will oversee the restaurant, lounge and banquet operations. Burns began his hospitality career at the Marriott in Downtown Salt Lake City, Utah as the Assistant Restaurant Manager. He then transitioned into event management, working at the Renaissance in Washington, D.C. and a Marriott in Houston, Texas before joining The Ritz-Carlton, New Orleans.

New Food & Beverage Additions:

The Library, A Private Smoking Club

The former Library Lounge has been converted to a private membership-based club. Now called simply The Library, this club is only the second one of its kind in The Ritz-Carlton Hotel Company. While the entire hotel (rooms, restaurants and lounges) is non-smoking, the club is meant for those who choose to smoke. With an additional ventilation system and one hundred newly installed humidor boxes, members can enjoy their favorite cigar accompanied by their favorite spirit. Charter membership prices range from $1,000 to $2,500 while day passes can be requested through General Manager Myra deGersdorff for a $25 fee. Each month, there will be different tastings and seminars. Some will be conducted by the Spirits Sommelier while others will be led by the Whiskey Ambassador or the Cognac Concierge.

Sushi On Trois

On Trois, the popular lounge adjacent to Mélange Restaurant now offers a sushi bar experience every Thursday through Saturday evening. Sushi Chef Shonubu Yamamoto from Kyoto, Japan will prepare traditional offerings including a Spicy Tuna Roll and California Roll along with signature selections like the New Orleans Roll and Ritz-Carlton Roll. Menu prices range from $2.50 to $16. Get your Sushi On Trois (sushi on the third floor of The Ritz-Carlton, New Orleans).

Crawfish Concierge, Snowball Sommelier & Oyster Butler

Every Saturday from 11:00 a.m. until 2:00 p.m., the Courtyard, will be the focal point of the hotel. From March to July, the Crawfish Concierge teaches guests how to cook, peel and eat a Louisiana staple, crawfish. Every July to October, the Snowball Sommelier offers lessons in the art of making a traditional Southern snowball with flavors like nectar, vanilla cream and chocolate. In the courtyard, during the remaining months, the Oyster Butler holds court. He teaches guests how to shuck and eat flavorful oysters from the brackish waters of Louisiana. And, if you have too many beers while enjoying these unique services, you can call upon the assistance of the Recovery Concierge to aid with your hangover.

The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., (USA) currently operates 70 hotels in the Americas, Europe, Asia, the Middle East and Africa. Over 20 projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award, which recognizes outstanding customer service.

For more information contact The Ritz-Carlton toll free reservations at 1 (800) 241-3333, your travel consultant or visit www.ritzcarlton.com. The Ritz-Carlton, New Orleans is located at 921 Canal Street, New Orleans, Louisiana, 70112.

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