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BLUE ON BLUE AT AVALON BEVERLY HILLS WELCOMES SCOTT GARRETT AS NEW EXECUTIVE CHEF

--From creative new dishes to the “Kick the Blues” happy hour, Garrett brings a fresh new twist to the dining experience at Avalon Beverly Hills--

February 25, 2008 (Beverly Hills) - Kor Hotel Group, the Los Angeles based hotel management firm and real estate company, has appointed rising culinary talent Scott Garrett as Executive Chef at Avalon Hotel’s blue on blue restaurant. Bringing a passion for the Golden State’s bounty of organic and artesian products to the post, Garrett has begun crafting new menus of innovative California cuisine that are bound to delight diners and add an exciting new chapter to blue on blue’s tradition of culinary excellence. Noted for his adventurous presentation style and playful use of colors and textures, Garrett brings with him a fresh point of view and approach to each plate at blue on blue. “I’m interested in keeping my new menus relatively simple, while making food fun again.”

Demonstrating Kor’s commitment to growing its culinary talent, Scott Garrett was previously Executive Sous Chef at Whist at Viceroy Santa Monica, another Kor property. A native Texan who was raised outside of Houston, Garrett began experimenting in the kitchen as a young boy and was regularly cooking for his parents by age 13. While studying psychology at Stephen F. Austin State University in Texas, Garrett also worked part-time as a waiter and bartender in various restaurants, eventually falling in love with the hospitality industry. A fortuitous meeting with a chef from the Culinary Institute of America cemented his decision to try a different career path, and, upon graduation from Austin State in 1997, Garrett had no trouble choosing cooking over counseling.

The aspiring chef entered an American Culinary Federation Apprenticeship Program at Colorado Springs’ The Broadmoor. The rigorous, four-year program encompassed 6,000 hours of training at the luxury hotel. After completing his apprenticeship in 2000, he remained at the resort, working as Demi Chef at the elegant Penrose Room and at Stratta’s, a dining venue at the hotel’s golf club. He then accepted his first Executive Chef position at Breadheads Bakery & Café in Colorado Springs. There, Garrett created menus for breakfast, lunch, and dinner while also apprenticing as a baker.

Moving to Southern California in 2006, Garrett became Executive Sous Chef under Chef Warren Schwartz at Whist, the fine-dining restaurant at Viceroy Santa Monica. Garrett’s tenure under Schwartz, along with Kor’s commitment to its culinary talent, contributed to his development as a head chef and made Garrett the natural choice for Executive Chef at blue on blue. In his new position, Garrett is responsible for all kitchen operations and menu creation at blue on blue, as well as 24-hour in-room dining at Avalon Beverly Hills and crafting special event menus for up to 150 diners.

Starting his new role off with a splash, Garrett is introducing a “Kick the Blues” poolside happy hour in March. Available Monday through Friday from 4:00 p.m. to 7:00 p.m., guests are invited to “graze” and “gulp” a unique selection of tapas-style happy hour menu specials, available for $6 each or three items for $15, and a selection of $8 drink specials. Garrett is also pleased to welcome his newly appointed culinary team at blue on blue: Sous Chef Brett Robbins and Chef de Cuisine Kellie Knox. “I can’t wait for guests to feel the energy that this exciting new team will bring to the dining experience at blue on blue. There is nothing better than a kitchen filled with creative minds and spirits—the excitement really translates to the food.”

blue on blue is open 7-days a week for breakfast from 7:00 a.m. to 11:30 a.m., lunch from 11:30 a.m. to 3:00 p.m., appetizers from 3:00 p.m. to 11:00 p.m. and for dinner from 6:00 p.m. to 11:00 p.m. Brunch is also offered every Saturday and Sunday from 11:00 a.m. to 3:30 p.m. Reservations can be made by calling 310.407.7791 or by visiting www.avalonbeverlyhills.com

About Avalon Hotel

Named one of the best city hotels in Town & Country’s “Luxury Survey,” Avalon Beverly Hills is an innovative hideaway that merges contemporary updates with classic mid-century style. Avalon offers guests a stylish home-away-from-home experience that embraces Southern California's relaxed "patio lifestyle." Ideally situated in a quiet residential slip of Beverly Hills and designed by Kelly Wearstler Interior Design, the hotel is appointed with vintage and custom-designed furniture: George Nelson lamps, Isamu Noguchi tables, chairs inspired by Charles Eames.

About Kor Hotel Group

The Kor Group is a privately held real estate development and management firm with investments primarily in hotels, resorts and multi-family real estate. Kor Hotel Group, the hospitality division of Kor, holds a diverse property portfolio and manages both its own assets and non-owned hotels under third-party management agreements. Kor Hotel Group’s properties include Viceroy Santa Monica and Viceroy Palm Springs, Avalon Hotel and Maison 140 in Beverly Hills, The Tides South Beach, Chamberlain in West Hollywood, Loden in Vancouver, The Tides Riviera Maya on the Yucatán Peninsula and Villa del Sol in Zihuatanejo on the Mexican Riviera. Resorts and Residences projects in Miami, Anguilla and Riviera Maya are forthcoming in 2008 and 2009.