Press Releases

GABRIEL GABRESKI JOINS AVALON HOTEL'S BLUE ON BLUE RESTAURANT AS NEW EXECUTIVE CHEF
Kor Hotel Group appoints rising talent to dish out creativity at trend-setting Los Angeles hotel

May 2006 (Beverly Hills) - Kor Hotel Group, the Southern-California based boutique-hotel operator, has appointed Gabriel Gabreski as Executive Chef at Avalon Hotel's blue on blue restaurant. Gabreski brings to the position a career characterized by a steady stream of notable achievements, from formal training at the California Culinary Academy and experience-training with such top-tier chefs as Roland Passot and Rocco DeSpirito, to membership in the team that opened Daniel Boulud's four-star Daniel and Chef de Cuisine positions at prominent resort hotels.

In making the announcement, Mitch Mehr, Kor Hotel Group Vice President of Food and Beverage, said: "Gabriel's exceptional skills and the creativity he brings to the kitchen at Avalon have made him an invaluable addition to our team. Blue on blue has built a very distinguished reputation for itself over the years, and Gabriel's leadership is certain to enhance it further."

Gabreski's craft is rooted in a market-driven approach that marries the freshest, locally-available products to the classical preparatory techniques of his French culinary training. While letting the uncluttered purity of quality ingredients lead, Gabreski's dishes are subtly infused with the eclectic spirit for which California cuisine is known, capturing flavor cues from Latin America and the Caribbean, Italy, Asia and more. For Avalon's casual, yet urbane blue on blue, Gabreski has created a seasonally-inspired New American menu ideally suited to the venue's relaxed patio atmosphere. Current dinner offerings include Sunchoke Soup with Red Wine and Spiced Sunflower Seeds; Wild Atlantic Salmon with Fava Beans, Eggplant Caviar, Capers and Golden Raisins; and Pork Tenderloin with White Corn Polenta, Smoked Ham, Apple and Watercress.

"My inspiration for cooking comes primarily through my family," notes Gabreski, a native of San Francisco's bay area. "On my father's side, they were all outdoorsmen - hunters and fishermen - which impressed on me the value of working from fresh, raw ingredients. On my Italian side, the focus of get-togethers was always food; the social value of dining was fundamental." As a graduate of the prestigious California Culinary Academy, Gabreski began his promising professional career in 1996 at La Folie in San Francisco, gaining classical French culinary training under the auspices of Chef Roland Passot. Before long, Gabreski's growing curiosity brought him to New York City for an intense education in East-West fusion at Rocco DeSpirito's three-star Union Pacific. A year later he joined the opening team of Daniel Boulud's four-star Daniel, where he also worked under Chef Johnny Iuzzinni, currently of Jean George. Gabreski has also worked as Chef de Cuisine at the Four-Diamond Westin St. John resort in the U.S. Virgin Islands (specializing in Caribbean cuisine) and at St. John's La Tapa (training in Spanish food). 2003 brought Gabreski back to California as consulting chef for the Inn at Rancho Santa Fe before he joined the Four Seasons Aviara in San Diego.

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 in South Beach, Chamberlain in West Hollywood, The Jefferson in Washington D.C. and Campton Place in San Francisco, as well as forthcoming Viceroy Resorts and Residences in Miami, Anguilla and Riviera Maya debuting in 2008 and 2009 and The Tides Playa del Carmen, set to premiere in 2008.

Kor properties all feature award-winning, media-recognized dining establishments, including Whist at Viceroy Santa Monica, blue on blue at Avalon Beverly Hills, Citron at Viceroy Palm Springs, The Bistro at Chamberlain West Hollywood, 1220 at The Tides and Campton Place Restaurant.