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Benchmark Appoints Hector Morales Executive Chef at
Turtle Bay Resort; A Former Chef to the King of Norway
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The Woodlands (Houston), Texas, September 10, 2006 - Benchmark Hospitality International has announced the promotion of Hector J. Morales Jr., to executive chef at Turtle Bay Resort, the landmark property on Oahu's North Shore.  Mr. Morales' distinguished culinary career includes a period when he was a chef for the King of Norway.  Robert Boyle, Benchmark's managing director for Turtle Bay Resort, made the announcement.

"It gives me great pleasure to welcome Chef Morales to his new role as executive chef for Turtle Bay Resort," said Mr. Boyle.  "He has made such a significant impact in the culinary excellence and artistry of the property over his decade of service.  Chef Morales has been instrumental in establishing the resort's culinary program as one of the finest in the Hawaiian Islands and is the recipient of many awards of excellence."

In his new position, Chef Morales will be responsible for the oversight and management of the resort"s kitchens and restaurants, including the Palm Terrace, Hang Ten Grill and 21 Degrees North.

Chef Morales' career is impressive.  He was previously executive sous chef for Turtle Bay Resort, a position he assumed in 1996.  Prior to this, he served as executive chef on the S.S. Independence and on the S.S. Constitution.  He held the same position for American Hawaii Cruises.  Before this, Morales was chef de cuisine at the Stouffer Wailea Beach Resort on the island of Maui, Hawaii.

Earlier in his career, Chef Morales served as senior sous chef at the Sydney Regent, Australia's premier Five Diamond Resort.  In 1985, Morales transferred to Europe where he continued his culinary education under the direction of Master Swiss, German and Norwegian chefs. For a period, he served as the banquet sous chef at S.A.S. Hotels Scandinavia in Oslo Norway.  Additionally, his career includes serving at the pleasure of the King and the Royal Family of Norway as banquet chef.  During his time in Oslo, he was also banquet sous chef at the Sheraton Hotel.

A native of Puerto Rico, Chef Morales credits his interest in the culinary arts to his mother, who was an accomplished chef in her own right. He began cooking at an Italian restaurant in New Jersey at the age of 14 and was later accepted into the coveted Johnson & Wales University Culinary Arts program.  Upon graduation in 1980, he served as the chef saucier at the Americana Snow King Resort in Jackson Hole, Wyoming.  His first appointment in Hawaii was as chef saucier on the S.S. Independence.

Located on the North Shore of Oahu, the 880-acre Turtle Bay Resort is operated by Benchmark Hospitality International and is a Preferred Hotels & Resorts Worldwide property -a collection of the world's finest independent luxury hotels.

Famous for world-class surfing, pristine white sand beaches, and its charming country setting, the North Shore also offers colorful cultural attractions, innovative ecological endeavors, and environmental adventures. 

For reservations or more information, visit www.TurtleBayResort.com; e-mail TBRreservations@benchmarkmanagement.com or call toll free (866) 827-5327.

Benchmark Hospitality International, an independent hospitality management company based in The Woodlands (Houston), Texas, operates resorts, conference centers, hotels and condominium resorts both domestically and internationally.  For locations of Benchmark Hospitality properties and for additional information, visit Benchmark's Website at www.benchmarkhospitality.com. 

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Contact:

Benchmark Hospitality International
The Woodlands (Houston), Texas
www.benchmarkhospitality.com

Ken Ellens
Ken Ellens Communications 
201-758-2864 / 201-758-2865-Fax
KenEllens@aol.com

Mr. Keoki Wallace
Public Relations Manager
Turtle Bay Resort 
808.293.6023  /  808.293.9147-F
kwallace@benchmarkmanagement.com

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Also See: Robert Boyle Named Resort Manager for Turtle Bay Resort on Oahu, Hawaii / September 2005
Steven L. Falsetti Appointed Executive Chef at Turtle Bay Resort, Oahu / May 2004

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