O�Connell initially will work with Bryan O�Shields, Fontainebleau Resorts� Senior Vice President of Food and Beverage, to finalize the design and implementation of the Miami Beach property�s culinary offerings.  In preparation for the resort�s reopening in mid-2008, O�Connell will be responsible for all food and beverage operations, including menu design, training and food production. 

Most recently, O�Connell served as Executive Chef at the Mandarin Oriental in Hong Kong.  There, he was responsible for a staff of 135 employees, operated ten restaurant and food outlets and managed the hotel�s kitchen development during a multi-million dollar renovation program.

�We are thrilled to welcome Sean to Fontainebleau Miami Beach,� said David Feder, the resort�s President and General Manager.  �We believe his global reputation and extensive experience will help us accomplish our goal of providing guests with memorable culinary experiences every time they visit.�

O�Connell began his culinary training at the National Maritime Union in San Francisco in 1987, supplemented by American Culinary Federation Apprentice Training in 1988.  He launched his career at the Wigwam Resort in Arizona, followed by various overseas positions in Hawaii, Germany and Singapore.  He served as Chef de Cuisine at Doc Cheng�s Restaurant in Singapore, voted one of the Top Ten Hotel Restaurants in the World in 1996 by Hotels Magazine.

As Executive Sous Chef at the Bellagio Resort Hotel & Casino in Las Vegas, O�Connell supervised 21 restaurant and food outlets with a staff of 850.  He returned to Asia in 2002 as Executive Chef and Food and Beverage Director at the Legian Resort Hotel in Bali, going on to serve as Executive Chef and Food and Beverage Director at the exclusive Banyan Tree Resort in Phuket, Thailand, before joining Mandarin Oriental.  

In addition to his exceptional culinary accomplishments, O�Connell has also held numerous worldwide promotions and special events.  He has been involved in guest chef promotions, gathering some of the world�s leading chefs, including Peter Doyle in Sydney, Alan Wong in Honolulu, Dawn Sieber in Miami and Ashish Deva in Goa.

Once the renovation and expansion of Fontainebleau Miami Beach is complete in mid-2008, the resort will feature eleven inviting food and entertainment venues, including three signature restaurants highlighting well-known, internationally acclaimed chefs.  A two-story steakhouse will overlook the picturesque pool and outdoor area, while an Italian bistro will feature breathtaking ocean views and a modern Chinese restaurant will tantalize the senses and rival the area�s finest dining experiences.  Additional food and beverage options include a three-meal restaurant, sushi bar, two-story oceanfront pool bar and grill with eat-in dining and stunning second-floor veranda, two satellite pools bars, lobby bar, quick-serve eatery and in-room dining.

The 1,504-room resort will also boast a world-class 40,000-square-foot spa, a magnificent new poolscape, two chic, energetic entertainment venues including an  indoor/outdoor ultra lounge experience and the resort�s marquee nightclub PURE, along with 58 meeting rooms totaling 150,000 square feet.  

Today, the first phase of the renovation and expansion project operates as Fontainebleau Suites Miami Beach, a 37-story luxury tower at the south end of the resort property offering 462 studio, one- and two-bedroom suites, along with a 4,300-square-foot penthouse ideal for small executive meetings and retreats.