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Wyndham Grand Orlando Resort Bonnet Creek in Florida Names
Cory York as Chef de Cuisine of Deep Blu Seafood Grille


LAKE BUENA VISTA, Fla. (Dec. 8, 2011) — Wyndham Grand Orlando Resort Bonnet Creek, Orlando’s newest upscale resort, has appointed Cory York as chef de cuisine of the resort’s signature restaurant, deep blu seafood grille. Chef York brings more than 15 years of culinary experience, including training in Pan Asian cuisine and knowledge of seafood sustainability, to the restaurant’s celebration of the bounty of sea and land.

Chef York will oversee the direction and execution of deep blu seafood grille’s menu, specializing in a fusion of sustainable local seafood with the finest local organic produce Florida has to offer.  His passion for working with seafood is a testament to his past experiences as executive chef and operating partner of both the Oceanaire Seafood Room in Charlotte, N.C., and Nantucket Seafood Grill in Greenville, S.C. Prior to joining the new, full-service hotel, Chef York was chef de cuisine of Orlando’s Grand Bohemian Hotel.

“We are extremely fortunate to have Chef York leading the kitchen of deep blu seafood grille,” remarked Executive Chef Andrew Edwards who overseas the resort’s entire food and beverage program including five restaurants and bars. “With his passion for and understanding of sustainable and fresh seafood preparation, he is the perfect fit to the restaurant’s commitment to presenting guests with an unprecedented dining experience of compelling local flavor.”

A Mississippi native who began his career as a saucier in a French bistro and trained at the Pennsylvania Institute of Culinary Arts, Chef York soon found his calling and passion for working with seafood on the Big Island of Hawaii staging at Roy Yamaguchi’s restaurant in the Hilton Waikoloa Village.  He will look to fuse his Pan Asian expertise with an American modern twist on deep blu seafood grille’s distinctive menu.

The one-of-a-kind experience at deep blu seafood grille features a Top Catch menu of six to eight of the day’s best selections with no more than 36 hours between line and plate, handcrafted sushi, 1855 Brand Premium Black Angus Beef, creative cocktails and more.  Chef York and the entire deep blu seafood grille staff are committed to providing guests with the freshest seafood, harvested utilizing sustainable methods only, flawlessly executed in the restaurant’s open-air kitchen and served in a manner that allows fresh taste and natural beauty of the ingredients to shine through. The restaurant serves dinner and special events upon request with a private dining room for up to 24 guests.

For information about deep blu seafood grille at Wyndham Grand Orlando Resort Bonnet Creek or to make reservations, call (877) 999-3223 or visit www.wyndhamgrandorlando.com .

The Wyndham Grand Orlando Resort Bonnet Creek, located at 14651 Chelonia Parkway inside the Walt Disney World Resort gates, boasts 400 rooms and suites, 25,000 square feet of flexible meeting space, five food and beverage outlets, a zero-entry pool, 18-hole championship golf course and Blue Harmony™  spa.  It joins the prestigious Wyndham Grand® Collection, an ensemble of distinguished hotels within the Wyndham Hotels and Resorts® brand that represent one-of-a-kind experiences in key destinations with refined accommodations, attentive service and relaxed surroundings.  The hotel is managed by Wyndham Hotel Management, Inc.

Wyndham Hotels and Resorts, LLC, a subsidiary of Wyndham Worldwide Corporation (NYSE: WYN), offers upscale hotel and resort accommodations throughout the United States, Europe, Canada, Mexico, China and the Caribbean. All Wyndham® hotels are either franchised by the company or managed by Wyndham Hotel Management, Inc., one of its affiliates or through a joint-venture partner. Additional information and reservations for all Wyndham hotels are available by calling (800) WYNDHAM – (800) 996-3426 – or visiting www.wyndham.com.
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Contact:

Kristie Deptula
Quinn & Co.
212-868-1900 x257
kdeptula@quinnandco.com

Morgan Painvin
Quinn & Co.
212-868-1900 x256
mpainvin@quinnandco.com


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