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at Turtle Bay Resort, Oahu |
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NORTH SHORE, OAHU, HAWAII, April 2004 � Benchmark Hospitality of The
Woodlands (Houston), Texas, has appointed Steven L. Falsetti executive
chef at Turtle Bay Resort, the landmark property located on Oahu's North
Shore. Mr. Falsetti brings 19 years of distinguished experience in
the culinary arts, executive management and quality control to his new
position at Turtle Bay Resort. Abid Butt, managing director, made
the announcement.
Previous to this, Falsetti was executive chef at Encounter Restaurant, of Los Angeles, California, and the Delaware North Company in Buffalo, New York. He also oversaw three restaurants at LAX International Airport, in Los Angeles, with revenues of nearly $13 million. Mr. Falsetti has worked for a number of well-known hotel brands throughout his career and in positions of increasing responsibility. These include the Portofino Hotel and Yacht Club of Redondo Beach, California; Ritz-Carlton Hotels in Hawaii and Cancun, Mexico; Bally's Hotel and Casino, Las Vegas, Nevada; and Marriott Hotels. Falsetti attended the prestigious Johnson & Wales University of Providence, Rhode Island, and the Culinary Institute of America, Greystone Napa Valley. He is expert in the preparation of Pacific Rim, French, Italian, American, and Mexican cuisine. He has filmed a dozen television shows for the Food Network, and has developed and prepared menus for the international gastronomic organization, the Chaines des Rotisseurs in Hawaii and Cancun, Mexico. The 880-acre Turtle Bay Resort is located on the North Shore of Oahu, home to some of the world's most exciting and legendary surfing spots. Managed by Benchmark Hospitality, the resort's accommodations include a 401-room hotel and 42 luxury Beach Cottages. Turtle Bay Resort is the only resort on Oahu with 36 holes of championship golf: the Fazio and Palmer courses. Benchmark Hospitality, an independent hospitality management company based in The Woodlands (Houston), Texas, operates resorts, conference centers and hotels both domestically and internationally. |
| Contact:
BENCHMARK HOSPITALITY
Ken Ellens
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