With nearly 30 hotels in Northern California, JdV has been considered the largest operator of independent hotels in that region for almost a decade and adding to that in 2008 will be hotels in Sunnyvale, Santa Cruz, Big Sur, Sacramento, Santa Clara, Berkeley and Oakland. Over the next five years, JdV plans to double its 35 hotels with the majority of that growth happening in Southern California. The company is already represented in Brentwood/Westwood, Studio City, Huntington Beach, and Long Beach and plans to expand to locations in West Hollywood, Costa Mesa and San Diego are well underway (with the takeover of hotels in Venice Beach and Laguna beach currently in progress).

The realization of this aggressive California expansion strategy will position JdV as the second largest boutique hotelier in America, necessitating strong executive leadership. In addition to hotel operations and restaurant experience, a critical component for JdV (particularly in a time of growth) is knowledge surrounding the company's well-known design and creative processes. Fitting that mold is former senior vice president of new hotel operations (and thirteen-year JdV veteran), Ingrid Summerfield, who has rejoined JdV as Executive Vice President and Chief Operating Officer. Her extensive experience and tenure will help Joie de Vivre continue to grow as opportunities arise around the Golden State.

Providing executive representation in Southern California is nine-year JdV veteran, Fred DeStefano, who has been named Executive Vice President for that region, leading the area's development team. Senior Vice President of Operations Karlene Holloman has been promoted to oversee the Northern California region for the company. Holloman will manage Northern California operations with three VPs reporting to her, (David Curell, Mark Polochak and Eric Paul), each of whom are responsible for all hotels in the Northern California territory. Leading the expansion strategy, Christian Strobel, formerly the Senior Vice President of Development and Real Estate, has been promoted to Chief Development Officer. Strobel will continue to oversee the development department and lead strategy surrounding JdV's growth.

Finally, over the last fourteen months, JdV has also made significant changes in regard to its Food & Beverage infrastructure, bringing the company from zero in-house professionals to a new headquarters team of five food and beverage experts. Under the leadership of Vice President of Food & Beverage, Dave Hoemann, JdV is expected to open 13 restaurants before the end of Q1, 2009, tripling the number of restaurants it operates. Different from other hotel restaurateurs, Joie de Vivre expects to surprise local and out-of-town diners with its 'hotel' restaurants that offer unique and flavorful experiences. Joie de Vivre's commitment to be a food and beverage industry leader has necessitated the development of this team.

Bios

Fred de Stefano, Executive Vice President, Southern California

Fred brings more than twenty-five years of hospitality industry experience to his role at Joie de Vivre.

Prior to joining Joie de Vivre in March 1999, he held various positions with the nationally recognized hotel management firm of Winegardner & Hammons, Inc., and the former Guest Quarter Hotels.

While with WHI, Fred served as the opening general manager for Choice Hotel's International first all-suite hotels in Santa Ana, California through WHI's management agreement with licensee Robert P. Warmington Company. His career at WHI grew to include positions as regional director of marketing for WHI's West Coast managed hotels, eventually becoming Regional Vice President for the western region, and its variety of brands including Holiday Inns, Hilton, Radisson and Marriott hotels. During his ten years with Guest Quarters, Fred held various positions including Operations Manager and General Manager at hotels in Washington, D.C. and Atlanta, GA.

Fred earned his B.A. from the University of Dayton.

Karlene has nearly 20 years' experience in the hospitality industry in the US and Australia.

Karlene's career in the hospitality industry has spanned most all aspects of hotel operations, including hotel openings, day-to-day management and administration. She joined Joie de Vivre Hospitality in August 1998 and continues to be an evangelist for JdV's core values.

In her pre-JdV career, Karlene managed many and varied operational aspects of hotels, catering and restaurants throughout the hotel and resort industry in Australia.

Karlene's career highlights include opening major hotel/condo properties for Mirvac Hotels, Australia, the premier property/hotel developer in that country. She holds a diploma in Hotel and Catering Management from Ryde College in Sydney.

Christian brings a strong strategic pedigree to Joie de Vivre's executive team from his experience working with some of America's largest Fortune 500 companies during his tenure at Bain & Company.

During his time in Bain's London and San Francisco offices, Christian also participated in 15 private equity deals worth in excess of $7.5 billion.

Since joining Joie de Vivre in August 2004, Christian has been involved in numerous acquisitions/disposals and has been instrumental in Joie de Vivre's recent growth as a Company. Christian also played a pivotal role as co-founder of the Hotel Hero Awards, a recognition program for line level employees in the San Francisco hotel community with innovative awards such as the "Unsung Hero" and "Beyond the Call of Duty".

Christian also nurtured his sense of creativity in the Brand Management division of Procter & Gamble where he worked with Pampers in the UK. He earned his Masters in Economics from Edinburgh University in the UK.

As the Vice President of Food and Beverage. Dave Hoemann is responsible for overseeing Joie de Vivre's current collection of restaurants and will manage all aspects surrounding the development of new restaurants and other food and beverage elements."

Dave has 25 years of retail foodservice experience in restaurants and hotels with companies like Levy Restaurants and Lettuce Entertain You. Sixteen of these years were spent in operations, while the last nine years have been spent in marketing and concept development.

As Senior Vice President of Operations for Mark Miller's three Coyote Cafes, he developed an award-winning line of food products, retail food store and associated catalog business. He later opened his own consulting company Conceptivity which specialized in retail concept development for numerous clients including Tyson Foods.

Most recently, he held the Vice President of Marketing & Creative Services position with Compass Group -The Americas Division where he led teams responsible for franchise brand relationships, branded concept development, innovations, retail marketing campaigns, convenience retailing, sales support, and Balanced Choices, Compass Group's global wellness and nutrition program.

During his career, he has led various operations and creative teams in the development of over 30 new retail, restaurant and foodservice concepts. His greatest skill is his unique ability to combine marketing sensibilities with solid operational expertise.