Cap Juluca Appoints Executive Chef

French Chef Rene Bajeux

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. October 14, 2008

ANQUILLA, BWI, August 19, 2008. Cap Juluca, the award-winning luxury resort on the pristine Caribbean island of Anguilla has tapped acclaimed classic French chef Rene Bajeux to spearhead its culinary operations.

Cap Juluca's General Manager Gary Thulander stated that Bajeux will take charge as executive chef for the resort, overseeing three restaurants, as well as in-room dining and catering.

"Rene Bajeux's impeccable credentials, creativity and tireless work ethic will be essential to our management team as we look to upgrade this renowned, world-class resort," Thulander said. "He has an impressive track record in the culinary and hospitality industries, and we are very proud to have him join our team of industry professionals."

Added Bajeux, "I am thilled to take this new position and am very excited about the opportunities Cap Juluca has to offer. The resort has an important legacy to live up to, with stellar service and dedicated staff who are ready to take Cap Juluca to the next level."

In his new position, Bajeux - born and raised in Alsace-Lorraine, France - will lend his considerable expertise to the development of new concepts and menus for the resort's three restaurants, including the fine dining venue Pimms', George's and Kemia which will be re-concepted as a Pan-Asian restaurant. In addition, he will supervise approximately 80 employees and oversee staff training and development.

Bajeux certainly has the expertise and credentials to take this already impressive resort to even higher standards of excellence. One of just 50 French Master Chefs in the United States - as designated by the Ma^itre Cuisinier de France - he began his culinary career as an apprentice at age 14, and then trained as a cook in the French Navy. He spent his early career in Montreal, working at some of the city's finest restaurants, and then moved to Maui, where he worked as executive chef of the Four Seasons Resort, eventually relocating to the Four Seasons Beverly Hills in the same position. He also worked at several fine dining restaurants in Chicago, including a stint as executive chef/partner at Bristrot Zinc, a three-star bistro.

More than ten years ago, he moved to New Orleans to work as executive chef at the city's venerable Windsor Court Hotel, overseeing its fine dining venue, The Grill Room - Louisiana's only Mobil Five-Star and AAA Five Diamond restaurant. He later joined the prestigious Renaissance Pere Marquette Hotel, serving up authentic French cuisine at its acclaimed Rene Bistrot. Last year, he took the helm of another classic French venue, La Provence in Lacombe, Louisiana, where he was hired as a chef/partner to advance the restaurant's "farm to table" agenda.

Throughout his more than three-decade culinary career, Bajeux has accrued numerous accolades for his classic culinary approach, among them Esquire magazine's "Best New Restaurants," "Chef of the Year" from the American Tasting Institute; and inclusion among "America's Top Tables," Gourmet magazine. He has hosted many dinners at The James Beard House in New York City and was designated "Outstanding Member, 1997-2000" by The James Beard Foundation.