MAY 2, 2008. George Terpilowski, general manager of The Fairmont Washington, D.C. is pleased to announce the appointment of Hubert Billod-Morel to director of food and beverage.

With a degree from the Hotel Management School of Audincourt, France, in classic French cooking, Billod-Morel spent many years honing his culinary skills in Brazil, Canada, France, Portugal, Spain and New York City. Prior to joining The Fairmont Washington, D.C. he was the Executive Sous Chef and Executive Chef of The Plaza Hotel in New York City for over three years. During that time, he oversaw a 48-million dollar food and beverage operation including the Palm Court the Oak Room and the Oyster Bar.

Previously, Billod-Morel served as Executive Chef at The Fairmont Tremblant in Quebec, Canada. His exceptional leadership qualities were immediately recognized, and he was promoted from Banquet Chef to Executive Chef in just nine months. He also received several awards, including "Manager of the Quarter”, and twice lead his team to the honor of "Department of the Year”.

Before obtaining his position at The Fairmont Tremblant in 1997, Chef Billod-Morel served as the executive chef at the Hotel Sequoia Lodge in the Disneyland Paris Resorts.

The Fairmont Washington, D.C., located in the city's fashionable West End, is convenient to the finest museums, theaters (including the Kennedy Center), shopping and dining. Close to two metro stations, it is five miles from Reagan National Airport and 33 miles from Dulles International Airport. Fairmont Gold accommodations on the ninth floor, form a 'hotel within hotel', offering an urban oasis for those who desire exclusivity, privacy, pampering and extraordinary services and amenities. For business or pleasure, The Fairmont Washington, D.C., a AAA Four-Diamond hotel, is the nation capital's premier address for a truly luxurious hotel experience.