Chemist-Turned-Chef Works Culinary Magic at
New Classic Steakhouse
Emeril-inspired Chef Opens Rosen Shingle Creek's A Land Remembered

ORLANDO (August 2, 2007) - In an age endless reality TV shows and extreme makeovers, Chef James Slattery's story may not seem all that unusual. But 10 years ago, a career change like his was unheard of.

Slattery was recently named Head Chef at A Land Remembered, a classic American steakhouse which just opened at the new AAA Four Diamond Rosen Shingle Creek. For any other chef, it might seem like a logical, albeit, exciting career progression, but for Slattery, it's truly a dream come true.

In 1998, the hardworking 30-something was slaving away in the corporate world, making good use of his Master's degree in chemistry as a analytical chemist. Despite his mundane day job, he was a weekend warrior of the kitchen, having cooked recreationally since he was eight, and owning an impressive collection of more than 200 cookbooks.

Slattery's priorities changed, however, when he met famed Chef Emeril Lagasse at an Orlando book signing in 1998. He asked the New Orleans-based chef and TV personality what it takes to become a chef, and Emeril replied a single word. Not "BAM!" Simply "passion."

Slattery was so inspired, he left his career a chemist and applied for a job at Emeril's Restaurant at Universal City Walk. He was hired as a butcher, earning just $7 an hour, and slowly worked his way up through the ranks of the kitchen, absorbing as much as he could from Emeril and Chef Bernard. Despite his lack of formal training, after four years, Slattery was promoted to Sous Chef at Emeril's second Orlando restaurant, Tchoup Chop. Less than three years later, he was promoted to Executive Sous Chef.

"While I discovered that a career in science was not for me, my chemistry background gives me great instincts in the kitchen," said the chef. "Understanding how certain foods react to heat and cold, and how spices or other ingredients can enhance another food's flavor-those are all just the building blocks for creating an incredible meal."

Drawing on the understanding of "food chemistry," Slattery has been dubbed Orlando's own version of Alton Brown, ironically, yet another television chef made famous for his simple yet scientifically based recipes on the Food Network show "Good Eats."

After several grateful years under Emeril's tutelage, the enterprising chef, now just shy of 40, came to A Land Remembered at Rosen Shingle Creek to break out on his own and put his unique stamp on the new classic American steakhouse.

"As a chef, my passion is not, of course, for the food itself, but in for cooking for the enjoyment of my guests," said Slattery. "In that way, my ideals line up exactly with the Rosen passion for guest service. Everything, from the hotel's conservation efforts to its thoughtful and unique homage to Old Florida, made me realize that I wanted to be a part of building this legendary steakhouse."

For the executive team at Shingle Creek, Slattery's unusual career path was not an obstacle but an inspiration.

"We are thrilled to have one of Orlando's, if not Florida's, hottest culinary talents leading the charge at A Land Remembered," said Harris Rosen, President and COO of Rosen Hotels & Resorts. "This steakhouse has been a dream of mine for many years, and I fully trust that Chef James will carry out my grand vision through his expertly crafted menu."

A Land Remembered is open for lunch from 11 a.m. to 2:30 p.m. and for dinner from 5:30 - 10 p.m. The lounge is open from 11 - 1 a.m. The restaurant seats 120, while a private dining room seats 30, as does the lounge. For reservations, call 407-996-FOOD (3663).

In addition to A Land Remember, the hotel boasts a second upscale dining option in Cala BellaTM ("Creek Beautiful"). Cala BellaTM provides a decidedly different, yet equally impressive menu. This elegant Italian bistro boasts a magnificent private dining room (seats up to 30), a brilliantly stocked wine cellar, and presentation-cooking bar where individuals can comfortably dine alone or enjoy the chefs' companionship as well as their culinary delights.

Guests in search of a more casual dining experience need only head over to Café Osceola & Osceola Bar. With its Spanish revival décor and stunning views through floor to ceiling windows, this buffet restaurant, open for breakfast, lunch and dinner, is an excellent choice. In keeping with the Rosen tradition, the 18 Monroe Street Market offers guests a 24-hour restaurant with quick snacks and quick-to-order meals available for dine-in or take out. Smoooth JavaTM, located in the main lobby, is the destination of choice for anyone in search of superb coffee, smoothies or pastries. And if all these options still aren't enough, Rosen Shingle Creek also provides 24-hour in-room dining service.

Occupying a 230-acre site along Shingle Creek, the headwaters of the Florida Everglades, the 1,500-room Rosen Shingle Creek offers 445,000 sq. ft. of meeting/event space, a full-service nine-room Spa at Shingle Creek, twelve dining/lounging options, championship golf and an array of nature-focused activities.

For more information about Rosen Shingle Creek,
please visit www.rosenshinglecreek.com or call (866) 996-9939.