The Grand Del Mar adds to Growing Team of Culinary Professionals
New Executive Chef and Executive Pastry Chef Join Luxury Resort

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SAN DIEGO, Calif. - (September 20, 2007) - The Grand Del Mar, the much-anticipated 249-room luxury resort slated to open this October, has added a talented duo to its growing culinary team, with Jason McLeod taking charge as the new executive chef and Thierry Delourneaux as executive pastry chef.

As executive chef for The Grand Del Mar, owned and operated by Manchester Grand Resorts, McLeod will oversee all culinary operations - including the stand-alone Clubhouse Grill; Amaya, the all-day Mediterranean bistro-style restaurant within the resort; the Lobby Lounge; a casual venue at the main pool; in-room dining; and a gourmet shop with specialty items and sandwiches.

"We are honored to have these experienced professionals join our growing team," said Thomas Voss, president of Manchester Grand Resorts. "Our food and beverage program already has a proven track record with our signature restaurant, Addison, which opened nearly a year ago to much critical acclaim. We are confident that both Jason and Thierry will help take our already stellar culinary operations to even higher standards of excellence."

Previously with Four Seasons Resorts for seven years, McLeod was most recently executive chef for the Four Seasons Resort in Great Exuma, Bahamas, where he was in charge of three dining venues and a staff of 65 cooks. He was also the opening executive chef for the Four Seasons Resort in Whistler, British Columbia and helped open Four Seasons properties in Costa Rica, Miami and Toronto. Prior to that, he worked for the Fairmont Chateau Whistler Resort in British Columbia, and gained experience in London, England, where he worked at several one- and two-star Michelin restaurants. He has received numerous honors and accolades throughout his career, including several Four Seasons' "Manager of the Quarter" awards and the USA Rice Federation "Chef of the Year" achievement. In his new role at The Grand Del Mar, McLeod says he will take "full advantage of the region's abundance of local farms, cheese makers, wineries and fisheries." The Vancouver, Canada native now lives in La Jolla.

Working closely with McLeod, Delourneaux, the resort's accomplished new European-trained pastry chef, has been tapped to take charge of bakery operations throughout the resort, including the signature fine dining venue, Addison. He will also collaborate with the entire food and beverage team to develop an inventive line-up of pastries, confections, breads, in-room amenities and other items. Delourneaux was most recently the acclaimed executive pastry chef at The Beverly Hilton in Los Angeles, and while there, he was recruited to develop the dessert menu for the 2007 Golden Globe Awards event. He was also the executive chef for The Ritz Carlton Hotel in Tyson's Corner, VA, and executive pastry chef at Park Avenue Catering and Food Attitude - upscale catering companies in New York City. A native of Guadeloupe, he trained as a pastry cook in Montreal and Paris, and completed a Pastry Chef certification from the French Chamber of Trade.

About The Grand Del Mar
Situated amid a pristine private reserve in Coastal North San Diego County, The Grand Del Mar is slated to open October 6, 2007.

When complete, the luxury resort will feature: 249 elegantly appointed guestrooms and suites; San Diego's only Tom Fazio-designed championship golf course; two outdoor, lighted tennis courts; a 21,000-square-foot Renaissance-inspired spa; four swimming pools; regional dining, including Addison, the signature restaurant which is now open; an enclave of residential Villas; and more than 20,000 square feet of indoor/outdoor meeting space.

For more information, call 858-314-2000 or visit the visit the website at www.TheGrandDelMar.com