Benchmark Appoints Peter M. Carl Executive Chef of Naples Bay Resort

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. October 14, 2008

HOUSTON, TX, June 3, 2008. Benchmark Hospitality has announced the appointment of Peter M. Carl as executive chef for Naples Bay Resort of Naples, Florida. In his new role, Chef Carl will be responsible for all aspects of the resort's food & beverage programming, including the Olio on Naples Bay restaurant. Roy Young, managing director, made the announcement.

"It is a pleasure to welcome Peter to Naples Bay Resort," said Mr. Young. "He is a highly experienced culinary professional who has worked in major markets and for important properties within the United States and Europe. He brings this expertise to our resort."

Peter Carl was previously the opening sous chef of The Hilton Waikiki Prince Kuhio Hotel on Oahu in Hawaii. In this role he was responsible for all aspects of kitchen operations and menu planning for the MAC 24/7 restaurant and for the hotel's in-room dining program. While there he also served as task force chef for other properties within the portfolio of the hotel's ownership company, implementing system-wide food & beverage standards.

Prior to this, Chef Carl served as chef de cuisine at the Cucina Rustica and the Dining Room restaurants of the Lodge at Vail in Vail, Colorado. Carl has also served as chef tournant for Chef David Burke at the Plaza Ath'en'ee Hotel in New York City. He gained extensive experience cooking while working as lead line cook for the Grouse Mountain Grill of Beaver Creek, Colorado, and as line cook at Tra Vigne Restaurant in Helena, California.

Chef Carl engaged in a prestigious apprenticeship under Dal Farra Brothers at their One Michelin Star restaurant, Locanda, in Puos d'Alpago, Italy. He is a graduate of the Culinary Institute of America in Hyde Park, New York, and received a Bachelors degree in English Literature from Centre College in Danville, Kentucky. He has also attended the Istituto Superiore di Gastronomia in Jesi, Italy. Carl developed his appreciation for food while on a study-abroad program in Strasbourg, France, a region rich with culinary traditions and fine restaurants. He and his family are relocating to the Naples area.