Fontainebleau Names Executive and Assistant Pastry Chefs

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. October 14, 2008

MIAMI BEACH, FL, June 4, 2008. Fontainebleau Miami Beach has named Jean-Marie Auboine Executive Pastry Chef and Sylvain Bortolini Assistant Pastry Chef for the iconic resort. Currently undergoing a spectacular $1 billion rebirth, the 22-acre Fontainebleau will debut this fall with 11 new restaurants and lounges and catering support for 200,000 square feet of meeting, pre-function and outdoor function space.

As Executive Pastry Chef, Auboine will be responsible for the complete pastry operations of the hotel including directing and guiding the entire culinary team in providing exceptional pastry quality and products. In conjunction with Executive Chef Sean O'Connell, he will develop and define standards for pastry preparation and presentation at the resort.

Bortolini will work closely with Auboine as Assistant Pastry Chef in overseeing the day-to-day running of the department. As head designer and producer of wedding cakes and special-order pastries, he will help re-establish Fontainebleau as a destination for those searching for the perfect cakes, pastries or chocolates to accompany their important events.

Most recently, Auboine served as Corporate Pastry Chef for Intercontinental Hotels in Mexico City overseeing pastry quality, chef training and menu development for eight hotels in the region. During this time, Auboine also served as Executive Pastry Chef for the Presidente InterContinental Mexico City. Winner of numerous accolades, Auboine was named Mexico's "Chef of the Year 2008" and a finalist in "Meilleurs Ouvriers de France" Chocolate & Confectionery Contest in 2007, as well as winner of the 2005 American Chocolate Masters and the Press Award at the 2005 World Chocolate Masters.

Prior to joining Fontainebleau, Bortolini worked alongside Auboine at the Presidente InterContinental Mexico City as Executive Pastry Sous Chef. In 2007, he won the revered Mexican Pastry Championship for his sugar work and chocolate sculpture. Bortolini has also served as Pastry Chef for two and three star Michelin-rated restaurants, esteemed hotels and gourmet chocolate shops in France.

Both Auboine and Bortolini have a Certificat d'Aptitude Professionelle (CAP), the basic French trade qualification in pastry, confectionery, chocolate and ice cream.

"We're excited to bring Jean-Marie and Sylvain together again and utilize their vast international experience at Fontainebleau," said David Feder, Fontainebleau Miami Beach President and General Manager. "Known in the industry for their dedication to quality, they will be a perfect fit for our emerging team of world-class culinary professionals."

Fronting the Atlantic Ocean, the new 1504-room resort's most distinguishing features will include two new towers; a 40,000-square-foot spa; and dramatic oceanfront poolscape featuring a free-form pool shaped as a re-interpretation of Lapidus' signature bow-tie design.

Fontainebleau Miami Beach will bring together noted chefs and designers to create dining destinations that are both dramatic and extraordinarily diverse. The resort will feature eleven inviting food and entertainment venues, including three signature restaurants highlighting well-known, internationally acclaimed chefs.