Chef and Food and Beverage Director Join Miramonte Resort

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. October 14, 2008

INDIAN WELLS, CA, April 4, 2007. Mark Hickey, vice president of operations for Destination Hotels & Resorts, recently announced appointments to the culinary leadership team at the company's Miramonte Resort & Spa in Indian Wells, Calif. Executive Chef Robert Nyerick will oversee culinary operations at Restaurante Brissago and all banquet operations, while Leopold Krenn was appointed food and beverage director for the property. Chef Nyerick's style and flair will influence Brissago's Mediterranean-inspired cuisine with new menus showcasing local and regional purveyors.

"It is truly a pleasure to welcome Robert and Leopold to Miramonte," said Miramonte General Manager Richard Behr. "Miramonte and Restaurante Brissago has long been known for superior quality, freshness, and innovative cuisine, and with Robert and Leopold taking the reins, I am confident the legacy of exceptional dining will continue."

An American-born chef, Robert Nyerick comes to Miramonte from the notable Palm Springs eatery Spencer's Restaurant, where he has led the kitchen staff for more than two years. Previously he was the Executive Sous Chef at the Four Seasons Beverly Wilshire Hotel for 13 years. Previously, Nyerick worked abroad at notable properties including; the Swiss Hotel Boston, Bellevue Palace Hotel, Bern, Switzerland and Swiss Grand Hotel, Seoul, South, Korea. In addition, he has worked with food and beverage festivals in Melbourne, Kuala Lumpur, and Hong Kong. Prior to his international experiences, Nyerick was the Executive Sous Chef at the Copley Plaza Hotel and held the same position at the Westin Hotel, both in Boston, Mass. He has cooked for royalty, dignitaries, sports and entertainment icons, and some of the most influential business people in the world. With a Bachelor of Arts degree in Hospitality Management from Florida International University, as well as A.O.S. degree from the Culinary Institute of America in New York, Nyerick has the skills, experience, and passion to take Ristorante Brissago to new levels of success.

"I am so honored to come to Miramonte and Destination Hotels & Resorts," said Nyerick. "My experience and travels have taken me around the globe, and along the way I was able to work with three-star Michelin Chef Louis Outhier, Jean George Vongerichten, Jurg Blaser, and Heinrick Lauber. It's my goal to use the wealth of experience and knowledge I gained cooking internationally and blend it with the resort's charm. I want Miramonte to become the premier dining and resort destination in the California desert."

The arrival of Nyerick at Miramonte Resort & Spa and Restaurante Brissago will be closely followed by new menus for the resort's food and beverage program including new offerings for group and event functions in the property's new 6,000-square-foot Mediterranean Ballroom. "Nyerick will play an instrumental part in the success of the new Mediterranean Ballroom as his innovative menus will serve as a major component for group/event functions," said Behr.

Leopold Krenn comes to Miramonte from ClubCorp Inc., The Indian Wells Country Club, where he was the Operations Manager facilitating communications between all departments, developing promotional ventures and tracking budget and financial aspects. Krenn was also the Operations Manager at ClubCorp Inc., Desert Falls Country Club where he also served as Food and Beverage Manager. Privously, Krenn was the Food and Beverage manager at the Lake Arrowhead Country Club and before that served as head waiter for Crystal Cruise Line. With a degree in Hotel and Restaurant Management from the Hotel Management School in Bad Gleichenberg, Austria, Krenn has the experience and operational know-how to ensure Miramonte Food and Beverage success.