The News Review:

- From correspondents in Sydney
- Future Prospects for the Thailand Tourism Industry
- James Wierzelewski Named New Execchef At Foxwoods And Mgm Grand A

From correspondents in Sydney
NEWS.com.au – Jun 10, 2008
Acres of mangrove forest surround 128 boxy white villas with sculptures by prominent Mexican artists creating the most sophisticated resort on Mexico’s eastern coast. Six Senses Hideaway Yao Noi Thailand (beach hotel) All the beauty of a remote destination without the hassle of being entirely off the grid. n the island of Yao Noi 45 minutes by boat from Phuket guests are surrounded by lush jungle tiny fishing villages and untouched beaches. The resort has 56 villas and private plunge pools in a pristine environment. Qualia Hamilton Island Australia (beach hotel) Billing itself as Australia’s first seven-star hotel Qualia has the requisite luxury trappings – personal infinity pools a 1000-bottle wine cellar – but the real stars here are architect Chris Beckingham and chef Stephane Rio who have modernised the notion of an Australian reef resort.

Future Prospects for the Thailand Tourism Industry
e-Travel Blackboard – e-Travel Blackboard (press release) – Jun 10, 2008
The governor mentioned in her speech that the Visit Thailand Year in 1987 and the Amzing Thailannd Year 2001-2002 proved overwhelming successful and TAT has been working continuously to come up with intriguing new campaigns and strategies to ensure teh message of communications it wants heard will reach its target markets. Realising the changes in consumer behaviour it has reclassified the products into seven clear categories tagged the “Seven Amazing Wonders of Thailand” are the World’s Friendliness Culture the land of Heritage and History Sun Surf and Serenity the Beauty of Natural Wonders your Sense with Unique Trends teh beauty of wellness and well being and the Land of Year Round festivals. With the reclassified segments and other several existing and upcoming hotels and properties referred to as ‘boutique’ the variety of products of Thailand eill be even more enhanced and the status of Thainad as one of the top ten desitnations for relaxation in visitor’s perception as Mrs. Phornsiri pointed out during the TTM+2008 media briefing will be strengthened. ther upcoming facilities include the airport rail link Bangkok’s Art and Culture Centre and an influx of hotel chain investment will also help boost up a better environment for the tourism industry. Meanwhile Thailand will focus on the MICE market and will be hosting upcoming MICE-related events including the 91st Lions Clubs International Convention with more than 25000 expected delegates from around the world.

James Wierzelewski Named New Execchef At Foxwoods And Mgm Grand A
Hotel interactive – Jun 10, 2008
In his new role as executive chef Wierzelewski will be responsible for managing all culinary operations for Foxwoods and the MGM Grand at Foxwoods including overseeing the day-to-day operations of 29 restaurants and lounges. ?We are thrilled to welcome Chef Wierzelewski to our team here at Foxwoods Resort Casino and the MGM Grand at Foxwoods? said Dennis Khanh vice president of food and beverage for both properties. ?With 20 years of experience working in France Belgium Thailand Malaysia Micronesia and the United States we are confident that his worldly expertise in the kitchen will contribute to our continued culinary success and will bring amazing depth to our award-winning restaurants. ? Wierzelewski cultivated his passion for food early in life beginning a two-year internship at the historic Pfister Hotel in Milwaukee at the age of 16. Following his internship Wierzelewski spent a decade with hotel restaurant innovator Hyatt Hotels opening several new restaurant concepts for the rapidly expanding Park Hyatt brand at locations across the United States. Wierzelewski spent much of his career abroad working as an apprentice with world-renowned chefs including Chef Roland Durand at the two-star Michelin-rated Le Pre Catalan in Paris and working in more than 18 restaurants including: Ma Maison a fine dining restaurant featuring innovative French cuisine in Bangkok Thailand; Lafite a traditional French fine dining restaurant in Kuala Lumpur Malaysia; Paulaner Brauhaus a Bavarian microbrewery in Bangkok Thailand; Miyako a Japanese restaurant in the Mariana Islands; and stateside spots like The Wine Cellar a modern French restaurant in Newport Beach Calif. ; and Parian a culturally inspired fine dining restaurant in Las Vegas… ?With 20 years of experience working in France Belgium Thailand Malaysia Micronesia and the United States we are confident that his worldly expertise in the kitchen will contribute to our continued culinary success and will bring amazing depth to our award-winning restaurants. ? Wierzelewski cultivated his passion for food early in life beginning a two-year internship at the historic Pfister Hotel in Milwaukee at the age of 16. Following his internship Wierzelewski spent a decade with hotel restaurant innovator Hyatt Hotels opening several new restaurant concepts for the rapidly expanding Park Hyatt brand at locations across the United States. Wierzelewski spent much of his career abroad working as an apprentice with world-renowned chefs including Chef Roland Durand at the two-star Michelin-rated Le Pre Catalan in Paris and working in more than 18 restaurants including: Ma Maison a fine dining restaurant featuring innovative French cuisine in Bangkok Thailand; Lafite a traditional French fine dining restaurant in Kuala Lumpur Malaysia; Paulaner Brauhaus a Bavarian microbrewery in Bangkok Thailand; Miyako a Japanese restaurant in the Mariana Islands; and stateside spots like The Wine Cellar a modern French restaurant in Newport Beach Calif. ; and Parian a culturally inspired fine dining restaurant in Las Vegas. In addition Wierzelewski received several prestigious awards including the Golden Siam Award for best French Restaurant (Ma Maison) in Bangkok in 1993 and in Kuala Lumpur he received the Bonlac Great Chefs of Asia Award naming him one of the Top Twelve Chefs of Asia in 1996. That same year he was also named Malaysia’s Best Chef of the Year.

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