L'Auberge Del Mar

Del Mar, Calif.- March 13, 2012- L'Auberge Del Mar is turning off the lights in support of World Wildlife Fund's (WWF) Earth Hour from 8:30 to 9:30 on March 31, 2012. Hotel guests will be provided with "green" flashlights and asked to turn off guestroom lights for the hour. In the Lobby Lounge, lights will be dimmed and patrons can enjoy specially priced earth-friendly, organic wines by the glass.

"Through our corporate Destination Earth program, L'Auberge Del Mar is committed to lessening our footprint and supporting earth-friendly initiatives," said Director of Sales & Marketing Francine Williams. "Earth Hour is a simple way to do a bit of good for our environment, and guests can have a little fun with it along the way."

World Wildlife Fund's Earth Hour is a worldwide campaign to raise awareness of sustainability issues. In a collective display of commitment to a better future for the planet, people around the world are being asked to turn off lights for an hour at 8:30 p.m. on March 31, 2012. Through Earth Hour, WWF hopes to draw attention to important environmental causes including the disappearance of natural habitats and biodiversity, pollution and climate change.

L'Auberge Del Mar is an active participant in Destination Hotels & Resort's Destination Earth initiative, which seeks to promote environmental sustainability through green teams and hotel best-practices. Since the program's inception in 2008, properties throughout the DH&R collection have implemented more than 60 eco-friendly measures ranging from energy efficient lighting and reduction of water usage to property-wide recycling and purchasing eco-friendly products in all areas. Although the company has set operational benchmarks for various eco-friendly measures, the cornerstone of the program is property-based Green Teams who implement these practices and also create customized initiatives that work well in their particular operating environments and communities. A sampling of the eco-friendly practices at L'Auberge Del Mar includes energy efficient lighting, earth friendly kitchen equipment, recycled kitchen flooring, biodegradable "to go" boxes and donation of used oil for Biodiesel fuel conversion. The property also participates in the Clean the World program which sterilizes and recycles soap and shampoo and sends it to underprivileged countries.

(Bonsall, CA) February 2, 2012- JLK Communications, a luxury hospitality PR and marketing firm in Southern California, announced the addition of L'AUBERGE DEL MAR to its list of prestigious travel clients. JLK will provide strategic public relations and media relations services throughout the important introduction of the property's new executive chef.

"It's an honor to be selected to tell the news of Del Mar's most prestigious property. We are thrilled that our knowledge of and success with promoting luxury hotel experiences will be utilized right here in our home of San Diego," said Lori Kennedy, partner.

Located in the heart of Southern California's most picturesque coastal village of Del Mar, L'Auberge Del Mar overlooks the Pacific Ocean and offers a resort experience reminiscent of a private, coastal estate. Managed by Destination Hotels & Resorts, this historic seaside hotel offers 120 guest rooms and suites, refreshing dining options, a cheerful and cozy spa, a private path to the beach and peaceful pool area. The award-winning, signature restaurant, KITCHEN 1540, blends energy and intrigue with a fresh, lively atmosphere. The restaurant's extensive offerings meld the classic and the unexpected, making KITCHEN 1540 something one simply has to try when dining in Del Mar. For more information, please visit www.laubergedelmar.com or www.destinationhotels.com


About JLK
JLK Communication's expertise in the hospitality industry spans more than 10 years, with the partners bringing more than 40 years of luxury, lifestyle and experience to its clients. Among the roster of clients JLK has worked with are: Four Seasons Hotels & Resorts (corporate); Four Seasons properties including Punta Mita, Maui, Newport Beach, Las Vegas and Aviara; Four Seasons Residence Club; Teton Ridge Ranch (a Paul Allen property); Solstice; Hotel 71 Chicago, Regent Beverly Wilshire, LA; Maui Visitors Bureau; British Airways; Terranea Resort; and VISIT Oceanside.

JLK Communications' purpose is to be an integral extension of the communications and marketing efforts for a small number of clients. The partners of the business perform all of the company's tasks, ensuring an extraordinarily high level of experience and excellence across every project.

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Del Mar, Calif.- January 17, 2012- L'Auberge Del Mar's KITCHEN 1540, one of San Diego's preeminent dining establishments, demonstrates its attraction once again as it lures the seasoned culinary talents of Scott Thomas Dolbee in his new role as Executive Chef starting Jan. 23, 2012. Chef Dolbee will oversee all of the food and beverage operations at the 120-room hotel in San Diego's picturesque coastal village of Del Mar, including the popular KITCHEN 1540.

"Finding a chef to build on the acclaimed reputation of KITCHEN 1540 was a task we embraced with fervor and determination," said Michael Slosser, vice president and managing director of L'Auberge Del Mar. "We sought the one individual who we knew would use their talents to continue the evolution of KITCHEN 1540 - we found those skills, and more, in Scott."

Dolbee joins L'Auberge from Four Seasons Resort Whistler. Executive Chef since 2008, Dolbee helped Four Seasons Whistler earn Canada's only Five Diamond distinction and was an integral part in the concept, design and launch of the property's popular SIDECUT restaurant. Dolbee also managed the resort's culinary operations during the 2010 Winter Olympics and Paralympics in Whistler, as well as partnered with First Nation's to develop an indigenous-inspired menu for the nearby Squamish Lil'Wat Cultural Center.

A Los Angeles native, Dolbee started his culinary career at age 18 as a chef tournant for the Ritz-Carlton Laguna Niguel in Laguna Beach. His progression included positions in kitchens around the country from the prestigious Jonathan Club in Los Angeles and Manele Bay Hotel in Hawaii, to Wauwinet Inn in Nantucket and The Sagamore Resort in New York. In 2001, Dolbee joined one of Orange County's top free-standing restaurants, Pinot Provence, as sous chef working under famed culinary master Joaquim Splichel, then went on to earn enthusiastic reviews as Executive Chef of French 75 restaurant in Laguna Beach. In 2004, Dolbee returned to the hotel industry and successfully launched the Four Seasons Beverly Wilshire's acclaimed The Blvd restaurant as chef de cuisine.

"I'm thrilled to return to Southern California, and especially to a property that has such great culinary momentum as L'Auberge," said Dolbee. "I love utilizing all styles of cooking and draw inspiration from the freshest local ingredients and global culinary influences."

Dolbee's impressive resume includes multiple appearances at the James Beard House in New York, as well as regional culinary events such as Chefs of Orange County, Star Chefs and Picnics des Chefs. He will relocate to San Diego with his wife and three young children.
About L'Auberge Del Mar
Located in the heart of Southern California's most picturesque coastal village of Del Mar, L'Auberge Del Mar overlooks the Pacific Ocean and offers a resort experience reminiscent of a private, coastal estate. Managed by Destination Hotels & Resorts, this historic seaside hotel offers 120 guest rooms and suites, refreshing dining options, a cheerful and cozy spa, a private path to the beach and peaceful pool area. The award-winning, signature restaurant, KITCHEN 1540, blends energy and intrigue with a fresh, lively atmosphere. The restaurant's extensive offerings meld the classic and the unexpected, making KITCHEN 1540 something one simply has to try when dining in Del Mar. For more information, please visit www.laubergedelmar.com or www.destinationhotels.com.

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Del Mar, Calif. – March 2011 – Honored for outstanding performance at the 2011 Corporate Sales & Marketing Conference in the DH&R collection is L’Auberge Del Mar. A significant accomplishment for the 120- room Southern California beach resort reminiscent of a private, coastal estate in lovely Del Mar, California. Among Travel & Leisure’s Top Resorts for 2011, L’Auberge has garnered some of the most notable recognition in the industry. At the annual corporate conference, held this year at Wild Dunes in South Carolina, L’Auberge received top honors voted on and awarded by Destination Hotels & Resorts.

These awards represent Top Performing Hotel, REVPAR Growth against Budget, Top Line Revenue against Budget, Marketing Executive of the Year: Francine Rivera and Top Integrated Marketing & Communications Award for the L’Petit Pooch Package. “L’Auberge has consistently out-performed itself by superseding it’s own goals with impeccable talent providing bespoke service” said Michael Slosser, Vice-President and Managing Director for the San Diego collection of DH&R.

About L’Auberge Del Mar

L'Auberge Del Mar overlooks the Pacific Ocean and offers gorgeous sunsets, refreshing dining options, a cheerful and cozy spa, a private path to the beach and plush accommodations. And, after a $26 million renovation in 2008, we're proud to say that the sea has never been this sweet! With stunning views of the sea and welcoming interiors by Barclay Butera, we think you'll agree. And, if you're looking for more, you can also meander to shops in lovely Del Mar village, golf by the sea at exclusive courses, watch the horse races or simply enjoy all that Southern California has to offer. Ranked among the top resorts in the world by Condé Nast, L'Auberge Del Mar is the perfect place for a romantic getaway, a special event or corporate meeting in the San Diego area. We can't wait to see you here... For information or reservations, call (800)245-9757 or (858) 259-1515 or visit www.laubergedelmar.com

About Destination Hotels & Resorts

Destination Hotels & Resorts is the fourth largest independent hospitality management company in the United States with more than 35 luxury and upscale hotels, resorts and conference centers. The company has developed a variety of initiatives to better serve its communities, stakeholders and customers including Destination Earth, an environmental sustainability program, and the Destination Delivers guest loyalty program, which provides the best available offers to members. Destination operates properties in key metropolitan areas and resort markets including Washington, D.C., Denver, San Diego, Los Angeles, Santa Fe, Aspen, Palm Springs, Houston and Lake Tahoe. Destination is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises. For more information on the properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com or to join Destination Delivers, visit www.destinationdelivers.com.

Media Contact:

Pamela Devaney, Regional Public Relations Director

Destination Hotels & Resorts

858-793-6415

pdevaney@destinationhotels.com



Amanda Feld, Regional Public Relations Manager

Destination Hotels & Resorts

858-793-6414

afeld@destinationhotels.com

Chef Paul McCabe Will Host Dinner At the Prestigious James Beard Foundation in Manhattan

Del Mar, California (ISSUE DATE, 2009) - L'Auberge Del Mar's Executive Chef Paul McCabe will bring his well traveled culinary expertise to New York City as he serves as guest chef for a James Beard Foundation Fundraising Dinner on March 7 at the prestigious James Beard House in Manhattan. Chef McCabe, who heads the wildly successful KITCHEN 1540 at the coastal resort, has created a special menu for the occasion that will highlight his fondness for farm-fresh and organic ingredients.

Heralded as a "rising star of American cuisine" by the James Beard Foundation, Chef McCabe has cooked for some of Hollywood's hottest stars, world figures and epicureans from around the globe. With extensive training in French, Mediterranean, Southwestern, Pacific Rim and Spa Cuisine, Chef McCabe will showcase his flair for farm-to-plate cuisine at the James Beard Dinner. Incorporating several ingredients he uses on a regular basis at KITCHEN 1540, Chef McCabe has created an epic five course meal that has been perfectly paired with wine selections that will leave gastronomic guests elated.

The March 7 James Beard Menu will begin with tray passed h'ors d'ouvres to pique the appetite, including green garlic soup with crispy Kumamoto oysters; tuna and avocado Panna Cotta with pickled onion; Foie Gras Torchon with tangerine pop rocks; and Crows Pass Farm beets, valdeon shortbread and caramelized yogurt; and all will complimented by a 2005 Domaine Caneros Brut. The five course dinner will start with Hiramasa Crudo, lemon jam, Steelhead roe, and smoked duck cracklings paired with a 2008 Craggy Range Sauvignon Blanc. This will be followed by Day Boat scallops, popcorn puree, organic baby corn, and blis maple paired with a 2006 Wild Oak Chardonnay. The third course offers Kurobuta pork belly, BBQ consommé with spring vegetable salad and pickled mustard vinaigrette served with a 2005 Abadia Retuerta Seleccion Especial. Next, Homegrown Meats dry aged grass fed beef rib eye with truffle gnocchi, fiddlehead ferns, morels, spring onions and a berberé reduction are paired with a 2004 Michele Chiarlo Barolo. Finally, Chef McCabe has planned a tantalizing dessert of flexible chocolate, coconut sorbet and curry carmel perfectly paired with a 2006 King Estate, Vin Glace, Pinot Gris.

The March 7 James Beard Dinner is open to the public, however limited seats are available. Those interested in attending may call 212-627-2308 for reservations. The price for the affair is $165 for the public and $125 for members.

In honor of Chef McCabe serving as guest chef at the prestigious James Beard Foundation, KITCHEN 1540 will be offering the James Beard menu throughout the month of April. To book reservations at KITCHEN 1540 guests may call 858-793-6460, or visit www.kitchen1540.com for further information.

About L'Auberge Del Mar

L'Auberge Del Mar is located in the heart of Southern California's most picturesque coastal village of Del Mar. The historic seaside resort, managed by Destination Hotels & Resorts, has set a new standard in Southern California coastal hospitality as a result of its $26 million comprehensive property renovation completed in June 2008. The revitalized L'Auberge is an upgraded resort that is reminiscent of a welcoming, private coastal estate, including a redesign of its 120 guest rooms and suites, lobby, pool deck and more. The property also features a new restaurant with James Beard Chef Paul McCabe at the helm. For information or reservations, call (800)245-9757 or (858) 259-1515 or visit www.laubergedelmar.com.

About Destination Hotels & Resorts

Destination Hotels & Resorts is the fourth largest independent hospitality management company in the country with more than 30 luxury and upscale hotels, resorts and conference centers. To protect and preserve the unique communities in which the company operates, Destination launched Destination Earth, an environmental sustainability program in 2008. New for 2009 is the 582-room Terranea Resort situated on the Palos Verdes Peninsula in southern California. The 102-acre ocean front resort will feature a 25,000-square-foot destination spa, three swimming pools, three restaurants and a Todd Eckenrode-designed par three golf course. In addition to Terranea in the greater Los Angeles area, Destination operates properties in key metropolitan areas and resort markets including Washington, D.C., Denver, San Diego, Santa Fe, Aspen, Palm Springs, Houston and Lake Tahoe. Destination is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises. For more information on the properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com.

Del Mar, California (April, 2008) The highly anticipated L'Auberge Del Mar, set to reopen in June following a comprehensive $25 million renovation, has announced plans to launch an expansive new spa as part of the property's comprehensive make-over. Set in a freestanding facility, with its own private street side entrance, the 4,500 square foot retreat, designed by acclaimed Blu Spas Inc., will be an oasis of pampering for guests and locals alike. The new spa will debut in December of 2008 as one of the many new facilities and services planned as part of the luxury upgrades at L'Auberge Del Mar, managed by Destination Hotels and Resorts. Spa services will be available in the property's existing spa from June to December.

Recently approved by the Del Mar City Council, the new spa will be a premier resort and day-spa destination. It will provide visitors with 10 elegant treatment rooms, multiple indoor and outdoor relaxation areas, aromatic steam rooms, men's and women's locker and rejuvenation facilities, and a complimentary wine bar. A private couple's treatment suite features a private garden, a day bed and a soaking tub for half day spa experiences. Private enclosed patios will offer the option of a garden environment for relaxation with soothing water features, coastal breezes and Southern California sunshine.

The Spa at L'Auberge, under the direction of 11-year L'Auberge veteran spa manager Jeanette Handson, will offer a broad range of classic and signature services including massages, body wraps, facial treatments, and manicures and pedicures. On the forefront of spa trends, the Spa at L'Auberge will feature 95 percent organic ingredients, including exotic items such as Indonesian ginger, yuchayu oil, red coral and sweet jasmine, and a signature line of products from the completely organic Pevonia line.

Cutting-Edge Banquet Service:

Upon opening in the first week of June, the freshly renovated L'Auberge Del Mar will introduce Executive Sous Chef Jesse Bajana, who will help shape the resort's completely new perspective on banquets and catering. Executive Chef Paul McCabe will continue to oversee the creation of the resort's customized banquet menus, utilizing modern techniques with an emphasis on regional and seasonal ingredients, but he will now incorporate an even higher level of service never before seen in the banquet setting. Long lines and generic plating will be a thing of the past. As L'Auberge Del Mar continues to unfold in their rebirth, the new banquet concept will introduce individually prepared, well-dressed dishes served elegantly on beautiful Villeroy and Bach China, and will incorporate "a la minute" service, ensuring that all outgoing dishes are served immediately following preparation. L'Auberge Del Mar will offer their clients an opportunity to speak directly with the Executive Sous Chef to customize their menus for a truly memorable culinary experience.