The Ritz-Carlton, New York - Central Park

NEW YORK, NY (August 12, 2009) -- David Taylor has been named Director of Sales and Marketing for The Ritz-Carlton New York, Central Park. Taylor brings a strong background in international sales leadership and marketing. Previously, Taylor held the position of Executive Director of Marketing at The New York Palace Hotel (2008) and Director of Sales and Marketing at The St. Regis, New York (2003-2008). A true star in the New York hospitality industry, Taylor was Chairman of NYC & Company's Signature Collection of hotels (2005-2008).

The Ritz-Carlton New York, Central Park is a Mobil Five Star and AAA Five Diamond hotel. The stand-out luxury property is the second-home to the world's most famous celebrities, diplomats and business leaders. This hotel is the company's flagship property, and was recently named to Travel + Leisure magazine's list of the World's Best Hotels 2009.

Taylor also held numerous positions at Swissôtel/Raffles International including Director of Sales and Marketing, Boston (1993-1996), Vice President Sales, North America (1996-1997), Vice President of Sales and Marketing Middle East, Mediterranean (2000-2002) and in the United Kingdom (2002-2003).

"I think the most significant impact has been working in three major cities: Istanbul, London and New York, which must be some of the toughest, most competitive markets in the world," said Taylor. "This gave me great exposure to different markets, different cultures and an opportunity to develop as a Sales Leader and a Global Marketer."

Taylor is quite the adventurer; favorite pastimes include skiing, hang gliding, and even competitive go-carting. On weekends he tries to spend time at his 1850's Sea Captain's house on Cape Cod.

New York, NY " September 10, 2007 " Acclaimed chef and restaurateur Laurent Tourondel seamlessly integrates French sensibilities into the hearty constituents of American cuisine at BLT Market (1430 Avenue of the Americas at Central Park South, 212-521-6125) in The Ritz-Carlton New York, Central Park. Tourondel brings the market to table by focusing on fresh, seasonal ingredients available in farmers markets, paying particular attention to unusual, wild and locally grown items. Monthly menus and weekly blackboard specials are updated to feature fruits and vegetables that are at their peak of freshness, flavor and natural abundance.

In Tourondels native France, visiting a neighborhood farmers market is not only a daily activity but a cherished tradition, during which shoppers hand select the freshest ingredients for their family. At BLT Market, he combines this sensibility with his signature new American Bistro cuisine. Tourondel says, I look forward to the changing seasons and enjoying products while perfect and at their peak. BLT Market encapsulates my vision of what a restaurant should be, and the way in which it should adhere to serving quality, seasonal ingredients.

MENU
In addition to appetizers, pastas, risottos and entrees, menus feature a column listing monthly peak produce. Now, dishes include Heirloom Tomato & Watermelon Salad with Vidalia onion and Westfield sheep milk cheese; Rigatoni with summer squash and Esposito sausage; and Roasted Jamison Farm Lamb Loin with artichoke, gnocchi and minted fava bean pure. Desserts include Peach Tart Tatin with frangipane, black current and frozen almond milk and Chocolate Feuilletine with New York street praline and coffee-Cointreau crme glace. Tourondel also offers a seasonal selection of artisanal American cheese from New Yorks Mecox Farm paired with Sullivan Street Bakery breads and sweet cream butter from Vermont Butter & Cheese Co. accompanied by sour plums, roasted pears, honey hazelnuts and figs in a port wine reduction. BLT Market cocktails also mirror the flavors of the season, featuring muddled fresh fruits and vegetables.

Understanding that much of culinary success can be attributed to integrity and fine ingredients, Tourondel prominently acknowledges his sources for the fine ingredients served at BLT Market. Marc Sarrazin of DeBragga and Spitler provides beef, veal and lamb; Louis Rozzo of F.Rozzo and Sons provides fish; and Rob Kaufman of Murray's Cheese sources cheese from local farms. Specialty ingredients such as truffles, truffle products and white asparagus are provided by Christopher Poron of Plantin; and foie gras is supplied by Michael Ginor of Hudson Valley Foie Gras.

DESIGN
Designed by Michael Bagley (BLT Steak, BLT Fish and BLT Prime), BLT Market redefines casual elegance and sophistication. The color palette in shades of coffee and cream appears in plush deep chocolate brown banquettes of textured velvet and leather. The wide oak plank floor has been sanded and waxed to a well-worn finish. Design accents include fluted walls, reclaimed wood furniture and antique farm tools. Worn, shabby-chic elements combine with modern chairs and lush fabrics to create an ambience of comfort and grace. BLT Market integrates casual comfort and urban sensibility to create a stylish, country chic environment.

Chef Tourondel commissioned artist Marilyn Sommer to create the vibrant paintings of colorful produce to line the walls of BLT Market. The paintings are a two-dimensional representation in oil-on-canvas of the fresh, seasonal farmers market ingredients that adorn the menu. Black and white portraits of BLT Markets purveyors, captured by photographer Quentin Bacon, are displayed throughout the restaurant.