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HILTON AUSTIN STACKING THE KITCHEN WITH AWARD-WINNING CHEFS

World-Renowned Chef Ravi Nage Named Executive Chef at Hilton Austin

AUSTIN (July 2, 2008) - " The Hilton Austin's new Executive Chef Ravi Nage may have cooked for the Queen of England, but cooking for his own mother can make him feel just as challenged.
"She asked me 'What have you done?' the first time I served her a traditional Indian dish that I creatively altered,” Chef Nage said.

Chef Nage has been seeking the "WOW” flavors through his own experimentation in the kitchen since the age of 10, when he first discovered the joys of cooking. His various culinary assignments around the world have also unveiled many special cooking styles and flavors.
"Every country, every culture, even every city has its own nuances on flavor. I learn about and find those "WOW” flavors through my travels. I'm anxious to learn Austin's different nuances on the famous Tex-Mex flavors,” he said.

Chef Nage is stepping in for Hilton Austin's Diamond Chef Mark Dayanandan who  was promoted to Director of Food and Beverage for the city's largest hotel. He will be responsible for food preparation, quality and presentation throughout the Hilton Austin, from large banquets in  the ballrooms to the individual restaurants.
Chef Nage was most recently Executive Chef and Director of Food and Beverage at the new Hilton Baltimore BWI Airport, where he established and managed the dining and banquet functions of the new hotel. He also was part of the team that re-opened The Madison Hotel, considered Washington D.C.'s most luxurious hotel in the heart of the city, after its renovation. He has cooked at Toronto's famous Marche Restaurant and at the Fairmont Royal York Hotel, among others.

It was at the Madison where Chef Nage cooked for President Bush, Sen. Hillary Clinton and other notable persons. He cooked for the Queen of England and a party of 5,000 at the Royal York Fairmont in Toronto.
Chef Nage has accumulated a cornucopia of flavors and cooking styles from additional exotic assignments in Bombay, India and Dubai, U.A.E.

"We are proud to welcome Chef Nage, whose credentials and culinary skills are impressive and consistent with the exceptional standards established at the Hilton Austin and expected by our guests,” said Doug Gehret, General Manager of the Hilton Austin. "Ravi brings us an innovative and passionate approach to food that will strengthen our commitment to excellence.”

Chef Nage and Chef Dayanandan participated in Hilton Hotel Corporation's "Diamond Chef” event in 2007, which decides the company's top chefs in a cooking competition. Chef Dayanandan and Chef Nage took the Diamond and Silver Awards.

Mr. Gehret added that he is "excited to have two of the top chefs from this Hilton-wide program under our roof. It affirms our goal of providing the best culinary experience in the city.”

"Ravi is exceptionally talented and creative and I am proud and honored that he has chosen to join our  team,” said Dayanandan, Hilton Austin's Food and Beverage Director.

Chef Nage is a graduate of the Institute of Hotel Management and Catering Technology in Pune, India and has a Bachelor of  Commerce degree from Pune University. He also completed an advance course in Ice Carving at the Culinary Institute of America in New York, NY.

The Hilton Austin, located at 500 East 4th Street,  and adjacent to the Austin Convention Center, features Finn & Porter, an upscale steak and seafood restaurant; the Liberty Tavern, a classic American grill; and Java Jive on 5th, a premium coffee, pastries and ice cream outlet. To find out more about the Hilton Austin, please visit our website at www.austin.hilton.com.