STARWOOD HOTELS & RESORTS WORLD CLASS CHEFS OFFER INTERNATIONAL CUISINE WITH A DISTINCTIVE ISLAND FLAIR

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1 STARWOOD HOTELS & RESORTS WORLD CLASS CHEFS OFFER INTERNATIONAL CUISINE WITH A DISTINCTIVE ISLAND FLAIR Chefs at Starwood s hotels and resorts in Hawaii are the best of the best respected names in the culinary business with worldwide experience and accolades, recognized as some of the hottest talent in the Islands, unafraid to experiment with new styles and flavors. It s the Starwood Hawaii culinary team s mission to ensure that guests leave Hawaii not only with great memories of sun, surf, sand and the culture of aloha, but also with taste buds that have learned how paradise should taste. OAHU Executive Chef Matthew Naula, Sheraton Waikiki, Oahu Executive Chef Matthew Naula was born and raised on O ahu and began his professional culinary career in high school. Following high school, Naula pursued a formal culinary education at Kapiolani Community College where he received his diploma. His career continued its rapid ascension leading to the executive chef position at Oahu s Mr. Ojisan restaurant. Naula got his start with Starwood Hotels & Resorts in Waikiki at the Sheraton Waikiki in 2009, before being selected as executive chef at the Sheraton Kona Resort and Spa at Keauhou Bay beginning in 2013, until earlier this year when he was tapped for the executive chef opening at Sheraton Waikiki. He oversees more than 90 associates at Sheraton Waikiki s numerous restaurants and outlets such as Kai Market, RumFire, The Edge of Waikiki, HAPA s Pizza and the Leahi Club, as well as associates with the hotel s banquets and room service teams. Executive Sous Chef Blake Kajiwara, Sheraton Waikiki, Oahu Blake Kajiwara joins Sheraton Waikiki as executive sous chef after 13 years at The Kahala Hotel & Resort. Prior to that, he worked at 3660 On The Rise and Bed Roq Bar & Grill. He is a graduate of the Le Cordon Bleu Culinary Program at the Western Culinary Institute in Portland, Oregon. Executive Chef Darren Demaya, Kai Market, Sheraton Waikiki, Oahu Darren Demaya is the executive chef of Sheraton Waikiki s latest fresh-from-the-farm concept Kai Market. Born and raised in Waimea on the Big Island, Chef Demaya brings his sweet local-boy attitude, unique skills and knowledge of local-style fare to the table at Kai Market. Kai Market is Hawaii s first farm-to-table buffet and Demaya is enthusiastic to have the opportunity to utilize the best local products. I have always wanted to use genuine, local ingredients, says Demaya. Over 50 percent of our ingredients are local now, compared to 10 percent until just recently. Our goal is to reach 80 percent. I want people to talk about how they enjoyed Kai Market s local-style food prepared by local chefs with products from local farmers. Kai Market will allow people to have a true sense of Hawaii through the foods that locals enjoy. Chef Demaya s favorite dishes on the menu are the Misoyaki Marinated Hapuupuu and Kahlua Drunken Duck. Recently, he was invited to cook at the prestigious James Beard House in New York City where he demonstrated his talents of local-style comfort food cooking paired with culinary sophistication. 1

2 Chef de Cuisine John Salcedo, RumFire, Sheraton Waikiki Salcedo first began his career as a dishwasher, eventually working his way through a variety of kitchens throughout the islands. Salcedo received his formal culinary training at Kapiolani Community College. He joined Starwood Hotels & Resorts culinary team in 2002 as cook helper for the Sheraton Waikiki, and also served as fry cook and dinner cook before transferring over the Moana Surfrider Westin Resort & Spa as a sous chef in In 2015, he was also named Food & Beverage Person of the Year by the Hawaii Lodging & Tourism Association for its annual Na Po e Pa ahana Awards, recognizing outstanding hospitality associates across the state. The ever-popular RumFire features an extensive lunch, dinner and cocktail menu, including its Spiked Afternoon Tea. Salcedo feels that the restaurant stands out because of its location affording sweeping views of the Pacific Ocean and Diamond Head. He names the RumFire salad with coconut dressing as his favorite menu item because he loves anything with coconut. Executive Chef Jason Watanabe, Moana Surfrider, A Westin Resort & Spa, Oahu Jason Watanabe learned at an early age that cooking can open a world of possibilities. He watched his father make pineapple upside down cake and pork pot roast using the same oven, showing the young Watanabe that anything can be done in the kitchen when you are passionate about what you do. As executive chef at the Moana Surfrider, A Westin Resort & Spa, Watanabe oversees the culinary operations at the First Lady of Waikiki, which employs about 50 cooks, one executive sous chef and two sous chefs who work on the banquet, catering and in-room dining menus, as well as at restaurants Beachhouse at the Moana, the Veranda at the Beachhouse, Beach Bar, Surfrider Café, and Vintage 1901 wine bar. Executive Sous Chef David Lukela, Beachhouse at the Moana, Oahu The research lab may be in a different locale, but food is still science to David Lukela. For nearly six years, Lukela served as a research lab supervisor at the Hawaii Center for AIDS with the University of Hawaii s John A. Burns School of Medicine. That s when he decided it was time to begin experimenting with the idea of another career path. Lukela enrolled at the Kapiolani Community College s (KCC) Culinary Arts Program in 2010, and while there, began as a cook s helper at the Sheraton Waikiki in July of He never looked back after that. Lukela was named executive sous chef at the Moana Surfrider, A Westin Resort & Spa in 2014, after having been at the Vintage Cave restaurant in Honolulu since After receiving his culinary arts degree from KCC, Lukela began working in the pantry at Nobu Restaurant moving up through all the stations, and learning as much as he could. After a year and a half at Nobu, he was offered to open Vintage Cave with former chef Chris Kajioka. Lukela started working in the hot appetizer station, until he was offered the executive sous chef position after only six months. He describes his experience at the exclusive, private dining restaurant as transformative, and one that helped shape him into the chef he is today. Today, Lukela oversees a staff of 10 at the oceanfront Beachhouse Restaurant, offering top-quality steaks, the finest seafood, and other island-inspired dishes using the freshest ingredients. Lukela s vision for the Beachhouse is simple. Executive Chef Colin Hazama, The Royal Hawaiian, a Luxury Collection Resort, Oahu There are many reasons why Colin Hazama feels right at home in the kitchen. Growing up in Hawaii taught him deep-rooted values he carries with him as he oversees the culinary operations of The Royal Hawaiian, a Luxury Collection Resort. Hazama made the move to the top position at the 528-room resort in August of 2015 after spending the better part of six years at the Sheraton Waikiki, first launching the successful RumFire restaurant, then most recently as the hotel s senior executive sous chef. The ascension for Hazama to the hotel affectionately known as the Pink Palace of the Pacific marks a high point in his relatively young career. In 2015 at age 33, he became the youngest executive chef in the 88-year history of the hotel. Earlier in the 2015, Hazama was named as one of Hawaii s brightest young stars by Pacific Business News for its Forty Under 40 Class of Throughout his career, Hazama has prided himself on working directly with farmers and local vendors to source the right farm-fresh products. The correct products, along with creativity and flair, helped in 2

3 developing progressive menus and programs. He is credited with pioneering two successful culinary events, Chef s Table to Farm at the Sheraton Waikiki, and Fanta-Sea at The Royal Hawaiian. Over his career, Hazama has held various positions at Hoku s at The Kahala Hotel and Resort, Alan Wong s Restaurant in Honolulu, Roy s Restaurants in San Francisco, California Culinary Academy, and Restaurant Gary Danko in San Francisco, California. A graduate of the California Culinary Academy in San Francisco, California with an associate degree in occupational studies, Hazama has actively participated in a wide variety of events in Hawaii and abroad, and has been critically acclaimed for his efforts in the kitchen. Chef de Cuisine Shaymus Alwin, Azure Restaurant, The Royal Hawaiian, a Luxury Collection Resort, Oahu Originally from Kennebunkport, Maine, Chef de Cuisines Shaymus Alwin has embraced Hawaii s deep rooted cultures and tastes. He studied at Chef Thomas Keller, The French Laundry in Yountville, California. With over twenty years of experience in the restaurant industry, he applies a great deal of pride in his work as a culinary professional. Alwin joined Starwood Hotels & Resorts in 2010 as a sous chef for the award-winning Azure Restaurant at The Royal Hawaiian, a Luxury Collection Resort. As a sous chef, he gained valuable experience in pursuing his culinary dreams while training and managing staff and fine-tuning his ability to manage daily operations and inventory while still maintaining the highest level of food quality. His additional professional experiences include serving as the executive chef for Bistro Catering and sous chef for The Bistro at Century Center in Honolulu, Hawaii. Executive Pastry Chef Carolyn Portuondo, The Royal Hawaiian, a Luxury Collection Resort, Oahu Renowned cake designer Carolyn Portuondo is the latest addition to the culinary leadership dream team at The Royal Hawaiian, a Luxury Collection Resort. Portuondo has been promoted to executive pastry chef as announced by Executive Chef Colin Hazama. Portuondo joined Starwood in 2014 as a pastry chef with more than 11 years of patisserie experience. Prior to that, she owned her own retail bakery in Las Vegas for more than five years. Her work experience also includes pastry chef stints at the Venetian Resort & Casino in Las Vegas and Alan Wong s Restaurant in Honolulu. Portuondo has an extensive list of accomplishments that include her then bakery being voted Top Wedding Cake Bakery Las Vegas in Brides Magazine as well as Best of Weddings in The Knot Magazine. She has been featured in People Magazine, Hawaii Weddings and Honolulu Star-Advertiser for her exquisite pastry skills. Portuondo holds a Bachelor of Science degree in both chemistry and biochemistry from the University of Northern Colorado. She also attended the Culinary Institute of America where she earned her Certificate in Baking and Pastry. MAUI Executive Chef / Director of Food & Beverage Garret Fujieda, The Westin Maui Resort & Spa Garret Fujieda presents a world-class dining experience, infusing his culinary excellence with a sustainable twist. I was taught to respect food, protect, conserve and not be wasteful. In Hawaii, we mālama (care for) and buy local as well as promote sustainable efforts because this is how it should be, says Fujieda. His culinary passion led to his success as a master chef with travels that took him far and wide and helped him hone his skills in America s top kitchens. A graduate of the Culinary Institute of America in Hyde Park, New York, Fujieda completed the prestigious Greenbrier Apprenticeship program in White Sulphur Springs, West Virginia. This propelled him into the culinary world with career opportunities in superb restaurants and resorts such as the James Beard Award-winning Gotham Bar and Grill in New York City, Sheraton Waikiki Resort and The Westin Diplomat Resort & Spa in Hollywood, Florida. 3

4 Fujieda returned to his home state of Hawaii, delighting resort guests including meeting planners and honeymooners with distinctive flavors and artful cuisine. Fujieda s accomplishments include the Recipe for Success community initiative that promotes healthy eating habits amongst children. Restaurant Chef Jennifer Evetushick, Relish Burger Bistro, The Westin Maui Resort & Spa Jennifer (Jenn) Evetushick joined the resort in February 2012 as chef de cuisine at the signature Tropica Restaurant & Bar. In 2013, she was appointed to her current position at Relish Burger Bistro, a new restaurant concept introduced by Starwood Hotels & Resorts to bring local dining experiences into the resort. Jenn has successfully incorporated island-farmed ingredients such as Maui s Kula onions into the restaurant s menu. She has also introduced a healthier option with a knife & fork style burger, a glutenfree alternative served bun-less on a bed of island greens complemented by sweet potato fries. With over thirteen years of diversified experience within the culinary industry, Jenn is continually sourcing local flavors and partnering island farmers to incorporate ingredients such as tomatoes and fresh herbs. She is most passionate about food and enjoys being creative with different flavors to enhance guests dining experience. She attended the Art Institute of Philadelphia, School of Culinary Arts and was a recipient of the Outstanding Achievement Award in her graduating class. Prior to joining the resort, she held positions such as Pastry Chef, Catering Chef and Executive Chef at Haili imaile General Store in Maui, Hawaii. Jennifer is passionate about cooking, reading, and researching new recipes. She also enjoys boxing and stand-up paddling. Executive Chef Francois Milliet, The Westin Ka anapali Ocean Resort Villas, Maui With over 20 years of culinary expertise, Executive Chef Francois Milliet has taken the dining experience at the AAA four-diamond resort to new heights of success. Milliet developed a taste for cooking by assisting his father, an accomplished chef, in his catering business in Switzerland. He moved to the United States upon completion of his education at the Ecole Professionelle de Lausanne (EPSIC) culinary school and found himself cooking in California, surrounded by some of the world s most fertile farmland. His career flourished as he began working for famed restaurants such as Tower Club 300 and The Cliff House in California. Milliet also served as executive sous chef at Hyatt Regency Maui, Park Hyatt Beaver Creek Resort & Spa and The Westin Maui Resort & Spa. An intimacy with raw ingredients shapes his approach to food. Milliet states that as our tastes evolve, we are coming full circle and realize that not only what we eat is important but so is how it was produced and processed. More and more, people are realizing that where food comes from matters. A HOTChef Finalist of Starwood Hotels & Resorts (NAD) culinary competition for two consecutive years, he enjoys finding year-round availability of ripe local produce and fresh-caught fish to delight guests with bold and vibrant flavors. Executive Sous Chef Wes Holder, The Westin Ka anapali Ocean Resort Villas, Maui Executive Sous Chef Wes Holder continues to bring fame and accolades to the resort s signature restaurant Pulehu, an Italian Grill with his culinary distinction and expertise in incorporating classic Italian cuisine with a local sustainability twist. Holder explains, If you think about the history of Italy and its foods, it was the original melting pot of cultures. The Roman expansion brought influences from Africa, the Middle East and beyond. Here, I m embracing new thoughts and flavors into traditional dishes. Holder supports the younger farmers in West Maui who are applying sustainable farming practices. He uses their produce almost exclusively - from heirloom tomatoes in vibrant colors to crisp micro-greens, fish and lobsters from Maui waters. He also makes gnocchi with island sweet potatoes, a new dish that won top honors at the 2012 Ka anapali Fresh food and wine event. You ll find Pulehu s menu replete with choices from antipasti, including Italian deli meats, to zuppa made with roasted tomatoes, woodfired thin crust pizzas with island grown toppings, and a wide array of signature primi piatti (main plates).in addition to incorporating fresh catch and farm-grown produce in 4

5 the restaurant s menu, Holder presents a series of wine dinner pairing events to showcase the excellent wine choices that complement his menu specialties. Prior to joining the resort, Holder was the executive chef at Ruth Chris on Maui. He has also worked at Four Seasons Resort Aviara, Carlsbad and DK Catering, Carlsbad. His culinary credentials include associates of occupational studies culinary arts Le Cordon Bleu Program at the California Culinary Academy in San Francisco. Born and raised in San Diego, California, Holder leans toward the warm tropics for his inspiring culinary trends. Executive Chef Greg Gaspar, Sheraton Maui Resort & Spa, Maui Executive Chef Greg Gaspar specializes in creating contemporary American cuisine with Pacific Rim influences. His dishes combine the freshest island ingredients with the cooking styles of Northern Italy and France. He adds his personal flair by blending traditional Filipino and Asian cooking styles and spices inspired by his mother s culinary talents, with colorful California presentations and flavors from his San Francisco upbringing. Chef Gaspar continues the distinguished dining program at the resort that includes two signature restaurants, Teppan-yaki Dan and Black Rock Kitchen, as well as two poolside bars the Cliff Dive Bar and the Mai Tai Bar and Hank s Haute Dogs. Chef Gaspar is also responsible for catering and banquet operations and the creation of specialized menus for large groups. Chef Gaspar has demonstrated his skills in restaurants across the nation and has cooked for local and national television audiences including the CBS Morning Show, NBC Los Angles, FOX Atlanta and many more. Chef Gaspar joined the Sheraton Maui Resort & Spa s culinary team in November of Prior to joining the Sheraton Maui Resort & Spa, Chef Gaspar served as Executive Chef at the Makena Beach & Golf Resort on Maui. Executive Sous Chef Leslie Barayuga, Sheraton Maui Resort & Spa, Maui Born in the Philippines and raised on Maui, Chef Leslie Barayuga, grew up appreciating the freshness and uniqueness of local Hawaiian cuisine. He began cooking when he was in high school, inspired by his mother s Filipino style. Today, Chef Barayuga blends local Hawaiian, Pacific Rim, and Filipino techniques to create distinct dishes. He enjoys sharing his passion for blending culinary delights to create beautiful dishes pleasing to the eyes and palates. He strongly believes food should be a full sensory experience. Prior to joining the Sheraton Maui Resort & Spa s Ohana, Sous Chef Barayuga worked at several restaurants on Maui including Hyatt Regency s Japengo, Makena Beach & Golf Resort, Stillwell s Bakery & Café, King Kamehameha Golf Club, and Maui Ocean Center. Executive Sous Chef Chris Lederer, Sheraton Maui Resort & Spa, Maui Executive Sous Chef Chris Lederer joined the Sheraton Maui Resort & Spa ohana in September He works alongside Executive Chef Greg Gaspar and Executive Sous Chef Les Barayuga in culinary operations for Sheraton Maui s multiple dining establishments, focusing primarily on the resort s restaurant Black Rock Kitchen, which serves breakfast and dinner daily. Chef Lederer was born and raised on Oahu and has been cooking in high-end restaurants since the age of 17. He brings a passion for Pacific Rim and Hawaii regional cuisine to his new role and is an advocate for utilizing locally sourced products whenever possible. Chef Lederer previously worked as sous chef for Trump International Hotel Waikiki. He has also worked at Trump International Golf Links and Hotel in Ireland, Roy s Waikiki and Roy s Hawaii Kai. 5

6 KAUAI Franck Desplechin, Executive Chef, The St. Regis Princeville Resort, Kauai Franck Desplechin s impressive fifteen year career has included stints in the finest restaurants in France, French Polynesia, Australia and the French West Indies. His natural culinary instincts were encouraged by both his parents, while growing up in Chateaulin, Bretagne, France. As long as I can remember, I ve had a passion for cooking, stated Desplechin. It was my mother, who helped me with my first restaurant apprenticeship. I was not yet 15 years old. Franck leads a talented staff of over 60 culinary professionals. Hawaii has a rich and diverse food culture, states Franck. Our dining experiences can include local fish caught that day along with island farmed vegetables and fruit. The people of Hawaii are very welcoming to newcomers, and I have found my place here with my team. Executive Chef Michael Young, Sheraton Kauai Resort, Kauai As Executive Chef, Chef Michael's primary focus is to oversee all culinary operations at the resort, including its signature restaurant, RumFire Poipu Beach, Lava s on Poipu Beach, the resort s banquet and catering offerings and oceanfront lu au dining. In November 2015, he appeared in an episode of Cutthroat Kitchen on the Food Network. A seasoned culinary professional, Chef Young has over 25 years of experience from the front of the house to opening his own restaurant. He holds an A.O.S. in Culinary Arts from the California Culinary Academy, and trained at Aqua San Francisco under the tutelage of Michelin Star-rated and two-time, James Beard award-winning Chef Michael Mina. Previously a chef at Merriman s Fish House on Kauai, Chef Young returned to the island in 2014 following his role as Restaurant Chef at The Grand Wailea on Maui. His philosophy is to let the ingredients he works with speak for themselves, and he has ignited inspiration into Sheraton Kauai's menus through the introduction of new, locally sourced items such as Niihau lamb and Makaweli beef. Executive Sous Chef Esteban Alicea, The Westin Princeville Ocean Resort Villas, Kauai Executive Sous Chef Esteban Alicea is responsible for day-to-day kitchen operations resort-wide at The Westin Princeville Ocean Resort Villas. Prior to joining The Westin Princeville, Alicea was sous chef on the opening team of StripSteak by Michael Mina and sous chef at Gotham Steak by Alfred Portale, both at The Fontainebleau in Miami Beach. He was also on the opening team at Mi Casa Restaurant by José Andrés, and has held positions at resorts such as the Ritz Carlton San Juan in Puerto Rico, Four Seasons Seattle and Four Seasons Hualalai on the island of Hawai i, among others. Alicea s culinary experience began with a summer job at a small, fine-dining kitchen in Puerto Rico where he was born and raised. In the 11 years since, he has worked alongside Michelin-starred chefs, developing his culinary style of harnessing fresh ingredients and transforming them into his signature of beautiful, clean plates. In his role at The Westin Princeville, Alicea has introduced molecular gastronomy to the menu, as well as helped to launch the resort s He Aina Ola farm dinner program, which guides visitors through the Waipa Foundation farms and ends with a three-course meal featuring hyperlocal ingredients. We get amazing produce on Kauai, says Alicea. One of the reasons I love what I do so much is to work with all of the farms we support and utilizing these ingredients to create memorable experiences for our guests. HAWAII, THE BIG ISLAND Executive Chef Matthew Naula, Sheraton Kona Resort & Spa at Keauhou Bay Executive Chef Matthew Naula was born and raised in the Palolo neighborhood on Oahu. His professional culinary career began in high school at Zippy s, a ubiquitous Oahu eatery and led to a formal culinary education at the Gros Bonnett Culinary Academy and Kapiolani Community College where he received his diploma. Being Hawaii born and bred translates to Naula s locally-grounded element of culinary expertise and unique flavors on the menus at Sheraton Kona. He thrives on taking the expected, adding a twist and 6

7 creating the unexpected. Without hesitation, Naula pronounces his favorite ingredient as lavender, which he transports to subtle, sublime, unpredictable uses. Naula s goal at Sheraton Kona is for guests to stay at the hotel as much for the location and beauty of the 509-room oceanfront resort as for the delicious and fun food they discover at every turn. Executive Sous Chef Clement Kaimiola, Sheraton Kona Resort & Spa at Keauhou Bay Chef Kaimiola was part of the resort s pre-opening team in A demonstrated leader, he worked his way up the ranks beginning his culinary career in an island resort kitchen as dishwasher. Prior to joining Sheraton Kona, he worked as Executive Sous Chef at the former Kona Surf Hotel (which is now Sheraton Kona) and as Chef at Paradise Gourmet in Kona, catering some of the most prestigious events and private affairs on the island. Born and raised on the island of Oahu, he has called Hawaii Island his home for more than twenty years. Among his many duties as #2 in the kitchens, Chef Kaimiola takes particular pride in ensuring an authentic cultural dining experience for guests at the resort s weekly luau dinner and show. Chef de Cuisine, Jayson Malla, Rays on the Bay at Sheraton Kona Resort & Spa at Keauhou Bay Jayson Malla is Rays on the Bay chef de cuisine. Malla was also born and raised on Oahu. He began his culinary career at the esteemed Kahala Resort in Honolulu before expanding his horizons, and his skills, all the way to the famed Greenbrier Resort in West Virginia and the Rosewood Hotel and Spa in Menlo Park, California. Malla returned to Oahu in 2010 and has worked at the Trump International Hotel Waikiki and most recently at Aulani Disney Resort and Spa before his promotion to chef de cuisine at Sheraton Kona s signature restaurant, Rays on the Bay. Among his peers, Malla is known as a chef who is able to reinvent the classics into delectable new culinary creations. With garlic as one of his favorite ingredients, he builds palate-pleasing flavor profiles that are imaginative, unanticipated and memorable. At Rays on the Bay, Kona s coolest hotspot, Malla strives to have the food match the restaurant s amazing view so that one fully complements the other. His menu at Rays on the Bay reflects his local upbringing and skilled ability. With Chef Robert Blesh of Greenbrier Resort as his mentor and inspiration, everything Malla prepares is elevated to new levels so that each appetizer, each dinner, every morsel, is a flavorful journey of discovery. Taking full advantage of Hawaii Island s abundance, Rays on the Bay menu entices guests to embark on their own flavorful journey. For more information about the diverse dining options at Starwood hotels and resorts in Hawaii, please visit or call About Starwood Hotels & Resorts Hawaii With 12 properties across the diverse Hawaiian Islands of Oahu, Maui, Kauai and Hawaii, the Big Island, Starwood Hotels & Resorts Hawaii offers the best hotel destinations to celebrate romance, reconnect with family, focus on business or launch an adventure. Located on or just footsteps away from the Islands best beaches, Starwood Hotels & Resorts in Hawaii is a collection of iconic and historic hotels and resorts properties with expansive and breathtaking backdrops, innovative guest programming and luxurious amenities representing internationally renowned hotel brands from Sheraton, Westin, Luxury Collection and St. Regis. For more information about Starwood Hotels & Resorts in Hawaii, please call or visit Starwood Hotels & Resorts is owned by Marriott International, Inc. (NASDAQ: MAR), the world s largest hotel company based in Bethesda, Maryland, USA, with more than 5,700 properties in over 110 countries. Marriott operates and franchises hotels and licenses vacation ownership resorts. The company s 30 leading brands include: Bulgari, The Ritz-Carlton and The Ritz-Carlton Reserve, St. Regis, W, EDITION, JW Marriott, The Luxury Collection, Marriott Hotels, Westin, Le Méridien, Renaissance Hotels, Sheraton, Delta Hotels by MarriottSM, Marriott Executive Apartments, 7

8 Marriott Vacation Club, Autograph Collection Hotels, Tribute Portfolio, Design Hotels, Gaylord Hotels, Courtyard, Four Points by Sheraton, SpringHill Suites, Fairfield Inn & Suites, Residence Inn, TownePlace Suites, AC Hotels by Marriott, Aloft, Element, Moxy Hotels, and Protea Hotels by Marriott. The company also operates award-winning loyalty programs: Marriott Rewards, which includes The Ritz-Carlton Rewards, and Starwood Preferred Guest. For more information, please visit our website at and for the latest company news, visit 8