ST. THOMAS, USVI (May 30, 2003) - Wyndham International, Inc. (AMEX:WBR) is pleased to announce the appointment of John Keith C. Maynard as executive chef at Wyndham Sugar Bay Resort & Spa in St. Thomas. Chef Maynard will oversee all cuisine at Wyndham Sugar Bay`s four signature dining venues ??? the Manor House Restaurant, Mangrove Restaurant, the Iguana Grill and the Turtle Rock Sports Bar, as well as all banquet, catering and wedding events.
Chef Maynard will also play a key role in introducing several changes to the resort`s culinary offerings. Mangrove Restaurant will enjoy a new menu, highlighting local ingredients and recipes, while the Manor House Restaurant will feature a different themed menu every evening, centering around a specific country or culture. The resort will also open an on-site pastry shop, so guests may enjoy fresh bread and confections. As an added amenity to guests, Chef Maynard will host weekly cooking demonstrations at the Manor House Restaurant, where guests can learn how to prepare some of the resort`s signature dishes.
Chef Maynard began his career as a trainee manager at the esteemed Cunard Hotel La Toc in St. Lucia. He soon realized that his true calling was in the kitchen, and became a cook for the resort`s restaurants. After three years of hands-on culinary training, Chef Maynard was lured stateside to serve as head chef aboard the M/V Whitshoal 11 cruise yacht, based out of Oyster Bay, NY.
In 1980, Chef Maynard returned to the Cunard Hotel La Toc as chef de partie, and began a twelve-year tenure with the prestigious resort. While at Cunard Hotel La Toc, Maynard served as sous chef, senior sous chef, and finally executive chef overseeing the resort`s renowned restaurants and celebrated banquets. During this time, Maynard also took sabbaticals to study culinary techniques and management at the Instituto De Capacition in Venezuela, Caribbean Hotel Training Institute in St. Lucia and Hotel Hague School in Holland.
When Cunard Hotel La Toc closed its doors in 1992, Maynard left for France to study at the Institut Regional De Tourisme et D`Hotellerie for six months. He returned to St. Lucia for a brief tenure as executive chef for the Jalousie Plantation Resort, before joining the Wyndham team in 1993 as executive chef of the then-branded Wyndham Morgan Bay Resort.
Nestled among the beach-lined mountainside and surrounded by the natural beauty of St. Thomas, the Wyndham Sugar Bay Resort & Spa offers guests breathtaking views of the Caribbean Sea. One of the area`s most impressive resorts, Sugar Bay has the sophisticated charm of a colonial manor, with a secluded private beach, three interconnecting pools and an abundance of water sports and activities. The recent addition of the resort`s $1.5 million Journeys Spa (www.journeysspa.com), the largest full-service spa in the U.S. Virgin Islands, adds a new level of relaxation to the Wyndham Sugar Bay experience.

Wyndham Hotels & Resorts is an innovative, upscale hotel brand with properties located in the U.S., Caribbean, Canada, Mexico and the United Kingdom. Owned, managed and franchised by Wyndham International, Inc., Wyndham`s brand philosophy centers on listening to the individual needs of business and leisure travelers, and responding with personalized services. With a history of program firsts, Wyndham has developed Wyndham ByRequest, a unique guest recognition program that tailors each guest`s stay according to their preferences, and the award-winning Women On Their Way program, which caters to the needs of women business travelers. For reservations, call a travel planner, Wyndham Hotels & Resorts at 800-WYNDHAM or visit Wyndham on the Internet at www.wyndham.com.
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