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Contact:
MaureenBridget Gonzalez,
Director, Public Relations
Tel. 407-345-4521, Fax. 407-363-1505
Maureen.gonzalez@peabodyorlando.com
www.peabodyorlando.com
DUX AT THE PEABODY ORLANDO WINS AAA'S 4 DIAMOND AWARD FOR 19TH CONSECUTIVE YEAR
ORLANDO, FLA. -- NOVEMBER 29, 2007 -- Orlando is fast becoming the “new New Orleans” when
it comes to fine dining restaurants. With the growing sophistication of restaurant patrons
seeking great dining experiences rather than mundane sustenance, Orlando has come into its
own as a “foodie” paradise for locals and hotel guests alike. All of the big names are now
located in the International Drive area: Oceanaire, Capital Grille, Ruth's Chris, Seasons 52,
Roy's and many, many more.
What propelled Orlando into the upper echelons of culinary, epicurean excellence? “The ‘mother'
of the Orlando area's rise to culinary fame can be attributed to what is universally acknowledged
as the first – and arguably still the best - fine dining restaurant in Central Florida, Dux at
The Peabody Orlando,” Said Alan C. Villaverde, executive vice president/general manager.
“This hotel opened its doors for business November 1, 1986, and to this day, Dux continues
to reign supreme as the doyenne , the godmother of Orlando's top-tier restaurant scene. Put
another way, Dux simply is the best of the best in Orlando.”
AAA just recently awarded Dux its coveted Four Diamond rating – for the 19 th consecutive year.
“This is a phenomenal record of consistency and quality performance,” commented Villaverde.
“For nineteen straight years, Dux has held court with loyal local community patrons, and also
with the hotel's meetings delegates who seek to entertain and impress clients and potential
clients with a memorable, flawless, dining experience, paired with the right wines and
post-prandial liqueurs. Orlando magazine recently named Dux as the Best Hotel Restaurant in
Central Florida. And, the awards and accolades continue.“
Dux began life in a most unlikely setting in the skeletal frame of what would become The
Peabody Orlando. Rising from a cavernous hole in the ground, marooned in a vast sea of meadow
brush, brambles and weeds on a then almost derelict International Drive, Dux was born in the
belly of the 27-story, 892-room, 57,000 sq. ft. landmark hotel.
You might well ask, who in their right mind would place a luxury, upper upscale hotel, featuring
a high-class, fine dining restaurant geared to the elevated tastes and demands of gastronomes
and epicures, in that wasteland? The answer: Marty Belz, president and chairman of Peabody Hotel
Group, headquartered in Memphis, Tennessee . Where America 's biggest hotel chains saw only the
wilderness of vacant, unattractive, land without infrastructure, Belz, younger then by 23 years,
saw potential growth for the area because of the juxtaposition of the first phase of the Orange
County Convention Center, directly across the street from the plot of land he had purchased for
his hotel.
Since November 1, 1986, Dux has won every imaginable award of excellence, including the
prestigious Ivy Award of Restaurants & Institutions. The restaurant is a masterpiece of
understated comfort and elegance. Julio Delgado, chef de cuisine, has maintained the room's
reputation for cutting-edge menus, highlighting fresh, local produce and inspired, artful
presentation. Ever vigilant in current culinary trends, Chef Julio recently introduced a very
successful series of menus featuring organic foods and wines. Trans fats are a thing of the
past at all Peabody Hotels restaurants, and as menus evolve, so do the health benefits for
patrons.
The dining experience at Dux is enhanced by the meticulous care and attention of a winning wait
staff, led by Andrea Chang, restaurant manager. Unobtrusive, but always engaged in providing
guests elegant service in a relaxed and pleasing manner, the entire experience is designed to
highlight and intensify the pleasure of enjoying great foods and wines.
At Dux, it's always Bon Appétit! Here's to the next nineteen years of culinary excellence at
Dux at The Peabody Orlando.
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