Rugby Grille Hires Restaurant Chef

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BIRMINGHAM, Mich., Aug. 27, 2009 - Randy Weed has joined the renowned Rugby Grille, located inside the Townsend Hotel, as its new restaurant chef. In his new role, Chef Weed enhances the Rugby Grille's lighter, healthier menu offerings with his unique approach to American cuisine, incorporating subtle Asian and South American flavors to create an exceptional dining experience.

Chef Weed brings a stellar history of cooking expertise to the Rugby Grille. As both a student and a graduate, he worked at the James Beard Award- winning restaurant Tapawingo. Locally, he has served as Restaurant Chef of the Palace Grille at the Palace of Auburn Hills, as Sous Chef at the Detroit Athletic Club, and, most recently, under Iron Chef Michael Symon as Sous Chef of the Detroit Free Press 2008 Restaurant of the Year: ROAST.

"Randy's expertise and flare for cooking will greatly benefit the Rugby Grille," said Jim Bologna, executive chef of the Townsend Hotel. "His talent will lead to fantastic and creative choice of product and preparation, and his energy will resonate throughout the restaurant and create an electric atmosphere for our patrons."

A graduate of Northwestern Michigan College with a degree in Culinary Arts and Hospitality Management, he currently resides in Royal Oak.

The Rugby Grille is a world-class restaurant serving an array of tantalizing appetizers, entrees and tempting desserts in a sophisticated setting that makes for a one-of-a-kind dining experience. The Rugby Grille has been recognized with the following awards: "Top 10 Table 2004 & 2005" by the Detroit Free Press, "Top Ten Best Restaurants in the United States" by Zagat's Restaurant Guide, the coveted AAA-Four Diamond award, and "Restaurant of the Year, 2000" by Hour Magazine. The Rugby Grille is housed in The Townsend Hotel, a member of Preferred Hotels & Resorts, located at 100 Townsend Street in downtown Birmingham, Mich. For more information, please visit http://www.rugbygrille.com.

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