NEW LUXURY RESORT ON ANGUILLA, B.W.I. OPENS WINTER 1999
CuisinArt Resort & Spa Offers First New Luxury Choice in Nine Years to Caribbean;
Full-Service Resort Spa Sets New Standards for Anguilla, Hydroponic Farm a First at Any Resort in the World

Press Release: Unique Hotels & Resorts

September 6, 1999
NEW YORK, NY -- An innovative, luxury, ocean-front resort -- CuisinArt Resort & Spa -- opens in November 1999 on the island of Anguilla, bringing 93 guest accommodations, the first full service resort spa on the island and the first-ever hydroponic farm at a resort property anywhere in the world.

The trendsetting farm will produce fresh vegetables such as tomatoes, lettuce, cucumber, peppers and egglplant in a region that relies heavily on daily imports of produce from abroad. Hydroponics is the state-of-the-art process of growing plants without soil in nutrient-infused water.

Opening rates start at $325 for a superior oceanview room and range from $500 to $3,500 for luxurious suites. Rates after December 16 and for Winter/2000 are from $490 for a superior room with ocean view to $800 for a luxury junior suite with solarium (980 sq. ft.) to $4,800 for a two-bedroom and living room penthouse (3,600 sq. ft.) suite with a 4,000 square foot private patio. One bedroom suites (1,800 sq. ft) and luxury two bedroom suites (2,800 sq. ft.) offer large master bedrooms, separate living area with private balconies and solariums starting at $1,200.

The resort takes its design motif from the island of Mykonos. The three- story spa is designed as a Mediterranean retreat with indoor and outdoor treatment rooms. Treatments will include massages, reflexology, seaweed wraps, hydrotherapy, hot stone therapy, facials, aromatherapy, sea salt and loofah scrubs. A Rusk® Beauty Salon offers nail and hair treatments. A fitness center equipped with the newest in weight and cardiovascular equipment offers personal training for guests. There are three lighted tennis courts, a swimming pool and Jacuzzi, a championship croquet field and bocci court, a one-mile par course with exercise stations, and such activities as snorkeling, windsurfing, sailing and deep-sea fishing.

The lush landscape motif -- a virtual botanical oasis -- calls for 37,000 plants with more than 150 species of trees, flowers and shrubs.

Varied dining venues include the Santorini Restaurant, with an extensive wine cellar, offering a Mediterranean cuisine mixed with the flamboyant flavors and spices of the Caribbean. Executive Chef Denis Jaricot most recently served as Executive Chef at the Four Seasons Hotel's Truffles Restaurant which was rated the number one restaurant in Toronto by Gourmet Magazine for three consecutive years.

The management company is Unique Hotels & Resorts. The principals of Unique Hotels & Resorts, Carlos C. Lopes and L.K. Eric Prevette, are veteran hoteliers with a combined 50 years experience managing four- and five-star properties including the Hotel Bel-Air in Los Angeles, Cap Jaluca Resort on Anguilla, and the Grand Hotel du Cap Ferrat in France.

Mr. Marston J. Winkles has been appointed General Manager of CuisinArt Resort & Spa.

For reservations and information, please call 212-972-0880 or 800-943-3210 or visit: http://www.cuisinartresort.com.

SOURCE: Unique Hotels & Resorts