ATLANTA, GA (July, 2002) - Hector Nunez, Director of Food and Beverage at The Sheraton Atlanta Hotel is pleased to announce the appointment of Randall Cox to Executive Chef. In his new position, Cox will be responsible for supervising the kitchen staff of the award-winning, downtown Sheraton Atlantaís signature restaurant, Fandangleís as well as Collage, which features casual continental fare for breakfast and lunch.

Before joining the Sheraton Atlanta Hotel, Cox served as Executive Chef for the four star, four diamond, Fairmont Hotel at the Plaza in Kansas City, MO. In addition to his tenure with Fairmont Hotels and Resorts, Cox also served as executive chef with Noble House Hotels and Resorts' LaPlaya Beach Resort in Naples, FL and as executive banquet chef at the Ritz Carlton Laguna Niguel in California.

"I am excited to bring such a successful and well respected professional to our hotel," said Hector Nunez, Director of Food and Beverage. "We look forward to using Randallís expertise to help increase our hotelís food and beverage sales as well as create new and innovative menus for our signature restaurant."

The Sheraton Atlanta Hotel, owned by Amerimar Enterprises, Inc. and Angelo, Gordon & Co., is located in the heart of lively downtown Atlanta, two blocks from Peachtree Street. Featuring an eclectic mix of classic American designs and styles, the hotel redefines accommodations for the next century. Upon completion of the expansion, the hotel will offer 760 guest rooms and suites and a total of 83,000 sq. ft. of flexible meeting and event space. Beautiful ballrooms and break-out rooms flexibly accommodate a variety of events, supported by complete technical and A/V capabilities. In addition, guests can take advantage of an indoor/outdoor swimming pool and garden area; poolside bar; 24-hour, state-of-the-art fitness center and three restaurants including Fandangles, which features eight Georgia themed signature martinis and innovative American cuisine.