Media Contact: Melanie Ramsey

11 September 2010

Fred Tibbitts & Associates Seventh Annual

?A Fall Evening at Shanghai with Very Special Friends?

Sheraton Shanghai Hongqiao

Thursday 9 September 2010

Shanghai ? The Seventh Annual FTA ?A Fall Evening at Shanghai with Very Special Friends? proved to be another memorable event for the one hundred-ten plus guests, who included hotel and restaurant executives, managing directors, regional vice presidents, GM?s, industry VIP?s, the entertainment press and our valued sponsors.

The reception was hosted by Pernod Ricard China and Moet Hennessy Diageo China with a variety of their most popular luxury cocktails, prepared to perfection by their celebrity mixologists and presented by their stylish hostesses; Caviar by Caviale provided the finest Caviar for many of the hors d?ouvres; Ronnefeldt Selected Teas offered delicious iced teas; and Acqua Panna & S. Pellegrino waters quenched the thirst of most everyone.  All guests were formally announced and gonged.

The opening of the dinner brought Fred Tibbitts to the podium, who welcomed the guests and spoke on ?Service is the highest calling?? in these challenging economic times.  Fred then called for the twelve Loyalty Toasts by several of the dinner VIP?s, including Rahman Lal, Director of Food & Beverage, Sheraton Shanghai Hongqiao; Victor Ho, Regional Director, Food & Beverage, China & Taiwan, Starwood Hotels & Resorts; Andreas Ludwig, CFO-Greater China, InterContinental Hotels Group; David Shackleton, Director of Operations, East China, InterContinental Hotels Group; Alfonso Romero, Area Vice President, Sol Melia Group; The Marchese Fernando Frescobaldi, Presidente, Compangnia de Frescobaldi S.P.A.; Alex Avancini, Shanghai Bureau Chief, LifeStyle Magazine; A.J. Bellarosa, Executive Pastry Chef, Posto-Publico; Tommy Lam, resident, Asia Wine Institute; Ben Wu, Professor, College of Tourism Management, Fudan University-Shanghai; John Sciarrone, Vice President Global Accounts China, Ecolab; and Jean Luc Oosting, General Manager, Caviale Manufaktur; all accomplished with Moet & Chandon Brut Imperial from Moet Hennessy Diageo.

Fred Tibbitts then called forward Samuel Lee and Adam Chan, both Volunteers at the World Trade Centers Association Pavilion at Expo 2010 Shanghai to accept a donation from a portion of the dinner proceeds on behalf of Madame Annie S.C. Wu for UNICEF China.

The 2010 FTA Hospitality Award for Literary Excellence was announced as going to Richard Xu, Editor-in-Chief, New Western Cuisine (China) Magazine.  Xu took the podium to express his sincere appreciation for the recognition, saying that his most gifted and dedicated team at New Western Cuisine makes possible the excellence that is every issue of his magazine.  On 7 October Xu will be presented with his Award trophy and a scholarship in his name for $5,000.00 USD to benefit worthy students at The Culinary Institute of America at the 2010 FTA Fall Dinner at the Hyatt Regency Hong Kong, Tsim Sha Tsui.

The 2010 Hospitality Award for Excellence as an Operator-Asia Pacific was announced as going to Martin Rinck, President ? Asia Pacific, Hilton Worldwide.  As Rinck could not be present, Victor de Vries, Director of Business Development, Hilton Shanghai took the podium on behalf of Rinck to express Rinck?s deep appreciation for the honors.  De Vries commented that Rinck is extremely popular and respected as a great leader by the entire Asia Pacific Hilton community.  On 7 October Rinck will be presented with his Award trophy and a scholarship in his name for $5,000.00 USD to benefit worthy students at The Chinese University of Hong Kong at the 2010 FTA Fall Dinner at the Hyatt Regency Hong Kong, Tsim Sha Tsui.

The 2010 FTA Hospitality Awards for Excellence as a Humanitarian were announced as going to Rudolf Muller, Executive Chef, Hong Kong Disneyland and Otto Weibel, Director of Kitchens, Swissotel the Stamford & Fairmont Singapore.  Muller took the podium to express his gratitude for the recognition and he detailed the personal dedication that was necessary for him to achieve his understanding of excellence and the importance of serving others who need a helping hand as they try to find their place in the industry.  As Weibel could not be present, he relayed the appreciation for the same recognition for his long-time colleague and friend, Otto Weibel.  On 7 October both Muller and Weibel will each be presented with their Award trophies and scholarships in each of their names for $5,000.00 USD each to benefit worthy students at the At-Sunrice GlobalChef Academy of Singapore at the 2010 FTA Fall Dinner at the Hyatt Regency Hong Kong, Tsim Sha Tsui.

As the dinner drew to a close, Tibbitts called Rahman Lal, Director of Food & Beverage, the Sheraton Shanghai Hongqiao to the podium to ?Summon the Brigade?.  Lal brought to the stage the entire thirty-seven members of the kitchen and service staff that prepared, supervised and served the dinner for a well-deserved standing ovation, led by Sheraton Shanghai Hongqiao Executive Chef Daniel Ng.

The dinner menu, which was paired with an FTA dinner?s record of twenty-four wines from around the world and with every course, began with Fresh Chilled Canadian Lobster, Shandong Seaweed Jelly and Truffle Dressing.  The Main Course followed with Roasted Australian Grain Fed Beef Fillet, Edamame Bean Puree and Glace de Viande.  The Cheese Flair was next, featuring Aged English Cheddar, Cured Iberico Gran Valle and Tomme De Savoie.  The Sweet Ronnefeldt Link of Madagascar Dark Chocolate Mousse, Glazed Apple in Black Tea Syrup, Ronnefeldt Jasmine Tea Snow Rice Dumpling and Hazelnut Chocolate Ganache concluded the meal, which was served with Ronnefeldt Selected Teas and coffee.  As at the reception that preceded the dinner, the guests enjoyed their choice of Acqua Panna and S. Pellegrino waters.

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Download high-resolutions versions of the photos below by
clicking on the photo name or the full set here: 10shanghaifall_mediapics.zip

#1979 (L-R) Victor Ho, Regional Director, Food & Beverage Operations, China & Taiwan, Starwood Hotels & Resorts; John Sciarrone, Vice President, Global Accounts China, Ecolab; Caroline Sheng, Director of Corporate Accounts, Ecolab at the FTA Reception

#1996 (L-R) David Burley, Director of Food & Beverage, JW Marriott Hangzhou; Paul Chandler, Director of Food & Beverage Operations, Hong Kong Disneyland at the FTA Reception

#2015 (L-R) Rudolf Muller, Executive Chef, Hong Kong Disneyland; Jean Luc Oosting, General Manager, Caviale Manufaktur; Daniel Ng, Executive Chef, Sheraton Shanghai Hongqiao at the FTA Reception

#2024 (L-R) Alfonso Romero, Area Vice President, Sol Melia Group; Benoit Amado, General Manager, Grand Mercure Hongqiao Shanghai; Rene Teuscher, General Manager, Millennium Hongqiao Hotel Shanghai at the FTA Reception

#2030 Caviar station at the FTA reception with Peter Zhou, Executive Chef, Hyatt on the Bund at the FTA Reception

#2057 (L-R) David Burley, Director of Food & Beverage, JW Marriott Hangzhou; Agnes Burley, JW Marriott Hangzhou; Paul Chandler, Director of Food & Beverage Operations, Hong Kong Disneyland at the Pernod Ricard China ABSOLUT Bar at the FTA Reception

#2073 (L-R) Cross Yu, Cocktail Lounge Bar Manager, M1NT; Gregory Bielot, General Manager-North China, East Meets West Fine Wines; Edouard Duval, Managing Partner, East Meets West Fine Wines at the Diageo (China) Kettle One Bar at the FTA Reception

#2166 (L-R) Samuel Lee, Volunteer, World Trade Centers Association Pavilion, Expo 2010 Shanghai accepts a donation from a portion of the FTA Shanghai Dinner proceeds on behalf of Madame Annie S.C. Wu to benefit UNICEF China from Fred Tibbitts, Jr.,, President & CEO, Fred Tibbitts & Associates, Inc. at the 2010 FTA Fall Dinner at Shanghai at the FTA dinner

#2184 (L-R) Hartmut Schaller, General Manager, JW Marriott Hotel Hangzhou; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Redella Liu, JW Marriott Hotel Hangzhou at the FTA dinner

#2188 (L-R) Alex Avancini, Shanghai Bureau Chief, LifeStyle Magazine; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Gregory Bielot, General Manager-North China, East Meets West Fine Wines at the FTA dinner

#2194 (L-R) Dennis Yeung, Solutions Executive, GCG, General Business, IBM China; Daniel Lam, Manager of Distribution Industry, Global Midmarket Business, IBM Greater China Group, IBM China/Hong Kong Limited at the FTA dinner

#2196 (L-R) R.W. James Stokes-Rees, General Manager, The Royalton Hotel Shanghai; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Mary Stoles-Rees, The Royalton Hotel Shanghai at the FTA dinner

#2200 (L-R) Benoit Amado, General Manager, Grand Mercure Hongqiao Shanghai; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Steve Finlayson, General Manager, Radisson Hotel Shanghai Hong Quan at the FTA dinner

#2202 (L-R) Carl Artmann, Resident Manager, Sofitel Shanghai Hyland; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Alfonso Romeo, Area Vice President, Sol Melia Group at the FTA dinner

#2205 (L-R) Billy Zhang, Resident Manager, Renaissance Shanghai Zhongshan Park Hotel; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Erika Ribaldi, Area Manager, Asia Pacific, Marchesi de? Frescobaldi at the FTA dinner

#2210 (L-R) Marchesa Rosaria Frescobaldi, Compagnia de Frescobaldi S.P.A.; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Marchese Ferdinand Frescobaldi, Presidente, Compagnia Frescobaldi S.P.A, at the FTA dinner

#2214 (L-R) A.J. Bellarosa, Executive Pastry Chef, Posto-Publico; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Gary Li, Executive Chef, Suzhou Marriott Hotel at the FTA dinner

#2218 (L-R) Henry Yoon, Sales Manager-Hotels & Restaurants-East Region, Moet Hennessy Diageo (China) Co., Ltd.; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; DH Wei, Diageo (China) Ltd.; Leon Shi, Diageo (China) Ltd. at the FTA dinner

#2226 (L-R) Joerg Hontheim, Director of Food & Beverage, Renaissance Shanghai Pudong Hotel; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc,; Sidney Hardy, Director of Food & Beverage, Grand Hyatt Shanghai at the FTA dinner

#2232 (L-R) Clare Gong, Hyatt on the Bund; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Peter Zhou, Executive Chef, Hyatt on the Bund at the FTA dinner

#2236 (L-R) David Shackleton, Director of Operations, East China, InterContinental Hotels Group; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc. at the FTA dinner

#2241 (L-R) Philip Zhu, Executive Assistant Manager, Hotel Indigo Shanghai on the Bund; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Christopher Beck, Executive Vice President, Institutional A.A., Ecolab at the FTA dinner

#2254 (L-R) Julia Cai, Director, Shanghai Hongkou District Wine Monopoly Bureau; Tommy Lam, President, Asia Wine Institute at the FTA dinner

#2258 (L-R) Ben Wu, Professor, College of Tourism Management, Fudan University-Shanghai; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Edmond Hung, General Manager, Marriott Executive Apartments, Union Square Pudong at the FTA dinner

#2266 (L-R) Victor Ho, Regional Director, Food & Beverage Operations, China & Taiwan, Starwood Hotels & Resorts; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Richard Shiu, Group General Manager, Equip Asia China; Roger Chen, General Manager-Shanghai, Equip Asia China at the FTA dinner

#2275 (L-R) Rudolf Muller, Executive Chef, Hong Kong Disneyland; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Sara Vettori, Business Development Manager, Sanpellegrino & Perrier-China, Nestle Sources Shanghai Ltd. at the FTA dinner

#2283 (L-R) Diego Garcia, Export Manager & Brand Ambassador Asia, Carolina Wine Brands; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Leo Lee, Manager (Shanghai), Wine Culture Education, Aussino World Wines at the FTA dinner

#2285 (L-R) Stephen Warren, Executive Assistant Manager, Crowne Plaza Pudong Shanghai; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Paul Gill, General Manager, Ramada Plaza Pudong Shanghai at the FTA dinner

#2293 (L-R) Johnson Wang, General Manager, Holiday Inn Shanghai Jinxiu; Gloria Wang, Openings Executive, Hilton Hotel Management; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Sebastian Goldman, Director of Food & Beverage, Holiday Inn Shanghai Pudong East at the FTA dinner

#2303 Parade of the Brigade led by Ng Kim Teck, Executive Chef, Sheraton Shanghai Hongqiao at the FTA dinner

#2307 Parade of the Brigade with Simonetta Garelli, Italian Chef, Sheraton Shanghai Hongqiao at the FTA dinner

#2344 (Center L-R Front Row) The Brigade on stage at the finale of the FTA dinner: Julia Shi, Food & Beverage Manager, Sheraton Shanghai Hongqiao; Rahman Lal, Director of Food & Beverage, Sheraton Shanghai Hongqiao; David Gu, Assistant Food & Beverage Manager, Sheraton Shanghai Hongqiao; Tara Wong, Director of Banquet, Sheraton Shanghai Hongqiao (Center L-R Second Row) Ng Kim Teck, Executive Chef, Sheraton Shanghai Hongqiao; Simonetta Garelli, Italian Chef, Sheraton Shanghai Hongqiao

#5974 (L-R) Sara Vettori, Business Development Manager, Sanpellegrino & Perrier-China, Nestle Sources Shanghai Ltd.; Victor de Vries, Director of Business Development, Hilton Shanghai at the FTA dinner

#6067 Rahman Lal, Director of Food & Beverage, Sheraton Shanghai Hongqiao proposing his toast at the FTA dinner

#6073 Victor Ho, Regional Director, Food & Beverage-China & Taiwan, Starwood Hotels & Resorts proposes his toast at the FTA dinner

#6085 Andreas Ludwig, CFO-Greater China, InterContinental Hotels Group proposes his toast at the FTA dinner

#6088 David Shackleton, Director of Operations-East China, InterContinental Hotels Group proposes his toast at the FTA dinner

#6113 Alfonso Romero, Area Vice President, Sol Melia Group proposes his toast at the FTA dinner

#6124 Marchese Ferdinand Frescobaldi, Presidente, Compagnia de Frescobaldi S.P.A. proposes his toast at the FTA dinner

#6144 Alex Avancini, Shanghai Bureau Chief, LifeStyle Magazine proposes his toast at the FTA dinner

#6149 A.J. Bellarosa, Executive Pastry Chef, Posto-Publico proposes his toast at the FTA dinner

#6180 Ben Wu, Professor, College of Tourism Management, Fudan University-Shanghai proposes her toast at the FTA dinner

#6183 John Sciarrone, Vice President, Global Accounts China, Ecolab proposes his toast at the FTA dinner

#6194 Jean Luc Oosting, General Manager, Caviale Manufaktur proposes his toast at the FTA dinner

#6253 Richard Xu, Editor-in-Chief, New Western Cuisine Magazine takes the podium at the FTA dinner to express his appreciation on being named the recipient of the 2010 FTA Hospitality Award for Literary Excellence, which will be presented to him on 7 October at the 2010 FTA Fall Dinner at Hong Kong along with a scholarship in his name in the amount of $5,000.00 USD to benefit worthy students at The Culinary Institute of America

#6259 Victor de Vries, Director of Development, Hilton Shanghai takes the podium at the FTA dinner to accept the recognition on behalf of Martin Rinck, President ? Asia Pacific, Hilton Worldwide, who has been announced as being the recipient of the 2010 FTA Hospitality Award for Excellence as an Operator-Asia Pacific. The Award will be presented to Rinck on 7 October at the 2010 FTA Fall Dinner at Hong Kong along with a scholarship in his name in the amount of $5,000.00 USD to benefit two worthy students at The Chinese University of Hong Kong.

#6283 Rudolf Muller, Executive Chef, Hong Kong Disneyland takes the podium at the FTA dinner to express his appreciation on being named the recipient of the 2010 FTA Hospitality Award for Excellence as a Humanitarian, which will be presented to him on 7 October at the 2010 FTA Fall Dinner at Hong Kong along with a scholarship in his name in the amount of $5,000.00 USD to benefit worthy students attending the At-Sunrice GlobalChef Academy of Singapore. Also announced as receiving the second 2010 FTA Hospitality Award for Excellence as a Humanitarian was Otto Weibel, Director of Kitchens, Swissotel The Stamford & Fairmont Singapore, who could not be present and for whom Muller then spoke, expressing Weibel?s appreciation for the recognition. Weibel will likewise receive his Award and scholarship in his name in the amount of $5,000.00 USD to benefit worthy students attending the At-Sunrice GlobalChef Academy of Singapore.

#6567 (L-R) Rahman Lal, Director of Food & Beverage, Sheraton Shanghai Hongqiao; Richard Xu, Editor-in-Chief, New Western Cuisine Magazine; Simonetta Garelli, Italian Chef, Sheraton Shanghai Hongqiao; Marchese Ferdinando Frescobaldi, Presidente, Compagnia de Frescobaldi S.P.A.; Marchesa Rosaria Frescobaldi; Erika Ribaldi, Area Manager-Asia Pacific, Marchesi de? Frescobaldi at the FTA reception

#6575 (L-R) Julia Schimes, Renaissance Hotel Shanghai Pudong; Silvio Rosenberger, General Manager, Renaissance Shanghai Pudong Hotel at the FTA reception

#6583 (L-R) Linda Ding, InterContinental Shanghai Puxi; David Ying, General Manager, InterContinental Shanghai Puxi at the FTA reception

#6593 (L-R) Joe Gabriele, Sales & Marketing Director, Pepper Tree Wines; Christopher Beros, Managing Director, California-China Wine Trading Co.; Stephen Warren, Executive Assistant Manager, Crowne Plaza Pudong Shanghai at the FTA reception

#6625 (L-R) Caroline Sheng, Director of Corporate Accounts; Greg Peelman, Vice President, Institutional China, Ecolab; Janet Si, Hotel Manager, Le Meridien She Shan Shanghai; Dieter Grun, Area Director, East, Summergate Fine Wines & Spirits; John Sciarrone, Vice President, Global Accounts China, Ecolab at the FTA reception

#6638 (L-R) Andreas Ludwig, CFO-Greater China, InterContinental Hotels Group; Barbara Ludwig, InterContinental Hotels Group at the FTA reception

#6645 (L-R) Billy Zhang, Resident Manager, Renaissance Shanghai Zhongshan Park Hotel; Gary Li, Executive Chef, Suzhou Marriott Hotel at the FTA reception

#6651 (L-R) Klaus Xu, Senior Sales Manager, Pernod Ricard China; Fred Tibbitts, Jr., President & CEO, Fred Tibbitts & Associates, Inc.; Zhu Zhen, Assistant Sales Manager, Pernod Ricard China at the FTA reception

#6657 (L-R) Jean Luc Oosting, General Manager, Caviale Manufaktur; Julia Cai, Director, Shanghai Hongkou District Wine Monopoly Bureau; Tommy Lam, President, Asia Wine Institute; Merlina Lam, Co-Owner, Bistro Amigo Singapore; Rudolf Muller, Executive Chef, Hong Kong Disneyland at the FTA reception

#6658 (L-R) Paul Chandler, Director of Food & Beverage Operations, Hong Kong Disneyland; Bruce Ryde, General Manager, Hotel Indigo Shanghai on the Bund; Barbara Ludwig, InterContinental Hotels Group; Andreas Ludwig, CFO-Greater China, InterContinental Hotels Group at the FTA reception

#6663 (L-R) Redella Liu, JW Marriott Hotel Hangzhou; Hartmut Schaller, General Manager, JW Marriott Hotel Hangzhou; Agnes Burley, JW Marriott Hangzhou; David Burley, Director of Food & Beverage, JW Marriott Hangzhou; Paul Chandler, Director of Food & Beverage Operations, Hong Kong Disneyland at the FTA reception