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Media Contact: Fred
Tibbitts, Jr.
fredbev@fredtibbitts.com
19 March 2011
The Eighth Annual Fred Tibbitts & Associates
“A Spring Evening in Singapore with Very Special Friends”
The St. Regis Singapore
Thursday 17 March 2011
Singapore-The Eighth Annual Fred Tibbitts & Associates “A
Spring Evening in Singapore with Very Special Friends” proved to be another
memorable event for the seventy-four guests, who included hotel executives,
presidents, managing directors, regional vice presidents, general managers,
industry VIP’s, press and sponsors.
The reception was hosted by Diageo, Pernod Ricard and
Liquid Luxury serving many of their top luxury cocktails prepared by teams of
senior mixologists and offered by their smart servers with delicious canapés of
Phillips crab created by Executive Chef Frederic Colin; the Champagnes were Moet & Chandon Imperial and
Mumm Cordon Rouge; plus FIJI Water and Ronnefeldt Teas.
In addition, Wein & Vin demonstrated the new “Pod Bar” wine preservation
& temperature-controlled display cabinet by Bermar International.
All guests were formally announced.
The four-course gala dinner brought Fred Tibbitts to the
podium, who welcomed the guests and asked that they consider “Service as the
Highest Calling”. Tibbitts explained
that the primary purposes of the of the FTA dinners are to recognize hospitality
excellence, provide scholarships in the names of those whom are honored and to
make charitable contributions to benefit those less fortunate.
Tibbitts promptly called for the evening’s twelve “Loyalty Toasts” by
some of the dinner personalities, including Thomas Schwall, Hotel Manager, The
St. Regis Singapore; Kim Seng Tan, Executive Vice President, Meritus Hotels &
Resorts; Markland Timothy Blaiklock, Senior Vice President, Sofitel Asia
Pacific; Kjell Adstedt, Managing Partner-The Americas, DB&S Capital Limited;
Praba Menon, General Manager, Hotel Istana Kuala Lumpur City Centre; Antoine
Chahwan, Regional Vice President & General Manager, Four Seasons Hotel
Singapore; Jean-Luc Fourrier, Vice President, Restaurant Concepts, Luxury Brands
& Full Service, Asia Pacific-Middle East-Africa, Hilton Worldwide; Ivan Lee,
Area Vice President & General Manager, Pan Pacific Singapore; Niall Cowan,
Regional Director of Food & Beverage-Asia, Europe, Africa and Middle East,
Fairmont Hotels & Resorts; Richard Xu, Editor-in-Chief, New Western Cuisine
(China) Magazine; Andy Nazarechuk, Dean, University of Las Vegas Nevada
Singapore; and Aaron Goh, Director, Cornell-Nanyang Institute of Hospitality
Management.
After the guests enjoyed their elegant First Course of
“Trilogy of Crab” paired expertly with Spanish, Chilean, New Zealand, and French
reserve white wines of precisely the optimal vintages by famed New York City
wine educator, Harriet Lembeck, Tibbitts announced a donation from a portion of
the dinner proceeds to the China Tibetan Children Health & Education Fund, based
at Hong Kong. Richard Xu,
Editor-in-Chief, New Western Cuisine Magazine accepted the donation on behalf of
Madame Annie S.C. Wu, Fund Founder, who was unable to be present.
Tibbitts returned to the podium after the Main Course of
Sous Vide of Angus Beef Tenderloin, Sautéed Greenhouse Mushrooms, Garden
Peas-Potato mash with Merlot Sauce paired with super premium, vintage Chilean,
Spanish and French reserve red wines to announce the 2011 FTA Hospitality Awards
for Excellence, which will be presented at the 2011 FTA Fall Award Dinners at
the Hyatt Regency Hong Kong, Sha Tin on 11 October and the Union League Club of
New York on 15 November.
The Recipient of the 2011 FTA Hospitality Award for
Excellence as an Operator-North America was announced as Brian Abel, Vice
President, Food & Beverage, North America, Starwood Hotels & Resorts.
The recognition was accepted by Thomas Schwall, Hotel Manager, The St.
Regis Singapore. The scholarship in
Abel’s name is going to benefit a worthy student at
Cornell
University.
The Recipient of the 2011 FTA Hospitality Award for
Excellence as an Operator-Asia Pacific was announced as Andreas Stalder, Senior
Vice President, Product & Brand Development, Hyatt International-Asia Pacific.
The recognition was accepted by Christian Gurtner, Executive Assistant
Manager-Food & Beverage, Grand Hyatt
Singapore.
The scholarship in Stalder’s name is going to benefit two worthy students
attending The Chinese University of Hong Kong.
The Recipient of the 2011 FTA Hospitality Award for
Lifetime Excellence was announced as Eric Long,
General Manager, The Waldorf = Astoria.
The recognition was accepted by Alain Mahillon, General Manager, Hilton Singapore and Regional
General Manager, Singapore,
Indonesia
& Philippines.
The scholarship in Long’s name is going to benefit a worthy student at
Michigan
State
University.
The Recipient of the 2011 FTA Hospitality Award for
Excellence as a Humanitarian was announced as Robert Thurman, President, Tibet
House US & Jey Tsong Khapa Professor of Indo-Tibetan Buddhist Studies, Columbia University.
The scholarship in Thurman’s name is going to benefit worthy students at
The Tibetan Children’s Village School of Dharmasala, India.
The Recipient of the 2011 FTA Hospitality Award for
Excellence as an IT Innovator was announced as MICROS Systems, Inc.
The recognition was accepted by Stefan Piringer, President,
Micros-Fidelio Asia Pacific. The
scholarship in the name of MICROS Systems, Inc. is going to benefit a worthy
student at Penn State University.
Following the service of the Cheese Course, a Trilogy of
New Zealand Cheese-Port Wine Cheddar, Aorangi Traditional Brie & White Stone
paired beautifully with super premium reserve red wines of France and Australia,
Tibbitts asked Thomas Schwall, Hotel Manager, The St. Regis Singapore to the
stage to “Summon the Brigade”.
Schwall’s summons was answered by resplendent Dual Parades of both the Kitchen
Seniors who prepared the dinner, led by The St. Regis Singapore Banquet Sous
Chef, Noel Ng as well as the Servers who attended the guests, led by The St.
Regis Singapore Assistant Director of Banquet Operations, John Lee.
Not pictured, but equally as responsible for the evening’s excellence of
service was Mohd Yuhanis “Zack” Israel.
With the presentation of the elegant Dessert Course, that
being “Poached Pear Infused with Ronnefeldt Earl Grey, Vanilla Ice Cream &
Crispy Tuile, served with Ron Zacapa23, Tibbitts returned to the stage to thank
everyone for coming, to invite one and all to return one year hence for the
Ninth Annual FTA Spring Dinner and to wish the assembled guests a safe and
secure journey home.
Fred Tibbitts & Associates is the leading global wine,
spirits and foodservice products and services consulting agency for National
Account chain hotels and restaurants with offices at Bangkok,
Thailand and Menands, New York, the United States.
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Download high-resolutions versions of the photos below by
downloading the full set here:
11singspring_mediapics.zip
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