Media Contact: Melanie Ramsey
14 May 2010
The Third Annual Fred Tibbitts &
“A Spring Evening in Kuala Lumpur with
Very Special Friends”
Grand Millennium Kuala Lumpur
Thursday 13 May 2010
Kuala Lumpur-The Third Annual Fred Tibbitts & Associates “A
Spring Evening in Kuala Lumpur with Very Special Friends” proved to be another
memorable event for the sixty-four guests, who included hotel executives, ceo’s,
presidents, managing directors, regional vice presidents, general managers,
industry VIP’s, the press and valued sponsors.
The reception was hosted by Diageo, Pernod Ricard, Beam
Global, William Grant & Sons and Brown-Forman serving many of their top luxury
cocktails prepared by a teams of mixologists and smart servers; the Le Verre de
Vin wine preservation systems, Ronnefeldt Selected Teas, serving a variety of
their most popular flavors and Phillips Foods Asia providing their finest crab
meat for many of Executive Chef Roland Kaiser’s marvelous canapés and hors
d’ouvres. All guests were formally
announced and gonged with distinction by Jonathan Badman, Director of Sales &
Marketing for the Grand Millennium Kuala Lumpur.
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 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 ten “Loyalty Toasts” by some
of the dinner personalities, including Melvin Lim, General Manager, Grand
Millennium Kuala Lumpur; Jimmy CH Low, Senior Regional Sales Manager, Riche
Monde; Michael Sengol, CEO, Meritus Hotels & Resorts; Richard Xu,
Editor-in-Chief, New Western Cuisine Magazine; Otto Weibel, Director of
Kitchens, Swissotel The Stamford & Fairmont Singapore; Rudy Muller, Executive
Chef, Hong Kong Disneyland; Denis Gruhier, Group General Manager, Sunway Resort
Hotel & Spa; Praba Menon, General Manager, Hotel Istana Kuala Lumpur; and John
Sartain, General Manager, Mandarin Orchard Singapore.
After the guests enjoyed their elegant First Course of Crab
Avocado and Tomato Timbale with Fresh Basil Cream, paired expertly with New
Zealand, Spanish, Chilean and French reserve wines of optimal vintages, Tibbitts
announced a donation from a portion of the dinner proceeds to the China Tibetan
Children Health & Education Fund, based at Hong Kong.
Rudolf Muller, Executive Chef, Hong Kong Disneyland 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
Cashew Nut Crusted, Baked Lamb Short Loin, Roasted Pumpkin Potato Mash,
Semi-Dried Tomato and Zucchini with Roasted Garlic and Mint-Scented Lam Jus,
paired with super premium, vintage French, Australian and Chilean wines to
announce the 2010 FTA Asia Pacific Hospitality Awards for Excellence, which will
be presented at the 2010 FTA Fall Dinner at the Hyatt Regency Hong Kong, Tsim
Sha Tsui on 7 October.
The 2010 FTA Hospitality Award for Literary Excellence was
announced as going to New Western Cuisine
magazine (China). Tibbitts detailed
the achievements of the magazine’s Editor-in-Chief, Richard Xu, as well as the
increasing recognition the publication is receiving in and outside of China.
Xu then took the podium to express his appreciation for the recognition
and re-dedicated the merit of the honor to serving the industry.
The 2010 FTA Hospitality Award for Excellence as an
Operator-Asia Pacific was announced as going to Martin Rinck, President – Asia
Pacific, Hilton Worldwide. As Rinck
was not able to be present, Tibbitts asked Hilton Petaling Jaya General Manager,
Chris Ehmann to come forward to say a few personal words about Rinck and to
convey Rinck’s personal gratitude on being honored.
Tibbitts then read excerpts from Rinck’s bio, making it abundantly clear
that Rinck’s richly deserves the recognition.
The 2010 FTA Hospitality Awards for Excellence as a
Humanitarian were announced as going to Otto Weibel, Director of Kitchens,
Swissotel The Stamford & The Fairmont Singapore as well as Rudolf Muller,
Executive Chef, Hong Kong Disneyland.
Tibbitts asked Muller and Weibel to the podium to express their thoughts
and appreciation on being recognized.
This they did most eloquently and from the heart.
Both Weibel and Muller have asked that their scholarships go to benefit
at-sunrice GlobalChef Academy at Singapore.
Following the service of the Cheese Course, a Trio of Aged
Cheddar, Tallegio and Iberico Rocinate Semi-Cured with Walnut Baguette paired
beautifully with reserve wines of Argentina, Australia, Chile and Spain,
Tibbitts asked Melvin Lim to return to the podium to “Summon the Brigade”.
Lim’s summons was answered by a resplendent parade of the kitchen seniors
who prepared the dinner, led by Executive Chef Roland Kaiser as well as the
service staff led by Mark Gailey, Executive Assistant Manager-Food & Beverage,
Edmund Dass, Assistant Director of Food & Beverage and the dinner Captains.
Lim and his team of 37 seniors then posed on stage for several group
pictures to commemorate the occasion.
With the service of the Dessert Course, being Ronnefeldt
“Get the Power” Infused Panna Cotta with Light Vanilla Orange Sauce and Mango
Strawberry Compote with Mokalbarie Tea Sabayon, Tibbitts returned to the stage
to thank everyone for coming, inviting one and all to return to the Grand
Millennium Kuala Lumpur one year hence for the Fourth Annual FTA Spring Dinner
at Kuala Lumpur and to wish the assembled guests a safe 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.