Media Contact:  Michelle Plew

6 June 2009


Fred Tibbitts & Associates Sixth Annual

“A Summer Evening at Beijing with Very Special Friends”

Kempinski Hotel Beijing Lufthansa Center

Thursday 4 June 2009


Beijing-The Sixth Annual FTA “A Summer Evening at Beijing with Very Special Friends” proved to be another memorable event for the seventy plus guests, who included hotel and restaurant executives, managing directors, regional vice presidents, GMs, industry VIPs,  performing artists, the entertainment and reporting press and valued sponsors.


The reception was hosted by Diageo, Pernod Ricard and Nestlé Waters with a variety of their most popular spirits drinks prepared to perfection by top celebrity mixologists and presented by their stylish hostesses.  Moet Hennessy served Veuve Clicquot Ponsardin, Nestle their San Pellegrino Sparkling Natural Mineral Water and San Pellegrino Sparkling Fruit Beverages and Phillips Foods Asia provided the finest crabmeat for the Chef’s assortment of delicious canapés and hors d’ouvres.  All guests were formally announced and gonged.


The four-course gala 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 nine Loyalty Toasts by several of the dinner VIP’s, including Emile Bootsma, Hotel Manager, Kempinski Hotel Beijing Lufthansa Center; Siqing Lu, world renowned concert violinist; and Zhang Run Gang, Chairman of the China Hotels & Lodging Association; all accomplished with Moet & Chandon Brut Imperial from Moet Hennessy.


Fred Tibbitts announced that a portion of the dinner proceeds from the 2009 FTA Summer Dinner at Beijing would be donated to UNICEF China.  Jungle Liu, Sub-branch Manager, Beijing Lufthansa Centre, HSBC Bank (China) presented the check to Dale Rutstein, Chief of Communications, UNICEF Office for China, as Fred Tibbitts stood-by supporting.


The 2009 FTA Hospitality Award for Excellence as a Humanitarian was announced as going to Professor Poon Chung-kwong, President Emeritus, The Hong Kong Polytechnic University.  Tibbitts read a letter from Poon, as he was not able to be present, while Wenjun Wang, Assistant Dean, School of Hospitality & Tourism Management, Florida International University at Tianjin read a profile of Professor Poon’s many humanitarian accomplishments.


The 2009 FTA Hospitality Award for Excellence as an Operator Asia Pacific was announced by Tibbitts as going to Martin B. Jones, Vice President of Food & Beverage, Starwood Asia Pacific Hotels & Resorts.  Charlie Dang, General Manager, The Westin Financial Street Beijing and Area Managing Director-Northern China, Starwood Asia Pacific Hotels & Resorts then delivered personal comments on his deep respect for Jones, after which he read aloud a letter from Sue Brush, Senior Vice President, Westin Hotels & Resorts at their White Plains, New York World Headquarters office, congratulating Jones on his being honored for his contributions to the hospitality industry and in particular, Starwood.  Tibbitts then continued with a summary of Jones’s career as well some of his own personal observations on Jones, Tibbitts having known and worked with Jones for nearly a decade in Asia Pacific.


Both 2009 FTA Hospitality Awards will be presented with scholarships in the names of Professor Poon and Jones at the 2009 FTA Fall Dinner at Hong Kong on Thursday 22 October at the new Hyatt Hong Kong, Tsim Sha Tsui, Kowloon.


At the finish of the cheese and wine course, Emile Bootsma, Hotel Manager, the Kempinski Hotel Beijing Lufthansa Center was called to the podium by Tibbitts to “Summon the Brigade”.  Bootsma brought the seventeen kitchen and service staff who prepared and served the dinner to the stage to a well-deserved standing ovation.


The menu, which was superbly crafted by Kempinski Hotel Beijing Lufthansa Center Executive Chef Thomas Laberer, included Chilled Crabmeat Cake Mille Feuille Layered with Thinly Baked Crepes Saffron Jelly; Pan Fried Veal Tenderloin Wrapped in Pancetta, Oyster Jus with Poached Oyster and Ragout of Pan Fried Asian Mushrooms & Butter Glazed Snow Peas with Mashed Potatoes; Trio of Cheese with Dried Fruit & Nuts Grissini; and finally Hazelnut Nougat Mousse Thinly Layered between Valrhona Chocolate Sheets, Cointreau Marinated Strawberry Orange Salad with Star Anise & Cinnamon.  Each course featured carefully-paired, premium wines from around the world.


Fred Tibbitts & Associates is the leading global wine, spirits and foodservice products & services consulting agency for National Account chain hotels and restaurants with offices at Menands, New York and Bangkok Thailand.