Media Contact:  Melanie Ramsey

7 June 2010


Fred Tibbitts & Associates Seventh Annual

“A Summer Evening at Beijing with Very Special Friends”

Kempinski Hotel Beijing Lufthansa Center

Thursday 3 June 2010


Beijing-The Seventh Annual FTA “A Summer Evening at Beijing with Very Special Friends” proved to be another memorable event for the eighty-three guests, who included hotel and restaurant executives, managing directors, regional general managers, general managers, industry VIPs, performing artists, the entertainment press and our valued sponsors.


The reception was hosted by Diageo and William Grant & Sons with a variety of their most popular luxury cocktails prepared to perfection by their bartenders and presented by their stylish hostesses.  Moet Hennessy served Moet & Chandon Imperial; Ronnefeldt Selected Teas their iced teas; and FIJI Water their pure water.  All guests were formally announced and gonged by Kempinski Internship Trainee, Vincent Valerio and Management Trainee, Katharina Biedermann.


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 ten “Loyalty Toasts” by several of the dinner VIP’s, including Stephan Interthal, Richard Xu, Tina Gao, Zhang Run Gang, Nels Frye, Siqing Lu, Dai Aiqun, Roland Steiner, Greg Peelman, Tommy Lam and Wenjun Wang.  Shortly thereafter, Tibbitts announced that a portion of the dinner proceeds would be donated to UNICEF China.  Tibbitts presented the contribution to Dale Rutstein, Chief of Communications, UNICEF Office for China, who detailed the places and humanitarian projects in China that would benefit from the donation.


The 2010 FTA Hospitality Award for Literary Excellence was announced as going to Richard Xu, Editor-in-Chief of New Western Cuisine Magazine.  Tibbitts reviewed many of Xu’s accomplishments and the reasons why he was selected to receive the recognition.  Xu then took the podium to express his deep appreciation for the recognition, saying he looked forward to receiving the Award and scholarship in his name at the 2010 FTA Fall Dinner at the Hyatt Regency Hong Kong, Tsim Sha Tsui on 7 October.


The 2010 FTA Hospitality Award for Excellence as an Operator-Asia Pacific was announced by Tibbitts as going to Martin Rinck, President – Asia Pacific, Hilton Worldwide.  As Rinck could not be present, he asked Nils-Arne Schroeder, General Manager, Hilton Beijing Wangfujung to come to the podium to accept his recognition and make personal comments on Rinck’s respect within the Hilton Worldwide community and their friendship, having served together in Europe for several years.


The 2010 FTA Hospitality Awards for Excellence as a Humanitarian were announced by Tibbitts as going to Rudolf Muller, Executive Chef, Hong Kong Disneyland and Otto Weibel, Director of Kitchens, Swissotel The Stamford and Fairmont Singapore.  As neither Muller nor Weibel could be present, Tibbitts expressed his personal observations on both honorees and the many reasons why they are outstanding role models for caring for others and serving as great mentors for hundreds of aspiring chefs and culinarians.


At the finish of the cheese and wine course, Stephan Interthal, Managing Director of the Kempinski Hotel Beijing Lufthansa Center was called to the podium by Tibbitts to “Summon the Brigade”.  Interthal brought forward to the stage the fifteen kitchen and service staff who prepared and served the dinner for a well-deserved standing ovation.  Standing to Interthal’s left is Executive Chef, Thomas Laberer and to Interthal’s right is Assistant Banquet Service Manager, Steven Yan.


The menu, which was superbly crafted by Kempinski Hotel Beijing Lufthansa Center Executive Chef Thomas Laberer and his culinary team, included Steamed Turbot with truffle cream and organic micro cress; Milk-Fed Veal with Lemon-Manage Tout Risotto; Three Farm House Cheeses; and Bitter Chocolate Olive Oil Truffle, Ronnefeldt Cream Orange Roibosh Tea Parfait and Bell Pepper Raspberry Puree with Petit Fours to follow.  The First, Main and Cheese courses course featured carefully-paired, premium wines from around the world, while the Dessert was paired with Ronnefeldt Selected Teas, coffee service on request.


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.