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Panel
Speakers from International Food & Beverage Forum
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Andreas
Stalder
Director of Food & Beverage, Hyatt International, Hong Kong
The 43-year old Swiss started his culinary apprentice in 1972 at
Restaurant Casabarba in Thun, Switzerland. Subsequently, he was
given the post of Commis and Chef Tournant at the Hotel Metropole.
Stalder has garnered his culinary experience from several parts
of the world such as Hong Kong, United Arab Emirates, Korea and
Singapore. In 1984 he was the Executive Chef of the Hyatt Regency
Singapore (now known as Grand Hyatt Singapore) and was later promoted
to Area Executive Chef - Asia / Pacific. Presently, he is the Director
of Food & Beverage - Asia / Pacific for Hyatt International Divisional
Office in Hong Kong. |
Aijiro Shinoda
Co-owner / Chef Chef's Table, Tokyo, Japan
Co-owner and chef of gourmet take-away and delivery oriented deli,
Chef's Table in Toyko, Aijiro Shinoda is actively invloved in the
menu development of his business. He is also a volunteer charity
organiser raising funds for under previleged children worldwide. |
Bill
Gallagher
Food & Beverage Director, Southern Sun Hotels, Inns & Resorts,
Johannesburg and WACS Ambassador and Honorary Life President
Dr Bill Gallagher is currently the Group Food & Beverage Director
of Southern Sun Hotel and Gaming Investments, the largest owner
and operator of hotels in the African Continent. He first started
out his culinary career as an apprentice at the Royal County Hotel,
working under the late Chef de Cuisine, Jean Hubert Rousseau.
He is currently a renowned and highly respected figure in the
culinary world. Dr Gallagher has been heading the World Association
of Cooks Societies (WACS) since 1996 and in March 1999, he was
awarded the Pinnacle Award for Lifetime Achievement in the Hospitality
Industry. |
Bob Campbell
MW, New Zealand
Bob Campbell began his career in the wine industry when he joined
Montana Wines as an accountant in 1973. He was the second New Zealander
and one of the few people in the world to hold the Master of Wine
qualification. More than 14,000 people have attended wine courses
and seminars run by him. He also writes for various magazines and
journals pertaining to the wine industry, including The New Zealand
Wine Annual and Decanter. In 1992, he was captain of the team that
won the Liquorland NZ Wine Options Competition. |
Christophe-Bruno
Marziale
Corporate Director of Food & Beverage,
Sofitel Hotels & Resorts Paris, France
Born in Strasbourg, France, Christophe-Bruno Marziale graduated
from Centre International de Glion, Switzerland, majoring in Food
& Beverage. He received the Westin Award of Excellence in Food &
Beverage while he was at the Westin Camino Real Ixtapa Mexico as
the Food & Beverage Director. Since January 2000, he has been in
the Corporate Food & Beverage Division of Accor Business & Leisure
Hotels in charge of Sofitel hotels and resorts. Mr Marziale is also
a food and wine writer for the Business Times in India and Wine
& Dine magazine in Singapore. |
Graham
Hawkes
Continental Director, New Zealand, WACS
The owner and chef of award winning Donovan Restaurant in Invercargill,
New Zealand, Graham Hawkes has spent many years elevating the standards
of food presented in New Zealand. He currently holds the position
of Continental Director of the World Association of Cooks Society,
an umbrella group overseeing the various chefs groups of 63 countries
representing some 3.5 million chefs and cooks internationally. |
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Hugh Cade
Hugh Cade Associates Immediate Past President of FCSI
Hugh Cade, the past president of FCSI, has some 20 years' experience
in the industry. His company, Hugh Cade & Associates, specialises
in providing high-level advice to a selected group of clients
with foodservice and leisure interests. Currently, he is also
a fellow of the HCIMA and the British Association of Hospitality
Accountants.
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Kurt H Fischer
President, International Food & Beverage Forum
Born in Stuttgart, West Germany in 1942, Mr Kurt Fischer obtained
his Master's Degree in Culinary Arts from the Hotel School of Bad
Reichenhall, West Germany in 1974. Since then, Mr Fischer has assumed
numerous responsibilities in Thailand, Malaysia, Indonesia and the
Philippines. He founded the International Food & Beverage Forum
in 1994, and is instrumental in the Forum's expansion, and for the
establishment of its Educational Endowment Fund, which awards annual
scholarships to young hospitality professionals. |
Manvinder
P S Puri
The Fullerton Hotel, Singapore
The newly appointed Chief Operating Officer of The Grand Fullerton,
Singapore, Manvinder P S Puri has managed various food and beverage
operations around the world. He studied in India before going to
Cornell University in New York for an education in Food & Beverage
Management. He then worked in many famous establishments including
The Ritz-Carlton, Mauna Lani, Hawaii, Raffles International Ltd,
Singapore, British Airways and Rosewood Hotels and Resorts.
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