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Panel
Speakers from International Food & Beverage Forum
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Michael Hill
Smith
MW, Australia
Wine producer, restaurateur, wine consultant, wine judge, and occasional
writer and broadcaster, Michael Hill Smith was the first Australian
to pass the rigorous Master of Wine examination in 1988. Currently,
he is one of the experts responsible for the selection of wines
served on Singapore Airlines. He also writes for several magazines
such as Gourmet Traveller, Vogue Entertaining etc. |
Paul
Hsu
Executive Director, Elite Concepts
In 1991, Paul Hsu set up Elite Concepts, and since then, it has
become one of Asia's leading hospitality companies, specialising
in concept development, design and management of restaurants,
clubs and leisure venues. Over the past few years, the company
has created, and currently operates, a diverse portfolio of over
20 unique concepts in 6 different countries. |
Rudy M Miick
President, Miick & Associates
Rudy Miick, is the founder and president of Miick & Associates
which is based in Colorado, USA. His company deals with new project
development and organisational transformation within independent
restaurants, chains and resorts. Miick & Associates is well-known
for maximising performance, profit and spirit within organisations
that are experiencing a lapse in business. |
Scott
Webster
Australian Culinary Consultants Pty Ltd, Sydney, Australia
A chef by profession and the driving force behind the Australian
Culinary Consultants (ACC), Scott Webster has opened an exciting
new food outlet called "Restaurant Mosaic" which offers innovative
and unique cuisine. Webster has a penchant for combining superb
primary products and indigenous ingredients with Australia's multi-cultural
diversity, thus creating dishes that truly reflect Australian cuisine.
Webster has worked extensively in Europe, the USA, Canada and Asia.
He is currently a consultant to Westin Hotel in Sydney. |
Shiro
Deguchi
Chairman of Headquarter, All Japan Cooks Association and
President of Cooks Hall, Japan
Shiro Deguchi has a long list of accolades to his name; among which
includes Kungotozuihosho - The Imperial 5th Order of the Rising
Sun (for 40 years of commitment to the hospitality industry), Gold
Award of Japan Diet Culture Foundation, Hononary Life Member of
WACS and others. His very first stint in the culinary scene began
in 1941 at the Kobe Oriental Hotel. Deguchi is currently the Chairman
of Headquarter of the All Japan Cooks Association and at the same
time the President of Cooks Hall. |
Steven Spurrier
Wine Consultant, United Kingdom
Educated at the Rugby School and the London School of Economics,
Steven Spurrier joined the wine trade in 1964 as a trainee with
Christopher and Co., London's oldest wine merchant. He moved to
Paris where he purchased Les Caves de la Madeleine, a small wine
shop in the city centre, and rapidly achieved recognition as one
of the most innovative retailers in Paris. He also opened a private
wine school in France. In 1988, he sold his Paris businesses and
returned to the UK, where he became a wine consultant and journalist.
He was awarded the "Bunch Prize" and "Le Prix du Champagne Lanson"
for his writings in Decanter Magazine. |
Tan
Kah Hin
Choo Hin & Partners, Singapore
A Barrister at Law by training and in practice since 1977, Tan Kah
Hin was the past president of the International Wine & Food Society
of Singapore. Among the many accolades that he has received are
the Andre Simon Silver Memorial Medal for his contribution to the
International Wine & Food Society in Singapore and worldwide, as
well as the Chevalier de I'Ordre du Merite Agricole awarded by the
French government in 1992. He is also the senior wine lecturer at
SOPEXA, wine consultant for Wine & Dine Magazine, and the anchor
person on wines for the televised edition of Wine & Dine on Channel
NewsAsia. |
Tony Chi
Tony Chi & Associates, USA
Tony Chi is the founder of Tony Chi & Associates, a leading international
interior design firm based in Manhattan but has handled projects
from around the world. Established in 1986, it assists entrepreneurs
in creating restaurant trends. Some of the awards that Tony Chi
& Associates has received are Best Hotel Restaurant Design (1999)
for Shanghai Lily, Mandalay Bay Resort; Gold Key Awards (1998) for
Kokòs Crown Casino Hotel Melbourne and many more. |
Vivien Choi-Cheung
M.S., R.D., FADA, FCSI
Vivien is currently the Director of Campus Services at The Hong
Kong University of Science and Technology. She also taught foodservice
management in the School of Professional and Continuing Education
of The University of Hong Kong and the Hong Kong Polytechnic University.
A registered dietitian and a Fellow of the American Dietetic Association
with an extensive foodservice management background, Vivien speaks
frequently at regional and international conferences on foodservice
systems and quality assurance. Vivien was Director of FCSI World-wide
Board and Co-Chair of FCSI Asia Pacific Chapter. |
Walter Staib
President, Concepts by Staib Ltd
In 1989, Mr Walter Staib founded Concepts by Staib, Ltd a globally
recognised restaurant managment and hospitality consulting firm.
Prior to that, he served as Senior Vice President of Specialty Restaurants,
which operated 75 restaurants throughout the United States and Mexico.
Mr Staib has also received numerous awards such as the prestigious
Chevalier de l'Ordre du Mérite Agricole de la République Française,
Silver Plate Award in 1987, FCSI Award for Excellence in Management
Advisory Services 1999 etc. |
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