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The distinguished Resort Food Executive
Committee (known as the "RFEC"), established
its roots back in 1974 when Chef Kim
Dietrich, then Chef de Cuisine of Mauna Kea
Beach Hotel wrote a letter to Hermann Rusch,
then Executive Food Director of the
Greenbrier Resort.
In his letter, Chef Dietrich outlined his
dream of bringing talented young
professionals from prestigious resorts
together to discuss and share the issues
that were primarily resort-oriented. Chef
Rusch, being in total agreement with this
concept, passed it on to his superior,
Truman Wright, President and Managing
Director of the Greenbrier.
Truman Wright was also Chairman of the
Resort Committee of the American Hotel/Motel
Association, and at that time, had a special
committee comprised of managers of 4 and 5
star hotels. They agreed that that the chefs
of these special resorts should come
together for the exchange of ideas.
And so it was in 1974 that the first
conference of The Resort Food Executive
Committee was held at the Greenbrier. The
attendees at that time numbered 5. They
were: Hermann Rusch, Kim Dietrich 3 4 5 |
