The distinguished Resort Food Executive Committee 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 five. Amongst them were: Hermann Rusch, Kim Dietrich, and Truman Wright.