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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.
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Kim Dietrich |
Hermann Rusch |
The Resort Food Executive Committee (RFEC) is an association of Food and Beverage Industry Leaders networking to share our knowledge and best practices, loyal to the tradition of quality that benefits our business.
The Resort Food Executive Committee is an action orientated organization driven by the pursuit of excellence. Our heritage of leadership requires us to constantly pioneer the landscape as to stay on the forefront of innovation, experience, and engagement. We craft those important aspects of the market into business solutions for our members and mentoring culinarians.
We, the Resort Food Executive Committee, will share our knowledge by promoting and supporting culinary apprenticeship programs and training. The purpose of our organization is the continuous dedication to excellence in food preparation and the career development of future resort chefs. We support the education of culinary apprentices & journeymen by providing the knowledge and skills needed to perpetuate the high standards in the resort industry. Our goal is to exchange the apprentices and journeymen amongst our members to provide a broader base of experience. (1974)
