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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, also Chairman of the Resort Committee of the American Hotel/Motel Association who, at that time, had a special committee comprised of managers of 4 and 5 star hotels, 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 1st conference of The Resort Food Executive Committee was held at the Greenbrier. The attendees at that time numbered 5. The RFEC celebrated its 32nd anniversary this September at Hilton Waikoloa Village.

Since its early beginnings, the RFEC has grown in number to representation of over 30 properties and our vision, as stated in our Mission Statement below, still remains the same....

                                ••••    MISSION STATEMENT    ••••

We, the Resort Food Executives Committee, will share our knowledge by promoting and supporting culinary apprenticeship programs and training. The purpose of our organization is the continuous dedication of excellence in food preparation and the career development of future resort chefs.

We support the education of culinary apprentices and 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 among our members to provide a broader base of experience.