The International Food & Beverage Forum® announces Inductees to Hall of Fame and Restaurateur of the Year 2004 at the World Gourmet Summit Las Vegas.
Las Vegas, NV — December 12, 2004— During the first North American World Gourmet Summit held in Las Vegas from November 19th to the 24th, 2004 the International Food & Beverage Forum® inducted its newest honorees at a gala dinner at the MGM Grand on November 20th.Each year the members of the International Food & Beverage Forum® elect visionary leaders to be inducted into the International Food & Beverage Hall of Fame and name a “Restaurateur of the Year”.
The 2004 International Food & Beverage Forum® Hall of Fame inductees are:
AGUSTIN HUNEEUS –VINTNER
Born in Santiago, Chile, Agustin began his career there and is one of the few vintners who has dedicated his entire professional life to the wine industry. He entered the wine business in 1960 as Chief Executive Officer of Concha y Toro. Then a small winery, Concha y Toro grew to become Chile's largest winery under Agustin’s leadership. In 1971, Chile’s difficult political climate led Agustin to leave his home country. He subsequently headed Seagram’s worldwide operations, responsible for wineries in seven countries, as well as California.
In 1989, Agustin Huneeus and his wife Valeria purchased the 280-acre property in Rutherford that would become Quintessa. In the intervening years, they have worked to reflect the character of this unique property in the wine made here. “We base our future on the fact that wine should be – and will be – known for the property from which it originates, rather than its varietal composition” Today, he devotes his time to realizing his dream of developing Quintessa into a world-class wine estate. He also maintains vineyard holdings in Chile, Alexander Valley and Napa Valley.
Agustin was awarded the Distinguished Service Award by the Wine Spectator in 1996.
HORST H. SCHULZE - PRESIDENT AND CEO, WEST PACES HOTEL GROUP
Horst Schulze served as the vice chairman of the Ritz-Carlton Hotel Company from 2001 to 2002. Previously he served as president and chief operating officer of Ritz-Carlton, a position he held since 1988. Under his leadership, the Group was awarded the 1992 and 1999 Malcolm Baldrige National Quality Award and has been continuously voted “best hotel company in the world” by convention and trade publications.
In November of 1991, Mr. Schulze was recognized as "corporate hotelier of the world" by HOTELS Magazine. In 1995 he was also awarded the prestigious Ishikawa Medal for his personal contributions to the quality movement.
Mr. Schulze is a recognized leader in the service world. His vision has indeed helped reshape customer service concepts in both the hospitality and the service industries.
JIGGS KALRA – AUTHOR AND JOURNALIST
Jiggs Kalra, a journalist by trade and a gastrosophe by passion, has influenced Indian Cuisine in a way similar to Brillant-Savarin the French Cuisine. Not always without controversy, but always breaking boundaries, Jiggs was able to bring about an impact in his culture through continuous research. He unearthed 1000-year-old recipes and brought them back to the table. Through his active promotion of Indian Cuisine around the world, he continues to be the inspiration of the present-day generation.
MAX SCHUBERT – WINEMAKER
As the creator of Penfolds Grange Hermitage, Max Schubert was arguably the most important and influential figure in the modern Australian Wine Industry. Almost single-handedly Schubert lifted Australia’s table wine industry out of mediocrity in the 1950s.
Appointed Penfolds Chief Winemaker in 1948 he was sent to study sherry-making in Spain. On his way back he visited Bordeaux and was introduced to mature claret. Schubert returned from France inspired with the determination to produce an Australian red wine comparable with those produced in Bordeaux. He developed Grange Hermitage beginning with the 1951 vintage using Shiraz grapes rather than Cabernet Sauvignon, because Shiraz was the only quality red wine variety available at the time.
Schubert ‘retired’ in 1975 but stayed on as a consultant with an office at Penfolds’ original winery at Magill near his home until shortly before his death in 1994.
The International Food & Beverage Forum® Restaurateurs of the Year 2004 is:
MICHAEL MINA – CREATOR / MANAGING CHEF
Born in Egypt and raised in Ellensburg, Washington, Mina has had a love affair with the kitchen and with creating memorable dining experiences for guests from a very early age. His epicurean journey began in 1987 at the Culinary Institute of America in upstate New York. After graduating in 1989 he joined George Morrone and in 1990 the two men were presented with the opportunity to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Mina had dreamed of calling home one day.
Michael dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. Aqua opened to rave reviews and national acclaim in 1991.
Mina’s culinary and business vision led to the founding of his own company, the Mina Group, in December 2002.
“These honorees have all embraced the food and beverage world in their own way,” said Kurt Fischer, IF&BF president and Managing Partner of WGS America LLC, “from establishing Vineyards, creating great wines, exploring the history of fine dining, to winning prestigious competitions. We salute them through the induction in the Hall of Fame, as well as through scholarships for future culinary and hospitality professionals.” To that end, two students from UNLV received that evening $5,000 each in scholarships named for Agustin Huneeus. To date more than $200,000 in scholarships have been distributed to students by the International Food & Beverage Forum.
Comprising 50 top industry leaders, the IF&BF aims to enhance global dialogue, knowledge and viable creativity, as well as aid in the growth and education of future culinary and hospitality professionals.
“The Forum members believe in sharing their knowledge and experience,” said Fischer. “The events of the World Gourmet Summit Las Vegas are our way of giving back in a small way … and in some cases, a large way.” Indeed, donated auction items included such treats as a week of golf in Scotland, a weekend getaway in Manhattan, visits to India and China, limited edition china sets, rare wines and signed cookbooks. In all, the event raised more than $50,000 for scholarships.
MEDIA CONTACT: For additional information, call Kurt H .Fischer at 425-562 2302, or by e-mail at: kurth@kurthfischer.com. Photos taken by Cashman Professional are available.
Related Websites: www.worldgourmetsummitlasvegas.com www.foodandbeverageforum.com
