For Immediate Release | Official News Wire for the Travel Industry

Where press releases are breaking news

Savoring the Seychelles Islands in Beijing, China

by

The Seychelles Tourism Board (STB) together with the Embassy of the Republic of Seychelles in China launched a Seychelles Creole culinary experience in Beijing China earlier in November 2019 aimed at promoting gastronomy tourism in the destination.

The project, in line with STB’s strategy to market the destination provided a platform for the participants to immerse themselves into the Seychellois culture and heritage through a culinary voyage.

Representing the Seychelles at the event were, the Principal Secretary for Tourism, Mrs. Anne Lafortune, Ms, Vivanne Fock Tave; Seychelles Resident Ambassador in Beijing and the STB Director for China, Mr. Jean-Luc Lai-Lam who showcased the different flavors and colors of what the island nation’s culinary delights have to offer.  

The different travel agents and media present at the event were able to join in and learn how to prepare a few authentic Creole dishes and understand the origins and history of the Seychelles cuisine.

During the session, the Chinese guests also traced the history of the Seychelles gastronomy to the Chinese cuisine as one of the five main branches of the Seychelles cuisine through the country’s Chinese cultural heritage.

The guests were delighted to hear that the Chinese culture has also contributed vastly to the Seychelles Creole culture and history. During the presentation, Mr. Lai Lam, STB representative on the Chinese market explained that extending beyond cuisine; the Seychelles Creole vocabulary has also adopted many different Chinese words that have created the Creole language. 

He provided examples of words such as “Siao” meaning soya sauce coming from the Chinese Cantonese language “Si jau (豉油)”, “Chowmin” meaning stir-fried noodles coming from the Chinese Mandarin language “Chaomian (炒面)”.  

Commenting on her mission in China for the promotion of Seychelles, Mrs. Anne Lafortune mentioned the Seychelles rich cultural heritage and stated how valuable it is for the destination.

“Food tourism becomes one of the defining characteristic of a region or nation’s identity. Seychelles is a proud melting pot of five major cultures and ethnicities. These include Chinese, Indian, African, French and British. Seychelles Creole cuisine is also strongly influenced by those ethnic food cultures.

For all businesses linked to gastronomy, culture and tourism, this couldn’t be a better opportunity for those wanting to move forward, gain greater visibility and attract more customers,” said Mrs. Lafortune.

On his part, Mr. Lai Lam mentioned that gastronomic tourists are not only interested in the food they are enjoying, which must be locally sourced of course, but also want to know more about its history, its production and its journey to the palate, pointing out the clear example of this is the growing success of wine tourism.

“Gastronomy tourism and in effect culture tourism have become the leading hook in travel, with authenticity being the most important drive in consumer behavior today. This interactive culinary event could serve up our nation’s rich culinary heritage, vibrant food culture and celebrated local delights,” added Mr. Lai-Lam.

MEDIA CONTACT: STB News Bureau, Tel: +248 4 671 354 / +248 4 671 313, [email protected]  www.seychelles.travel

The St. Regis San Francisco Welcomes New Executive Chef Joseph Tiano

by

The St. Regis San Francisco, the city’s premier address for relaxed luxury and timeless elegance, is pleased to announce the appointment of Chef Joseph (Joe) Tiano to the position of executive chef.  Chef Tiano joins the team with close to 20 years of culinary experience working with Marriott International. He will oversee all culinary operations for the property, including The Grill, the Lobby Lounge and banquets.

“Chef Joe is exceptionally talented.  His passion for culinary arts, creativity and international experience will elevate the hotel’s culinary offerings,” said Jacqueline Volkart, general manager of The St. Regis San Francisco. “We are thrilled to welcome him to our team.”

In his new role, Chef Tiano, a California native, plans to create and introduce seasonal menu items that focus on the freshest, finest California grown ingredients while adding a Mediterranean and Asian flair.

The son of a restaurateur, Chef Tiano’s early life experiences in the kitchen with his family fueled an innate passion for the culinary arts.  He graduated from the Scottsdale Culinary Institute and later moved to Italy to participate in the ICIF Italian Culinary Institute for Foreigners master’s program. In 2002, Chef Tiano began his career at The Ritz-Carlton, Laguna Niguel as a cook and over the years held various culinary positions at The Ritz-Carlton, Dove Mountain and The Ritz-Carlton, Key Biscayne. Eventually, he became executive chef at The Ritz-Carlton, Bachelor Gulch. Before joining The St. Regis San Francisco team, Chef Tiano spent a year traveling throughout the United States working at various Marriott International properties as a temporary executive sous chef through the company’s Operations Support Resources (OSR) program. 

“Through the OSR program I was able to travel to 11 different properties all over the United States, experience different cultures and culinary influences and styles,” said Chef Tiano. “I didn’t want to stop moving until I was placed on assignment at The St. Regis San Francisco.  It was just the perfect team, the perfect property, the perfect city, the perfect place for me to take all that I learned in my travels and incorporate it into the California style of cooking. I feel incredibly honored to be part of this extraordinary team.”

When Chef Tiano is not in the kitchen, he enjoys hiking, running and snowboarding in the winter.

For more information about The St. Regis San Francisco, please visit The St Regis San Francisco.

Media contact:  Hwee Peng Yeo, Laura Gigounas, Danyelle Simpkins or Grecia Corleto at Glodow Nead Communications, 415.394.6500 or [email protected].  

Jamaica Tourism Minister Meets with Jamaica’s 2019 Taste of the Caribbean Team

by

Jamaica Tourism Minister Hon. Edmund Bartlett (seen center in the photo) pauses for a photo-op with members of the Culinary Federation of Jamaica who recently participated in the 2019 Taste of the Caribbean culinary competition in Miami.

Sharing in the moment is the Chairman of the Tourism Enhancement Fund’s Gastronomy Network, Nicola Madden-Greig (7th from the left).

The occasion was a courtesy call at the Jamaica Tourist Board’s Kingston office on July 31, 2019.

Minister of Tourism, Hon Edmund Bartlett (left) engages in conversation with Executive Chef, Mark Cole (right) and Chairman of the Tourism Enhancement Fund’s Gastronomy Network, Nicola Madden-Greig, during a courtesy call at the Jamaica Tourist Board’s Kingston office on July 31, 2019. During the meeting, the Minister offered his support and congratulations to the members of the Culinary Federation of Jamaica who recently participated in the 2019 Taste of the Caribbean culinary competition in Miami.

To date, the Gastronomy Network has supported the Culinary Federation of Jamaica on the execution of its annual Taste of Jamaica competition and expo as well as the Team Jamaica delegation to the Taste of the Caribbean competition in Miami, Florida.

During this year’s competition the team successfully earned 5 bronze medals, 2 silver medals and 1 gold medal.

Taste of the Caribbean is the region’s premier culinary competition, food & beverage educational exchange and Caribbean cultural showcase.

MEDIA CONTACT:

Corporate Communications

Ministry of Tourism

64 Knutsford Boulevard, Kingston 5

Tel: 920-4926-30,

Fax: 920-4944

TEF hosts Culinary Ambassador Training Session for local Taste of the Caribbean competitors

by

Jamaica Minister of Tourism, Hon Edmund Bartlett (seen left in the main photo), greets sibling chefs Suzanne and Michelle Rousseau (right) ahead of the ‘Let’s Talk Food’ Culinary Ambassador Training Session with the Rousseau sisters, hosted by the Tourism Enhancement Fund (TEF) and the Tourism Linkages Network.

The workshop was for Junior Culinary ambassadors and select members of the Culinary Federation of Jamaica before they compete in the annual Taste of the Caribbean competition, which will be taking place June 21-25, 2019 at the Hyatt Regency Miami. The event took place on Thursday May 9, 2019 at the Summerhouse of the Liguanea Club in Kingston.

In the above photo, Tourism Minister, Hon. Edmund Bartlett (right) and Chairperson of the Tourism Enhancement Fund’s Gastronomy Network, Mrs. Nicola Madden-Grieg, present an official chef jacket and other tokens to the 2018 Chef of the Year, Steveray Smith of the HEART Trust NTA Leap Campus.

MEDIA CONTACT: Jamaica Ministry of Tourism, Corporate Communications, 64 Knutsford Boulevard, Kingston 5, Tel: 920-4926-30, Fax: 920-4944

MSC Cruises partners with Martha Stewart

by

MSC Cruises – the Swiss-based world’s largest privately-owned cruise line – is partnering with internationally acclaimed home and lifestyle expert Martha Stewart on new, exclusive culinary and discovery experiences on board and ashore to make MSC Cruises’ guests vacation moments even more special and memorable. The partnership — themed Celebrate, Discover, Experience — includes specially curated shore excursions, celebration surprise gift packages, and onboard special holiday dinner menus and recipes.

“MSC Cruises is committed to developing enriching guest experiences and as such we partner with world-class experts in their field to create together something truly unique,” said Gianni Onorato, CEO, MSC Cruises. “Martha Stewart’s philosophy and passion for discovery is a perfect match for MSC Cruises and we are excited to bring her innovation, style and expertise to life in this special partnership designed to help our guests create memorable vacation moments with friends and family.”

“I’ve always enjoyed introducing people to new experiences, and I’m thrilled to be working with MSC Cruises on a partnership that embodies the true celebratory nature of travel, exploration and discovery,” said Martha Stewart. “The excursions showcase some of my favorite activities and help MSC Cruises’ guests discover some of the authentic and hidden treasures of destinations throughout the Caribbean. The holiday dinner menus and surprise gift packages encompass what I believe celebrations should include: good food, good company and commemorating great adventures and inspiration wherever we are.”

Travel News | eTurboNews