Business News first on FIR:
LONDON–()– #CulinaryTourismMarketShare–The culinary tourism market size will grow by USD 82.02 billion during 2019-2023.
Business News first on FIR:
LONDON–()– #CulinaryTourismMarketShare–The culinary tourism market size will grow by USD 82.02 billion during 2019-2023.
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.
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@example.com.
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.
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.
Ministry of Tourism
64 Knutsford Boulevard, Kingston 5
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 – 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.”
Earlier this year Pure Africa Destination Management announced its latest restaurant management partnership with Afro-Chic destination venue Zambezi House Restaurant, which was voted as one of the ‘Most Beautiful Restaurants in the World’ by Condé Nast Traveller.
The team at Pure Africa have since then been busy with the reimagination of designing culinary journeys in Victoria Falls for the menu relaunch of Zambezi House, which has taken much of its inspiration from the meandering journey of the venue’s key feature, the Zambezi River.
Pure Africa recently appointed head chef Mike van Rooyen for the development of the latest tasting menu at Zambezi House, forming part of the greater Pure Africa culinary art initiatives aiming to raise the benchmark for food tourism in Victoria Falls.
Our passion is rooted in travel, innovation, design, culinary art and impact, which form our company’s philosophy in looking to awaken this new African spirit together with local talent, international culinary techniques served with the key ingredient, which is warm Zimbabwean hospitality.
“Seasonal ingredients and traditional dishes reimagined, prepared with local knowledge, global culinary techniques and eventually served with the key ingredient, which is warm Zimbabwean hospitality.”
Pure Africa has coincided the latest Zambezi House menu offering, launching in early May 2019 with full day culinary packages for those travellers looking to experience the local food scene in Victoria Falls;
Pure Africa Culinary Journeys in Victoria Falls:
Historic Tram & Bridge Tour + Zambezi House Dinne
What to expect:
A guided tram tour of Victoria Falls Bridge paired up with freshly baked gourmet sandwiches to start, followed by a craft gin pop-up bar and gourmet snack table overlooking the spray of the Falls from the Zambian border and ending off with a three-course dinner tasting menu to be enjoyed later that evening at Zambezi House Restaurant.
Artisanal Sandwiches, Pimm’s Train Station Bar, Craft Gin & Tonic Pop Up Bar, Gourmet Scenic Snacks and a three-course Zambezi House dinner experience.
Luxury Deck Sunset River Cruise + Zambezi House Dinner
What to expect:
A sunset river cruise down the Zambezi paired up with a relaxing three-course dinner experience perched on the edge of the river.
Gourmet sunset tasting boards, craft selection of premium beverages onboard the sunset river cruise followed by a three-course Zambezi House tasting menu prepared by head chef Mike Viljoen.
The countdown begins for the 5th World Forum on Gastronomy Tourism to be held on 2 and 3 May in Donostia-San Sebastián, organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC). International experts will analyze and discuss the influence and capacity of gastronomy tourism to create employment and promote entrepreneurship and how to increase its potential in the future. Registration to attend the forum is still open here.
The Forum will explore how the most favorable frameworks can be created in order to stimulate job creation and entrepreneurship throughout the gastronomy tourism value chain. In addition, the speakers will try to identify the most relevant skills for this type of tourism, which should foster synergies among emerging companies, promote the inclusion of disadvantaged groups and take full account of digitalization. The event will bring together speakers and experts from all regions of the world, as well as internationally renowned Basque chefs such as Elena Arzak, who is a UNWTO Ambassador for Responsible Tourism and joint head chef of the restaurant Arzak, and Andoni Luis Aduriz.
In addition, the event will host the presentation of the UNWTO/BCC Guidelines for the Development of Gastronomy Tourism.
Sessions and startups
The forum will open with a high-level panel with ministers and secretaries of state from countries that have included gastronomy tourism as part of their strategies, such as Cyprus, Slovenia or Spain, among others. Under the theme, “Public policies as key ingredients to promote gastronomy tourism”, the participants will discuss the necessary political framework for the development of gastronomy tourism as well as its capacity to create jobs and promote entrepreneurship.
In addition to shedding light on the competencies needed to meet the demands of gastronomy tourists, the sessions will encourage the creation of environments that stimulate entrepreneurship, that connect emerging companies and better integrate disadvantaged groups in the labour market. Issues related to local communities or to under-represented groups, such as women, youth and persons with disabilities, will also be discussed. In addition, topics such as the digitalization of the sector will also be analyzed in order to identify the new opportunities they offer to companies. In addition, the latest advances in the creation of the necessary framework to stimulate entrepreneurship will be presented, connecting the different ecosystems with the startups that are part of the value chain of gastronomy tourism.
In this context, the five finalist startups of the First Global Gastronomy Tourism Startup Competition, organized by the UNWTO and the BCC, will present the most innovative projects in line with the UNWTO’s strategy and the contribution of gastronomy tourism to the sustainable development goals.
The Andaman, a Luxury Collection Resort, Langkawi announced the appointment of two new leaders who will work in tandem to heighten the dining experiences that The Andaman have to offer. As newly-appointed Epicurean Authorities of The Andaman, Quinn Pu and Stefano Micocci aim to bring global collectors from all walks of life an epicurean journey worth adding on to their collection of memories.
Quinn Pu, a Chinese national, was appointed as the new Director of Food and Beverage. With a plate full of both hotel and resort experiences in Food and Beverage, Quinn will oversee and lead the whole Food and Beverage department within the resort while driving revenue growth and guest satisfaction, maintaining The Andaman’s 6 unique dining venues and bars as one of Langkawi’s leading venues to have an exceptional meal.
With over 15 years of working experience, Quinn had had experiences in the United States, Ireland and various location in his homeland, China before being appointed to open The Ritz-Carlton in Jiuzhaigou, China in 2017, where he was in-charge of leading the pre-opening F&B team in the mountain resort.
The Andaman marks Quinn’s first assignment in Malaysia. “Malaysia is quite popular in China and I am most excited about the food scene. I look forward to see how the unique food culture can inspire me, not just for my work but in life as well,” says Quinn.
Hailing from Italy, Stefano Micocci was recently appointed as the Executive Chef of The Andaman. With 20 years of culinary experience, Stefano started his culinary journey around various regions of Italy before venturing to the Middle East and subsequently to Malaysia.
“Malaysian cuisine is unique. What attracts me is how each dish has a unique blend of different spices with distinctive flavors that explode in your mouth,” say Chef Stefano. “Every dish also has a story behind it and I find that inspiring. With a story, comes characters and emotions – making people feel as they eat, and that is what I look for when I am creating a new recipe.”
“The Andaman has always been a front-runner in innovative dining on the island, setting benchmarks and best practices in both curating memorable experiences as well as sustainability,” says Carlos Tarrero, General Manager of The Andaman. “With these new Epicurean Authorities on board, I am confident that we will be able to push the boundaries even further in being the pioneer on the island.”
The Andaman raised the bar in unique sustainable dining when the resort’s signature seafood restaurant Jala was launched in 2013. With its one-of-a-kind sand-flooring, rustic design and natural ambience, Jala enables guests to take in the beauty of nature whilst enjoying fresh seafood dishes specially curated by culinary maestros in Jala, complemented by exceptional Malaysian hospitality.
To ensure the freshest catches arrives daily on the shores of The Andaman, Jala has also partnered with the local fishermen, thus assisting Langkawi’s small businesses. Every afternoon, guests can look forward to walk down the beach to watch the chefs of Jala in action dealing and negotiating with local fishermen on the purchases of fresh seafood.
rankfurt Airport is about to gain yet another culinary highlight: “Best Worscht in Town”, a German fast food chain that has achieved cult status, is opening its first airport restaurant. From humble beginnings as a family-run sausage stand that opened in Frankfurt in 1970, it has blossomed into an international franchise.
The menu embraces a wide variety of currywurst specialties for every taste. For the unitiated: currywurst, allegedly invented in Berlin after WW II, has traditionally consisted of steamed and then fried sausage that is typically cut into bite-sized chunks, smoothered with curry-flavored ketchup, and then sprinkled with even more curry powder.
“Best Worscht in Town” has gone a step further, however, to create a veritable currywurst El Dorado that not only meets the expectations of those who love the classic variety with pork or beef sausage, but also features delicious nonmeat versions for vegans and fans of organic products. Those who love spicy foods are also fully catered to: patrons can use a “Spiciness Meter” to choose any level from A for mild to F for eye-poppingly intense (“not for softies!” warns the menu).
The staff, dubbed “Worscht Dealers”, are more than willing to make recommendations to guests wishing to experiment. The many kinds of currywurst are served with French fries or freshly baked German-style sourdough bread. Chocolate milk, a traditional remedy for alleviating hot chili overdoses, is also available.
The “Best Worscht in Town” outlet is located in Terminal 1 in the Airport City Mall in Concourse A, one level above the regional train station at Frankfurt Airport. It will be open between 9 a.m. and 10 p.m.
Around 70 restaurants serve passengers and visitors daily at Frankfurt Airport. More information on the wide range of services available there can be found on the airport’swebsite, in its Service Shop, and on its Twitter, Facebook, Instagram and YouTube social media pages.