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The Development and Promotion of MICE in Thailand

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The Thailand Convention & Exhibition Bureau (TCEB) is leveraging the development of Thai MICE business in long haul markets in collaboration with foreign chambers of commerce representing Australia, UK, USA and Germany.
​Mr. Chiruit Isarangkun Na Ayuthaya, President of Thailand Convention & Exhibition Bureau (Public Organization) or TCEB, disclosed, “The signing of this MOU – The Development and Promotion of MICE –  between TCEB and Foreign Chamber Alliance (FCA), comprising 4 chambers of commerce representing our main target countries, which are Australia, UK, USA and Germany.
It’s considered another remarkable step of TCEB in altering our role to leverage MICE by serving as a business partner who joins hands with foreign organisations to promote the development of Thai MICE in international markets, as well as to penetrate into long haul MICE markets in Oceania, Europe and the USA, side by side with our main short haul target markets in Asia.
“Indeed, the collaboration is a new dimension of promoting Thai MICE business in long haul markets with concentration on Oceania, Europe and the USA. This is the very first time that the Foreign Chamber Alliance – FCA, which represents Australia, UK, USA and Germany, signed an MOU with a Thai government agency. Interestingly, FCA has more than 20,000 members that include businessmen, investors, entrepreneurs from business, industrial and service sectors, such as Minor Hotels Group, AccorHotels Group, Marriott Hotels Group, convention centres business, as well as oil, mining, pharmaceutical, automobile and other industries,” he added.
“These are considered high potential business groups for propelling the national economy and are included among the targeted industries that the Thai government is keen to encourage in line with the 4.0 Policy. For this reason, this is a lucrative opportunity for us to collaborate to develop and raise the competitiveness of Thai MICE. The 4 chambers of commerce have recognised the importance of using MICE as the gateway to the development of commerce and investment in Thailand and ASEAN,” he said.
With this MOU, the framework for the development of MICE business will embrace 5 dimensions of operation:
• The sharing of MICE statistics and events
• MICE business development
• MICE market promotion
• MICE business research
• MICE personnel development.
Mr. Chiruit further said, “The initial collaboration to mutually promote MICE business will mainly focus on hospitality service, because members of the FCA have long records of investment in Thailand, which have been running alongside their nationwide service businesses. Hence, they have eyed to extend collaboration with Thai government agencies, as they believe the endeavour will open a new door to operate MICE business in Thailand and ASEAN.
“This, in turn, will allow them to study about the dynamics and direction of the Thai MICE market. By joining with TCEB in formulating a marketing development scheme, the synergy will open a new door to connecting with other alliances who relate with the promotion of Thai MICE business in targeted countries. Moreover, there will be co-operation in drawing international events into Thailand, marketing promotion and provision of support for events previously held in Thailand,” he said.
“Target groups and alliances will be invited to participate to strengthen the potential of MICE events held here in Thailand. The FCA will join with us in the exchange of marketing information related to targeted industries held by allied chambers of commerce and TCEB will exchange information on Thai MICE business, including statistics and events, to fully bolster mutual MICE business development,” said the TCEB President.

​He went on to say, “Nevertheless, the FCA expects the Thai government to leverage the competitiveness of Thai MICE business in order to serve global competition. For example, facilitation of customs and immigration procedures; development of infrastructure and transportation; construction of convention centres; development of MICE personnel that meets international standards, and establishment of One-Stop-Service MICE centres. All of which will open a new door to the holding of MICE events in Thailand by efficiently offering enhanced convenience for MICE entrepreneurs and organisers,“ he declared.

Proposals to establish MICE service centres has been included in TCEB’s earlier strategic plan, and the Ease of Doing Business project as well  as the draft of a national strategy of NESDB (National Economic and Social Development Council).
​Mr. Chiruit went on to explain, “After the completion of MOU signing, TCEB is set to discuss with the FCA on the preparation of Phase I work plan, which lasts two years. Both parties will encourage practical co-operation in a rapid and consistent manner. Initially, we have planned to attract events and provide support to the holding of events that relate to targeted industries according to the government’s 4.0 Policy, particularly in the provinces governed by the administration of EEC (Eastern Economic Corridor),” he said.

​“TCEB expects that the collaboration will not only leverage the competitiveness of Thai MICE in long haul markets in Oceania, Europe and the USA, but will also help to attract international events into several regions in Thailand, especially those considered main markets in MICE City project, which are Bangkok, Pattaya, Phuket, Chiang Mai and Khon Kaen. Definitely, we believe the rapport will encourage transfers of technology and knowledge of each industry among one another, and thus will promote advancement in all regions and stimulate income distribution to communities nationwide,” concluded Mr. Chiruit.

Mr. Benjamin Krieg, Vice President, Austcham, explained, “The role of the Foreign Chamber Alliance (FCA) in Thailand and the purpose of signing the MOU combines key Foreign Chambers and their members through this important collaboration, we provide a common voice on advocacy to develop and grow opportunities that can benefit our members and the country of Thailand,” he said.

“The MICE industry is growing, and will also continue to grow in importance and contribution to the overall tourism sector within Thailand, and of course the greater Thai economy. Our primary aim is to continue to increase and grow the competitiveness of Thailand as a leading destination for MICE not only within Asia, but the world, further complimenting the amazing tourism industry that we already are so fortunate to be a part of,” concluded Mr. Krieg.

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Ideal ocean cruise ship: Ship sizes and what they mean for your cruise

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Ships sizes range from megaships (over 4,000 passengers) to very small vessels and luxury yachts whose passengers number in mere dozens, and knowing the differences is key to planning your best cruise vacation.

Cruise experts have divided today’s ships into six categories and provides information on the benefits each provides: XS, S, M, L, XL and XXL.

Extra, Extra Large Ships (XXL) – 4,000+ passengers

These megaships boast unparalleled options in entertainment and amenities. They truly give the impression of being on board a floating city and provide endless choices in dining, activities and shopping (some are so large as to even incorporate a “mall” area with brand name stores). If you desire a resort-type feel from your cruise or worry about sea-sickness, this may be your best option.

Some benefits of XXL ships:

•A large variety of cabin options in every price range
•Dining options that range from small, informal cafes to 5-star restaurants
•Over the top entertainment options that include Broadway-quality shows, 3-D movie theaters, large casinos, extensive waterpark areas and more
•Extremely comprehensive children’s programs and amenities
•Increased ship stability; little sea motion

Example XXL ships:

•Royal Caribbean International: Allure of the Seas, Spectrum of the Seas; Ovation of the Seas, Quantum of the Seas, Anthem of the Seas, Harmony of the Seas, and Oasis of the Seas, Symphony of the Seas, Odyssey of the Seas
•Disney Cruise Line: Disney Dream and Disney Fantasy
•Costa Cruise Line: Costa Diadema, Costa Venezia, Costa Smeralda
•MSC Cruises: MSC Meraviglia, MSC Seaside, MSC Virtuosa; MSC Grandiosa, MSC Bellissima, MSC Seaview, MSC Preziosa, MSC Divina MSC Splendida,
•Norwegian Cruise Line: Norwegian Bliss, Norwegian Epic, Norwegian Escape
•Carnival Cruise Line: Carnival Panorama, Carnival Vista, Carnival Mardi Gras

Extra Large Ships (XL) – 3,000-3,999 passengers

These extra-large ships are a destination unto themselves and are especially good for families and multigenerational cruises due to the many amenities found onboard. There is something for everyone, and many cruisers enjoy their time onboard as much as they do the destinations they visit.

Some benefits of XL ships:

•An abundance of cabin options in many different price ranges
•A variety of dining options, ranging from ultra-casual to very upscale and formal
•A popular favorite with families due to the extensive children’s amenities and programs
•Round-the-clock facilities and activities, such as casinos, water parks, gyms and spas
•Excellent entertainment options and Broadway-quality shows like Royal Caribbean’s productions of Chicago, Hairspray and Saturday Night Fever

Example XL ships:

•Royal Caribbean International: Adventure of the Seas, Explorer of the Seas, Mariner of the Seas, Navigator of the Seas, Voyager of the Seas, Freedom of the Seas, Independence of the Seas, Liberty of the Seas
•Princess Cruises: Caribbean Princess, Crown Princess, Emerald Princess, Majestic Princess, Ruby Princess, Regal Princess, Royal Princess, Sky Princess
•Carnival Cruises: Carnival Splendor, Carnival Sunshine, Carnival Dream, Carnival Breeze, Carnival Magic, Carnival Horizon, Carnival Sunrise
•Celebrity Cruises: Celebrity Reflection,
•MSC Cruises: MSC Poesia, MSC Magnifica, MSC Musica,
•Costa Cruises: Costa Fascinosa, Costa Favolosa, Costa Magica, Costa Pacifica
•Norwegian Cruise Line: Norwegian Breakaway, Norwegian Encore, Norwegian Getaway, Norwegian Joy

Large Ships (L) – 2,000 to 2,999 passengers

Large ships offer many of the same amenities as the XL ships, on a slightly smaller scale. They don’t necessarily require a ship map to navigate to entertainment and activity options, and tend to have more personal touches.

Some benefits of L ships:

•Many cabin options in different price ranges
•Numerous dining options, ranging from very casual to formal
•A popular favorite with families due to the extensive children’s amenities and programs
•Also popular with older cruisers, as the pace onboard is not as frenetic
•A variety of activities, such as casinos, gyms and spas and often there are bridge instructors on longer itineraries
•Entertainment options may include things like a fireworks display, outdoor movies and stage shows
•Onboard lecturers are often more cerebral with topics like history, politics and geography.

Example L Ships:

•Royal Caribbean International: Enchantment of the Seas, Rhapsody of the Seas, Vision of the Seas, Grandeur of the Seas, Brilliance of the Seas, Jewel of the Seas, Radiance of the Seas, Serenade of the Seas, Majesty of the Seas
•Princess Cruises: Coral Princess, Golden Princess, Grand Princess, Star Princess, Diamond Princess, Sapphire Princess, Sun Princess
•Cunard Cruises: Queen Victoria, Queen Elizabeth, Queen Mary 2
•Holland America Line: Eurodam, Nieuw Amsterdam, Koningsdam,, Nieuw Statendam
•Disney Cruises: Disney Magic, Disney Wonder
•Carnival Cruises: Carnival Elation, Carnival Paradise, Carnival Inspiration, Carnival Fascination, Carnival Imagination, Carnival Sensation, Carnival Ecstasy, Carnival Fantasy, Carnival Legend, Carnival Miracle, Carnival Pride, Carnival Triumph, Carnival Victory, Carnival Freedom, Carnival Liberty, Carnival Glory, Carnival Valor, Carnival Conquest
•MSC Cruises: MSC Opera, MSC Armonia, MSC Lirica, MSC Orchestra, MSC Seaview
•Costa Cruises: Costa Mediterranea, Costa Luminosa, Costa Deliziosa, Costa Serena, Costa Fortuna, MSC Sinfonia
•Celebrity Cruises: Celebrity Constellation, Celebrity Edge, Celebrity Summit, Celebrity Infinity, Celebrity Millennium, Celebrity Eclipse, Celebrity Equinox, Celebrity Solstice Celebrity Silhouette
•Norwegian Cruise Line: Norwegian Dawn, Norwegian Gem, Norwegian Jade, Norwegian Pearl, Norwegian Sky, Norwegian Spirit, Norwegian Star, Pride of America

Medium Ships (M) – 951 to 1,999 passengers

Medium ships generally offer a slower pace than their large counterparts, with fewer crowds, less noise and more modest offerings when it comes to activity and entertainment options. Many cruisers prefer this size of ship for its “relaxation” vibe. Many of these ships tend to be more luxurious with more personal service.

Some benefits of M ships:

•Many of the premium cruise lines have ships that fall into this category
•Several dining options
•Medium-size ships still tend to have amenities like casinos, pools and spas
•Entertainment options tend to include more enrichment activities
•Attracts a more mature crowd that is focused on relaxation and enjoyment of the voyage
•Smaller size of the ships open up options as far as itineraries and ports
•Itineraries are likely to be 10 days or longer

Example M Ships:

•Holland America Line: HAL Maasdam, HAL Veendam, HAL Amsterdam, HAL Rotterdam, HAL Volendam, HAL Zaandam, HAL Oosterdam, HAL Westerdam, HAL Zuiderdam, HAL Noordam
•Princess Cruises: Coral Princess, Island Princess, Dawn Princess, Sea Princess, Sun Princess
•Crystal Cruises: Crystal Serenity
•Oceania Cruises: Oceania Riviera
•Costa Cruises: Costa Classica, Costa Victoria, Costa neoRomantica, Costa neoRiviera
•Bahamas Paradise Cruise Line: Grand Celebration
•Norwegian Cruise Line: Norwegian Sun

Small Ships (S) – 950 passengers or less

Small ships fill a niche for cruisers that are looking for more in-depth exploration of the regions they visit. They can visit ports that are inaccessible to larger ships, and exotic itineraries are the standard. Most river cruise ships and almost all the luxury lines have ships that fall into this category.

Some benefits of S ships:

•Most cabins are suites and have balconies
•Luxury and service are frequently a focal point of a small ship voyage
•Amenities, while limited, tend to be very high end, including dining, shore excursions, spas and enrichment activities.
•Small ships trend toward a truly all-inclusive fare
•Smaller dining and shared areas lend themselves lively conversations and closer relationships with fellow passengers.
•Itineraries tend to be 10 days or longer

Example S ships:

•Princess Cruises: Pacific Princess
•Crystal Cruises: Crystal Symphony
•Regent Seven Seas Cruises: Seven Seas Mariner, Seven Seas Voyager, Seven Seas Explorer
•Oceania Cruises: Oceania Insignia, Oceania Nautica, Oceania Regatta, Oceania Sirena, Oceania Marina
•Silversea Cruises: Silver Muse, Silver Moon
•Azamara Club Cruises: Azamara Journey, Azamara Quest, Azamara Pursuit
•Costa Cruises: Costa Voyager
•Viking Ocean Cruises: Viking Star, Viking Sea, Viking Sky, Viking Sun, Viking Orion, Viking Jupiter
•Seabourn: Seabourn Encore, Seabourn Ovation

Extra Small Ships (XS) – 201-499 passengers

Very small ships offer a private, exclusive ambiance, along with personalized service and the advantage of being able to port almost anywhere. Passengers get a feel for the water and experience destinations in a very close-up, personal way.

Some benefits of XS ships:

•The most important benefit of small ship cruising is an immersive experience in the destination. Very small ships allow an in-depth exploration of nature, culture, history and learning not possible on larger ships.
•Passengers tend to be a well-traveled, worldly crowd who enjoy the pursuit of education and exploration of the destinations they visit
•Very personal attention from the crew; with luxury cruises this translates to personal attendants that see to your every need
•More solitude and the opportunity to relax and pursue your own interests
•Seating is usually open, with no set tables

Example XS ships:

•Regent Seven Seas Cruises: Seven Seas Navigator
•Silversea Cruises: Silver Cloud, Silver Wind, Silver Shadow, Silver Whisper, Silver Spirit
•Seabourn: Seabourn Legend, Seabourn Pride, Seabourn Odyssey, Seabourn Quest, Seabourn Sojourn, Seabourn Spirit,
•Windstar Cruises: Wind Surf, Star Pride, Star Breeze, Star Legend
•Paul Gauguin Cruises: MS Paul Gauguin
•Voyages to Antiquity Cruises: MV Aegean Odyssey
•Star Clippers: Royal Clipper

Extra-Extra Small Ship-XXS- Under 200 passengers

Example of XXS ships:

•Celebrity Cruises: Celebrity Flora-100 Celebrity Xpedition, Celebrity Xperience, Celebrity Xploration
•SeaDream Yacht Club: Sea Dream I, SeaDream II
•Silversea Cruises: Silver Discoverer, Silver Explorer, Silver Galapagos
•Windstar Cruises: Wind Spirit, Wind Star, Wind Spirit,
•Star Clippers: Star Clipper,Star Flyer

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Beach Vacation: What you do if a shark is about to attack?

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Shark and humans

Shark attack! The United States is the most dangerous country in the world when it comes to bloody encounters between people and sharks. It’s especially true in regions where tourism is big business.

In Hawaii, children are always taught two things about the ocean and sharks.
Today a 65-year-old visitor vacationing on the Island of Hawaii was bitten on her right inner upper thigh by a shark.  The bite mark was approximately 12 inches in diameter.

She was around several hundred yards offshore and brought in prone on a kayak via bystanders and does not remember events prior to being bitten. The victim was transported in stable condition to the hospital. A helicopter conducted a shoreline check within an hour of the incident, surveying several miles of ocean and along the coastline with no shark sightings.

What children are always taught in Hawaii about the ocean and sharks is to never turn your back on the ocean because then you won’t be aware of wave swells or anything heading in your direction. They are also taught to never go in the ocean alone. You never know when you will need someone’s help or you will need to help someone in distress.

When you enter the ocean, you are going into the domain of many aquatic animals, the scariest of which is the shark. Are there ways to avoid being attacked by a shark? Here, knowledge is definitely power.

If you see a shark and it is behaving aggressively, the best thing you can do is remain calm and as motionless as possible. While it may be hard not to panic, by not thrashing the water or screaming, this will likely be the biggest factor in whether or not you may be bitten.

Don’t attract attention to yourself by wearing jewelry that shines and reflects light. It can cause sharks to mistake you for a fish in murky water.

If you see a bait ball, get out! A bait ball is when small fish swarm in a tightly packed spherical formation and is a last-ditch defensive measure when they are threatened by predators – as in sharks.

Before you even go in the water, if you see animal remains on the beach, like dead seals, fish, or whales, there are more likely to be sharks in the water.

Although a shark will be in the water at all times, they mostly hunt at dawn, dusk, and at night because the low light makes it harder for prey to see them coming, and many fish are most active at dusk. Plan your ocean activities accordingly.

Be vigilant around areas with a steep drop-off, because certain species like the great white shark will use the deep water to ambush potential prey.

If despite all your best efforts to avoid a shark, an attack occurs, punch the shark in the nose or eyes, and use anything you have (surfboard, dive tank, etc.) to put it between the shark and yourself.

Immediately seek help from others. If no one is around, use your shirt, wetsuit, surf leash, or anything long enough to tie a tourniquet above the wound on yourself or the person attacked. If the incident occurs while surfing, put the person on a board.

Stay in a group as this will deter sharks from investigating further.

When you get to the beach, keep the legs elevated by pointing the attacked person’s head toward the water as the shore slopes down into the ocean.

Apply pressure directly to the wound with a towel or shirt until emergency responders arrive.

And in the ultimate prevention, first aid and CPR classes are extremely valuable for unexpected situations like a shark attack. Preparation is key and will increase your confidence in the ocean and in life.

Here is a story on the Great White Shark Attack in Australia.



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A new Tourism potential in Tanzania: The Southern Circuit

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A new Tourism potential is about to be unlocked In Tanzania. All roads and international air routes will in the near future, be leading to the Southern circuit, as the tour operators have major plans to open new tourism revenue streams.

Complimenting the Government’s drive to transform the Southern tourism circuit, the key tourism players are currently scouting for apt partners to invest heavily in accommodations as part of a strategy to open up the area for travel.

It is understood, the Fifth Government under President Dr John Pombe Magufuli is working overtime to put up hardware infrastructures as it seeks to unleash the full economic potential of the area.

Impressed by the government move to designate Iringa as the Southern circuit hub, Tanzania Association of Tour Operators (TATO) last week deployed a delegation led by its Vice-Chairman, Mr Henry Kimambo to identify new potential members in its effort to establish a chapter in the area to cater for the entire Southern circuit.

“We want to replicate the best practices from the northern tourism circuit to Southern shred,” Mr Kimambo told the tour operators in Iringa during the engagement meeting.

He revealed that TATO plans to bring its services close to its members in Southern circuit, comprising Morogoro, Iringa, Njombe and Mbeya anytime soon.

This implies that the 36-year-old advocacy agency for a multi-billion dollar industry, with its base in northern safari capital of Arusha, will soon have a liaison office in Iringa to take care its Southern circuit members.

Mr Kimambo said that his association was aware that the Southern circuit based tour operators not only have their own different issues but also need strong ties with their northern tourism circuit peers if the tourism potential is to be unleashed.

Presenting the benefits before the Southern Circuit tour operators, TATO Chief Executive Officer, Mr Sirili Akko said lobbying and advocacy is a core service offered by his association.

“Members enjoy the conducive business environment as TATO represent a collective voice for private tour operators in lobbying and advocate towards the common goal of improving the business climate in Tanzania” Mr Akko explained.

TATO also provides unparalleled networking opportunities for its members, allowing individuals tour operators or company to connect with their peers, mentors, and other industry leaders and policymakers.

As a member, one is in the unique position to attend conventions, seminars, award dinners and other related events with like-minded professionals in the field. These events are attended by the brightest minds and are a hotbed of ideas and collaborative efforts.

“An association’s annual General meeting represents an incredible opportunity for members to meet and network with the largest gathering of their peers during the year” Mr Sirili explained.

TATO also trains its members on key issues such as labour laws, tax compliance, corporate social responsibility, conservation issues, among others, he noted.

As if that was not enough, TATO members also enjoy the service of having a platform where they channel their operational or policy related challenges to the government for a solution.

Members are also bonded together as they advocate for their peers and share their challenges and triumphs with one another, TATO CEO explained.

“Indeed, TATO provides members with a competitive advantage because they become active, informed members of their industry” Mr Sirili said, stressing that his members also get updates on all issues on tourism and related sectors by providing resources, information, and opportunities they might not have had otherwise.

Thanks to USAID PROTECT Project for building the capacity of TATO, an umbrella organization with over 300 members, for it to become an efficient advocacy agency for the tourism sector.

Project coordinator, Mr Jumapili Chenga said the scaling up membership base for TATO is one of his scheme’s components.

Iringa Region Tourism Officer, Ms Hawa Mwichaga was grateful that at the long last a strategy to unlock the Southern tourism circuit has stepped up a gear.

Tour operators from Iringa, Mbeya and other regions namely Ernest Luwala, Nancy Mfugale, Modestus Mdemu, Serafina Lanzi supported the idea of joining TATO as a concrete step to spur tourism in southern circuit.

Natural Resources and Tourism Ministry’s officer-in-charge for Southern Circuit, Ms Tully Kulanya said her zone has a great potential for tourism business.

“The Southern Parks are the perfect destinations for travelers looking for plentiful and rare wildlife in a remote area of Africa” Ms Kulanya noted.

The national parks namely Mikumi, Udzungwa, Kitulo Ruaha, as well as Selous Game Reserve, have fewer visitors and give the feeling of being all-alone. Activities include game drives in open vehicles, boat safaris, and walking safaris. These safaris include flights between the parks.

Tanzania’s earnings from tourism jumped 7.13 percent in 2018, helped by an increase in arrivals from foreign visitors, the government has said.

Tourism is the main source of hard currency in Tanzania, best known for its beaches, wildlife safaris and Mount Kilimanjaro.

Revenues from tourism fetched $2.43 billion for the year, up from $2.19 billion in 2017, Prime Minister, Mr Kassim Majaliwa said in a presentation to parliament.

Tourist arrivals totaled 1.49 million in 2018, compared with 1.33 million a year ago, Majaliwa said.

President John Magufuli’s government said it wants to bring in 2 million visitors a year by 2020.

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Drink like a New Yorker

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If you live in New York, work in New York or are doing business in New York – there is only one appropriate drink to order…New York State wines.

New York State of Wine

The New York grape, grape juice and wine industries generate more than $4.8 billion in economic benefits annually for New York State. There are 1,631 family vineyards, over 400 wineries, producing 175,000,000 bottles of wine, generating $408 million in state and local taxes (www.newyorkwines.org). New York’s wineries also contribute to New York State’s exports and in 2012, 19.8% of the wine produced in the state was exported.

Wineries and satellite operations attracted more than 5.9 million tourist visits in 2012, spending $401+ million. The tourism industry (including wineries, hotels, restaurants, retailing, transportation) contributes over 6400 jobs to the state, for a total of $213+ million in wages. The tourist is particularly important to the farm wineries, with sales direct to consumers representing approximately 60 percent of total wine sales volume.

The winery industry directly employs approximately 62,450 people and generates an additional 14,359 jobs in supplier and ancillary industries which supply goods and services to the industry and whose sales depend on the wine industry’s economic vitality.

In excess of 101,806 jobs can be linked to the wine industry and these positions average $51,100 in annual wages and benefits. The total wages generated by direct, indirect and induced economic activity driven by the wine industry – $5.2 billon.

New York State Wines and Wineries (Curated)

At a recent Rockefeller Center/ Rainbow Room wine event sponsored by the Wine & Grape Foundation, Sam Filler, the Executive Director of the organization stated, “New York is home to the first bonded winery in the United States, making our state one of the oldest wine regions in the country.” The objective of the NY Drinks NY Grand Tasting, “…is to showcase the diversity, artistry and accessibility of New York’s wine and food landscape.”

The 8th Annual NY Drinks NY Grand Tasting offered access to over 200 wines from approximately 50 wineries across the state.

  1. Keuka Lake Vineyard. 2017. Turkey Run. Vignoles (Finger Lakes)

Located on the slopes above the southern end of Keuka Lake this winery showcases young vinifera and old hybrid plantings that range from 3-years (representing Cabernet Franc and Vignoles), to vines over 50-years of age (representing Leon Millot and Delaware vines).

Thanks to the Finger Lakes, the vineyard produces excellent fruit. The heat of the summer is retained by the lakes and moderates the extreme cold temperatures of the vineyards in winter. As spring approaches, the frigid waters moderate the warming air temperatures and act as a delay for bud break and lower the risk of frost damage.

The terroir is a glacial mix of glacially laid rocks, sand, silt and clay that has been deposited on the lower slopes above Keuka Lake providing for water drainage that is essential for vine balance and health.

Staci Nugent

The owner is Mel Goldman and the winemaker is Staci Nugent. Nugent attended Cornell and did graduate work in California in genetics. Making a career switch, she enrolled in the wine program at the University of California at Davis, receiving a Master’s degree in Viticulture and Enology. Nugent has worked with highly regarded wineries that include Ornellaia, Italy; Hardy’s Tintara Winery, South Australia; and William Selyem, Sonoma, California. Before joining Keuka Lake Vineyards (2008), she was a winemaker at Lamoreux Landing Wine Cellars.

Sustainable farming practices brings the Vignoles to our attention. The grape is made by crossing Seible and Pinot de Corton, is associated with the Finger Lakes and grows well in the gravel soils (glacial till).

Notes: Keuka Lake Vineyards. 2017 Turkey Run Vignoles

Light bright blonde to the eye, the nose is rewarded with lemons, honey, green grapes and sweet oranges, (lemons and oranges) while the palate enjoys citrus and other fruits with the sweetness tempered by a light acidity. Pair with seafood curry, Buffalo chicken wings, pepper and Swiss cheese.

  1. Red Newt Cellars. 2006. Legacy. Niagara Cream Sherry (Hector, New York)

Located on the east side of Seneca Lake (Hector, NY) in the Finger Lakes region, the winery started in 1998 by David and Debra Whiting and the 1998 vintage produced 1200 cases of Chardonnay, Riesling, Vida, Cayuga, Cabernet Franc, Cabernet Sauvignon and Merlot. The first white wines were released in July 1999.

Whiting is considered to be one of the top winemakers in the Finger Lakes Region. Current production of Red Newt Cellars is apprximately 20,000 cases with a white wine focus on aromatic varities: Riesling, Gewurztraminer and Pinot Gris. CIRCLE Rielsing is the most popular and widely distributed wine, made in a classic Finger Lakes style, with hints on tangerine and honeysuckle, citrus and peach on the palate.

Kelby Russell

Kelby Russell is the head winemaker at Red Newt and considered an expert in the art of cold-climate white wines. Thanks to the variable climate of the East Coast, he recognizes that the search for the “perfect wine” is a “false idol, “ finding that the role of the winemaker is to, “…artfully direct what comes into the winery into the best thing and the  most honest expression of the year that you possible can.”

At Harvard (Class of 2009) Russell majored in government and minored in economics, was a member of the Glee Club and thought his career would follow a path that would lead to orchestra management. During a study abroad experience in Tuscany he discovered the art and science of making wine.

After graduation, when a job with Jazz at Lincoln Center did not materialize, he visited Fox Run Vineyards and thought he had an interview. The staff was busy with the harvest so he was handed a shovel and offered the opportunity to help on the “crush pad.” This was the begnning of his unpaid internships and he got to spend winters in New Zealand and Australia and autumns in the Finger Lakes as an intern.

His first salaried position in 2012 was with Red Newt as an assistant winemaker. David Whiting, the co-founder and winemaker, promoted Russell to head winemaker and the rest is history. He currently directs the Red Newt house styles and reserves and develops his own Kelby James Russell label with a focus on small-batch wines, from dry rose to Australian-style dry Riesling.

Notes: Red Newt Cellars. 2006 Legacy. Niagara Cream Sherry (Niagara grapes)

The Niagara grape develops into a long-aged solera sherry, creating a complex palate experience.

Bright golden yellow to the eye (think daffodils) with the nose picking up hints of honey, raisins, oranges, apricots, yellow apples, and spices. The finish to absolutely delicious, delivering honey, lemons and spices. Perfect as a dessert course or pair with Blue cheese and pate.

  1. Damiani Wine Cellars (DWC)

DWC was started by Lou Damiani, a Cornell engineer specializing in energy conservation, and Phil Davis. Damiani had an interest in winemaking and his education started in the field of food science before switching to engineering. In the 1990s he returned to study winemaking and mentored under Phil Hazlitt.

In 1996 Damiani wanted to plant Cabernet Franc and Merlot and visited an old friend and college friend, Phil Davis, who was also a viticulturist. They started the project and in 1997 Hazlitt pulled out a hybrid vineyard and planted Cabernet Sauvignon, Pinot Noir and Merlot. When their vineyards started producing in 2003 the next step was to make world class red wines.

Damiani was the head winemaker from 2003 – 2011 and he trained Phil Arras to continue and improve the DWC tradition. In 2007 Glenn Allen joined as a Business Consultant and later became a partner in the enterprise. Today DWC has four main vineyard sites with approximately 40 acres of land under vine and a new tasting room that hosts events and is the retail outlet.

Phil Arras, originally from Philadelphia, moved to the Finger Lakes in 2003 to attend Cornell University and majored in philosophy and political science. Inspired by a class on wine appreciation, Arrras changed his career focus to winemaking. He was hired by Damiani Wine Cellars in 2009 as the assistant winemaker and began “on the job” training. In 2012, Arras became head winemaker.

Notes: Damiani Wine Cellars. NV Marechal Foch “Vino Rosso” Finger Lakes. (Varietal may be a cross between Goldriesling and a Vitis riparia/Vitis rupestris or a cross between Gamay Noir and Vitis riparia – Oberlin 595).

Deep ruby color to the eye, an undertone of tomatoes runs alongside notes of plums and apricots and the tannins are so soft as to be obscure. Pairings might include pasta, barbeque and smoked gouda cheese.

  1. Thirsty Owl Wine Company. 2017. Traminette

Ted Cupp purchased 150 acres of frontage on Cayuga Lake from Robert and Mary Plan, trailblazers who started the Cayuga Wine Trail in 2001. During 2001 and 2002 he began construction on the winemaking facility and tasting room for the Thirsty Owl. In 2002, in cooperation with Shawn Kime, he planted Cabernet Sauvignon, Syrah, Pinot Noir and Malbec. When the doors to the winery opened in 2002, Thirsty Owl had produced 1200 cases.

Jon Cupp, President

Today, the Thirsty Owl is synonymous with award winning wines, including the Governor’s Cup and the John Rose award for Rieslings. The Pinot Noir had the highest rated North American Pinot at the Taster’s Guild International Competition. Thirsty Owl produces Malbec and Syrah as well as blends, reds, whites and ice wine.

Shawn Kime

The winemaker and vineyard master, Shawn Kime, is originally from Romulus, New York and attended Morrisville College and Cornell University. Kime started to work in agriculture at the age of 14 and started winemaking after spending 2 years working with one of the earliest Finger Lake Vinifera growers.

The goal of the Thirsty Owl is to “…make changes in the vineyard and winemaking based on the year to produce wines that not only reflect our region but the growing season…. As a Finger Lakes native, I am proud of the fact that we are producing cool climate varietals that are on par with any region in the world.”

Notes: Thirsty Owl Wine Company. 2017 Traminette (cross between Gewurztraminer and Joannes Seyve 23.416).

To the eye, highlights of golden yellow. The nose finds apricots, peaches, pears, honey and fresh lemons as well as florals (especially roses and tulips) and a bit of spice. The palate is entertained with citrus and lemons, oranges and a bit of earth. The finish brings light acidity making it an interesting dessert wine.

Pair with spicy/sweet and sour sauces on chicken, pork and veal and Cheddar, Fontina and Gruyere cheese.

  1. Benmarl Winery. 2015 Baco Noir. Hudson River Valley

Benmarl (slate hill) Winery is located in Marlboro, NY and covers 37-acres and is considered to be the oldest vineyard in America (it holds New York Farm Winery license no.1). It was owned by magazine illustrator turned vintner Mark Miller from 1957 -2003. In 2006 Victor Spaccarelli purchased the vineyard and Matthew Spaccarelli is currently the winemaker

In the 17th century, wine was being made by the French Huguenots in New Paltz, New York. Andrew Jackson Caywood started his vineyard in the early 1800s. The community was incorporated as the Village of Marlborough, a cluster of grapes carved in its seal commemorated its major crop (1788).

Caywood became an important viticulturist and leading authority in the development of new grape varieties. The Miller family bought the Caywood property in 1957 and renamed it Benmarl. It was purchased in 2006 by the Spaccarelli family. They replanted many abandoned vineyards, refurbished the estate and carry on the tradition of experimentation, planting new hybrid varieties like Traminette as well as Old World vinifera.

Notes: Benmarl Winery. 2015 Baco Noir. Hudson River Valley

The Baco Noir, made from estate-grown fruit, brings dark plum hues to the eye, and delivers the aromas of dark plums, cedar and sage to the nose. On the palate are flavors of blackberry with hints of spice.  Tannins give it a structure that is delicious and the finish delivers spice and black berry fruits. Benmarl has been producing Baco Noir for 50 years.  Pair with pork roast, pasta with meat sauce, beef burgers with blue cheese.

The NY Drinks NY Event

The elegant Rainbow Room @ Rockefeller Center was the venue for the New York Drinks New York event. As an important wine trade events, many hundreds of wine buyers, sellers, sommeliers, wine educators, and writers convened to experience a wine-range of quality wines produced in New York State.

Wines of Distinction included:

Brotherhood Winery

Brotherhood Winery is the oldest continuously operating winery in America, producing wine for 180 years in Hudson Valley. It features one of the most modern bottling facilties for wine on the East coast, with a capacity of 1.5 million cases er year. A wine current featured focuses on low calories (approximately 90 calories per glass).

Glenora Wine Cellars

Glenora Wine Cellars produces award-winning Finger Lakes wines for over 40 years with a focus on sparkling wine and Riesling, sourcing grapes from 13 growers across four of the Finger Lakes. Glenora opened the first winery on Seneca Lake (1977).

Saltbird Cellars

Robin McCarthy is the owner and winemaker at Saltbird Cellars that started in 2014 and, based on the unique maritime terroir, developed Stainless Steel Sauvignon Blanc, Migratus Barrel Fermented Sauvignon Blanc and Stainless-Steel Chardonnay.

Hosmer Winery

Hosmer Winery is located on Cayuga Lake in the Finger Lakes. Grapevine plantings date back to the 1970s and early experiments with plantings of classic Vinifera started in 1985. The 70-acre estate includes Rieslings, Chardonnays, Cabernet Francs as well as French-American hybrid varieties.

For additional information: @NYWineGrapeFdn and NYWineGrapeFdn

© Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

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Italian Exhibition Group returns to China to promote international tourism

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Italian Exhibition Group (IEG) is returning to China to promote international tourism business. The appointment is at the Shanghai World Travel Fair (SWTF), one of the major tourism industry expos of Eastern China, the 16th edition of which is being held from 18th to 21st April.

Over 750 exhibitors from 53 countries and regions of the world are awaited at the Shanghai Exhibition Center.

SWTF, co-organized by Europe Asia Global Link Exhibitions (EAGLE) – joint venture created by Italian Exhibition Group (IEG) and VNU Exhibitions Asia – and Shanghai International Convention & Exhibition Corp. Ltd (on behalf of Shanghai Municipal Administration of Culture and Tourism), offers the sector’s trade members a unique business platform and, for the general public, an all-round insight on tourism products, all in the largest tourism region of the Chinese market, Eastern China (China is the world’s largest outbound tourism market, with 149.72 million outbound journeys and a 14.7% increase in 2018).

With over 15,000 trade members expected and a public of 50,000 visitors, the 2019 edition of SWTF will host a busy calendar of appointments and new features. Visitors will explore tourist destinations from all over the world, including Argentina, Australia, Bulgaria, Cuba, Gabon, Germany, Italy, Japan, Kenya, Madagascar, Morocco, Papua New Guinea, Peru, Russia, Sri Lanka, South Korea, Tanzania, Turkmenistan and Vietnam. SWTF will highlight the entire tourism chain, starting with tourist offices, travel agencies and tour operators, OTA, hotel, airlines, theme parks and resorts, as well as travel services and insurance companies.

On a professional level, SWTF reconfirms its role as a great opportunity for matching to all effects. Over 3,000 B2B appointments with selected buyers from all over Eastern China will take part in the events and the panel scheduled on the latest trends in outbound tourism, organized in cooperation with China Travel Agent. Regarding this, an exclusive B2B area has been realized, which will be accessible to the sector’s trade members exclusively via a face detection system, in order to ensure the quality of the meetings with international suppliers.

Emerging destinations, digital marketing, developments on visa policies and MICE, are just some of the issues that will be covered in the panels by the sector’s opinion leaders, ready to share their successful case histories with the public. Plus, among the speakers, there will also be representatives of the top management of companies such as Ctrip, Tuniu, Uzai, Spring Tour and Tongshen Group, as well as the directors of the Tourism offices of New Zealand, Switzerland and Serbia with branches in Shanghai.

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UNWTO World Forum on Gastronomy Tourism to analyze sector’s potential

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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.

Stimulating employment

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.

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India’s tea gardens beckon tourists

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India, one of the top tea producers in the world, is experimenting with tea tourism in view of the growing interest shown by tourists to visit tea plantations and tea factories. Ambling through a sprawling tea plantation with greenery all around in the early hours of the day watching a group of local women plucking two leaves and a bud at a fast pace with their nimble hands and collecting them into baskets slung on their shoulders is a winning sight for tourists. India now leads to give tea-buffs and tourists a closer understanding of tea by organizing tea tourism at places like Assam, Darjeeling (West Bengal), Nilgiris belt in Tamil Nadu, and a few pockets in Kerala and Karnataka.

Tea tourism is defined as tourism that is motivated by an interest in the history, culture, traditions and consumption of tea. Estate bungalows amidst sweeping acres of manicured tea plantations have now been converted into tourist accommodations. Not just staying in the midst of tea gardens, tea tourists  are taken to a tea factory, where they get to experience how the fresh green leaves are brought into the tea factory for withering to the rolling, drying and shifting stages, grading and packaging and followed by  a tea-tasting session where they could sip some of the finest tea that is grown in that area.

A view of Tea plucking in a tea garden of Assam

Assam in the lead for tea tourism

The first name that crops up in mind for tea tourism is Assam, the largest tea producing region in India.  The Assam Tea Tourism Festival held at Jorhat every year is a big hit with tourists. Staying in a rustic  colonial-era planter’s bungalow has its own charm. Home to more than 800 tea estates in the state,  where amidst luxury and serenity one can drift back in time to days of that elegant colonial aristocracy.  The B & A Limited operates through seven quality Tea Estates in the India’s largest tea growing region of Assam. The Guwahati Tea Action Centre, one of the busiest tea trading facilities in the world, is a place not to be missed. Others  include Corramore Tea Estate, Teloijan Tea Estate and Khongea Tea Estate besides a host of others.

Another major development which is currently in progress is the tourist-friendly makeover of  world’s oldest and biggest tea research center at Tocklai (Assam), with edifices  that each have a story to tell. A.K. Barooah, director of the Tea Research Association, said recently that the Tocklai Guest House, a heritage building, was home to  British tea planters A tea museum will be built with suitable dioramas, models and displays. He said Tocklai can tie-up with other tea tourism enterprises like Kaziranga Golf Resort (Bura Sahib bungalow), Banyan Grove and Thengal Manor bungalow in Jorhat district, the Mancotta chang bungalow and Chowkidingee chang bungalow situated in the heart of Dibrugarh town.”

West Bengal is also fast catching up with Assam in promoting tea tourism. Its Chief Minister Mamata Banerjee last month mentioned that her government will consider tea tourism to benefit tea plantations in the state.

She said, “We have allocated more than Rs. 1,000 crore for the welfare of tea garden workers since 2011. Tea tourism is also under our consideration.”

The WB state government permits one acre of tea estates to be used for tourism purposes. Currently there are 87 operational tea gardens in Darjeeling district covering an aggregated area of about 19,000 hectares under tea plantation. Darjeeling surrounded by tea orchards that produce the famous light-colored and aromatic Darjeeling Tea has the right ingredients for tea tourism. Makaibari Tea Estate and Homestay in Kurseong, 37 kms from Darjeeling, is one of the top tea producing gardens in the world. In the vicinity of  Darjeeling is the Happy valley Tea Estate, one of the highest tea gardens in the world. Raj-era estates located in some of the most scenic destinations in India — the rolling Himalayan foothills of Darjeeling and Dooars beckon tourists. Some famous estates include Glenburn Tea Estate, Sourenee Tea Estate, Singtom Tea Estate and Resort, Ambootia Tea Garden, Barnesbeg Tea Estate and  Castleton Tea Estate among others. Goodricke Group Ltd. is offering tourism opportunities in one of its tea estates in  Darjeeling where it has five gardens.

South India also catching up fast

Besides the Northeast belt, in south it is Tamil Nadu which is home to some of the largest tea-growing belts in the country. Nilgiris in Tamil Nadu is the largest tea producing district in South India, and its tea is  renowned for its aroma and flavor. With Tamil Nadu producing  65% of tea in South India spanning an area of 65,000 hectares, the Nilgiris area offers great scope for tea tourism. Valparai, a quaint hill station located about 100 km from Coimbatore, is teeming with tea plantations. Billimalai Tea Estate at Glendale, about 10 kilometers from Coonoor, is a perfect place to experience  how tea is processed.

Munnar in Kerala is rustic belle of hill stations where acres and acres of tea plantations feast one’s eyes. A visit to country’s first Tea Museum at Nallathanni Estate is highly recommended at it narrates the history of tea production in the region. The Kundala Tea Plantation in Munnar offers tourists the tea making process in great detail. Tea Sanctuary here is home to refurbished vintage colonial style bungalows amidst misty tea plantations. Considered the  highest altitude tea plantation in the world, Kolukkumalai, near Munnar, is known for  preserving the British heritage in tea-making at the factory here. Wayanad in Kalpatta district produces substantial amount of tea whose lush green tea gardens are a feast for the sore eyes. The Wayanad Tea County in the midst  of the picturesque  395 acre estate, many  vantage viewpoints, and trekking routes is a better option.

In Karnataka, Coorg, and  the Baba Budan Hills in Chickmagalur are tea-producing regions, but tea tourism is yet to catch here.

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The Andaman, a Luxury Collection Resort, Langkawi welcomes team of Epicurean Authorities

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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.

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Wings Travel Management Appoints Chief Operating Officer: Asia Pacific based in Singapore

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Wings Travel Management , a leading global travel management company providing business travel services to clients in the finance, construction, security, energy and marine sectors, has appointed Sonja Hamman to the newly-created role of Chief Operating Officer – Asia Pacific, based at the company’s office in Singapore. The move reflects the importance of the region and its potential for growth, since Wings established an operation in Singapore in early 2018 after acquiring Olympia Travels & Tours.

Sonja Hamman first joined Wings in 2001, and her impressive 18-year career with the global travel management company has spanned diverse operational, senior management and project-led roles in the UK, South Africa, Brazil, Nigeria and Angola.

Most recently, she has held the London-based position of Director of Global Strategic Partners & Yield Management during which time she has been instrumental in expanding Wings global supplier relations portfolio, focussing on supplier negotiations, NDC solutions and content..

Prior to this role, Hamman was Director of Global Projects, managing major initiatives such as the launching the Wings’ wholly-owned operation in Lagos, Nigeria; the acquisition and integration of Michelle’s Travel in South Africa; and establishment of Wings’ IATA and ticketing functionality in Angola – a non BSP region.

Her robust understanding and experience of Wings’ business has also been honed by setting up the company’s UK operation in 2002 in the role of Director – Operations – UK & Europe. This was Wings’ first office outside South Africa, where the company was founded in 1992. Hamman grew the UK business from the ground up, to a total of three offices. From here she moved to become Director – Oil & Gas Division with the remit to grow and expand Wings’ global energy business. While in this role, she also worked closely with the company’s Learning and Development team to establish the Energy Academy™, a unique in-house educational programme giving Wings’ travel consultants an in-depth understanding of how the oil and gas sector operates, in order to service their clients more insightfully.

“I am delighted that Sonja has taken up this strategic role – her extensive experience in opening and operating new regions coupled with her Wings DNA, places her as the perfect candidate to consolidate our operations in Singapore, and build a platform to grow our business in the Asia-Pacific region,” said Tony Sofianos, CEO, Wings Travel Management

“Wings is strategically and uniquely positioned to service existing global customers, but also capitalise on the growth opportunities across the corporate, energy and marine sectors thanks to our unique value proposition and wholly owned global operations” added Sofianos

Sonja Hamman stated: “I am very pleased to be joining Wings’ Asia-Pacific region as it’s such an exciting market with many opportunities. As well as ensuring the Wings brand becomes a recognised market leader in Singapore, I also look forward to driving the development and execution of our growth strategy for Asia-Pacific.”

About Wings Travel Management:

Wings is an award-winning global travel management company which has carved a niche in the market as a trusted travel provider for clients in the finance, construction, security, energy and marine sectors where travel is an integral part of their business model. Founded in 1992, Wings’ global reach spans North America, South America, UK/Europe, Asia, Africa, and the Middle East, where the company has wholly owned and managed regional offices. Wings Travel Management employs over 400 people around the world and has a global turnover of around US$325M. Wings is known for its unique expertise in navigating complex and challenging business travel, as well as generating cost savings without compromising on traveller safety. The company’s advanced, customizable technology solutions are all seamlessly accessible over a standardized global platform. www.wings.travel

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