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Wednesday, January 28, 2009

Scott Freund is appointed Executive Chef at Sheraton Noosa Resort & Spa

Scott Freund is a Chef with imagination, flair and a passion for great produce! Of course great produce combined with creativity and passion provides inspirational flavours and experiences for our customers.

In 1998 Scott commenced with Starwood at Sheraton on the Park as Commis Chef. He was then promoted to Banquets Sous Chef at Four Points by Sheraton in Darling Harbour, before accepting the position as Sous Chef at Sheraton Noosa Resort & Spa. He believes in reward for hard work and thrives on achieving goals for himself and his team, ultimately resulting in customer satisfaction. Scott is passionate about using the freshest produce available, in particular local seafood including Mooloolaba prawns and sand crabs, Noosa spanner crabs, Hervey Bay scallops and local fresh fish, seeking out the freshest available on the market daily and incorporating in the Resorts ever changing menus.

As well as his contribution to Cato’s Restaurant & Cato’s Bar as the focal point of Hastings Street dining, Scott will oversee the busy day to day operations of the Resort’s food and beverage outlets including the newly refurbished River Lounge and Lobby, Noosa’s largest Meetings and Event operation, Waters Edge Pool Bar & BBQ Hut and In Room Dining.

Sheraton Noosa Resort & Spa has recently transformed the Lobby and arrival experience with an AUD$850,000 refurbishment that was completed in December 2008. The Lobby, Link@Sheraton and River Lounge is an inviting space that offers contemporary menu items including light snacks through the day, high teas and more substantial dishes in the evening. Scott is excited about incorporating produce from this award-winning region into the innovative menu options. Signature dishes include Noosa Tapas of the Sea featuring fresh Mooloolaba king prawns, seared Hervey Bay scallops, Tasmanian smoked salmon with pear and wasabi dressing and crispy fried soft shell crab. Noosa Tapas of the Land offers the tantalizing tastes of marinated manzanillo olives, prosciutto wrapped haloumi and tomato, stuffed peppers with herbed goats cheese and balsamic reduction, smoked Bringal puree with warm pana de casa. Noosa High Tea is perfect for mother and daughter celebrations and other occasions to be remembered, with the menu featuring a selection of tea cakes and French pastries, scones with conserve and fresh cream, freshly brewed coffee or tea. Add a glass of French champagne to take you through to the Sunset hour at River Lounge! River Lounge operates 7 days a week 10.00am until late.

For menus, bookings and enquiries please contact River Lounge directly on telephone 07 5449 4784.

This multi-award winning Resort is the only full service five star hotel in Noosa on Queensland’s Sunshine Coast. Its highly coveted Hastings Street address also nestles the property between the picturesque Noosa River and the azure shores of Laguna Bay. The Resort features include the award-winning Meeting & Event facilities boasting flexible space for up to 350 delegates, 176 of Australia’s most spacious hotel rooms (min. 55sqm) and the world class AQUA Day Spa, part of the Starwood Spa Collection.

Tuesday, January 27, 2009

THAI’s First and Business Classes Rank No. 1 in Airport Service Global Survey

Bangkok, Thailand, 21st January 2009. Thai Airways International earned No. 1 ranking in the First and Business Class Airport Service category by the 2008 Skytrax global survey of airlines.

Mr. Edward Plaisted, CEO of Skytrax, commented on how THAI has gained recognition on outstanding airport services. “THAI’s new Royal First Class Lounge at Suvarnabhumi Airport has the most extensive choice of options to satisfy passenger demands.These facilities, combined with exclusive staff service attention, offer what our respondents named as the world’s best.”

Not only has THAI moved up from second place to first in both First and Business Classes, in Economy Class, the ranking on THAI’s airport services has also climbed up from fifth to second place. Combining ground and in-flight services together, THAI has shown improvements in all classes of services.

The Skytrax “World Airline Awards” are conducted between August 2007 and August 2008. They are recognized as being one of the global, independent passenger survey of airline standards.

ACM Narongsak Sangapong, THAI’s Senior Executive Vice President, Corporate Secretariat and Acting President, said the airline’s performance continues to place it in the top echelon of airlines at a time when Skytrax itself pointed to a very tough competition as every airline is also continuing to improve significantly on their products and services.

“We realize that we have to work even harder. Everyone at THAI will strive for further increase in our rankings in the future,” ACM Narongsak Sangapong said.

The ranking took consideration of all of THAI’s airport services, from check-in facilities through boarding. THAI’s Royal First Class Lounge at Suvarnabhumi Airport, Bangkok, has attracted highly positive comments since it was open in 2006. In the lounge section, THAI’s spa in First Class was ranked five stars. Staff services in THAI’s Royal First and Business Classes also earned five stars on service efficiency, enthusiasm and consistency, interacting with customers, problem solving, taking the service to the customers, boarding assistance and handling delay situations.

For more information, contact THAI 1300 651 960 or log on to

The Expeditionist

The Expeditionist
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