FCSI Worldwide: Board of Directors

President:

Martin Rahmann

Martin Rahmann FCSI

AGERE. Für nachhaltigen Erfolg.
Max-Planck – Straβe 30
40699 Erkrath
Germany

Phone:   +49 211 210218-01
Fax:         +49 211 210218-03
E-mail:   martin@fcsi.eu

Martin Rahmann became member of the FCSI in 2003. In 2006 he joined the FCSI Europe-Africa-Middle East board of trustees and was elected president of FCSI Germany-Austria in 2008. In January 2012 it was an honor for him to join the FCSI worldwide board. Martin has extensive experience and is at home in the foodservice and hospitality industry. After he finished his apprenticeship as a hotel specialist in his early years, he studied at the Hotelfachschule Heidelberg in Germany and gained important practical experience in the industry. For nearly ten years he worked for the BBG Consulting Company, the oldest consultancy for hospitality and foodservices in Germany. He was Managing Director for several years before he started his own business: agere – consultancy for sustainable success. The agere company bundles professional and practical experience with industry knowledge in order to convert all important components it into well-directed consulting services.

 

Secretary/Treasurer:

James Camacho

James Camacho FCSI

Camacho Associates, Inc.
jamesc@CamachoUSA.com


James C. Camacho, FCSI, CSI, is a professional Foodservice Design Consultant with 30 years of experience. As President of Camacho Associates, Inc. he is the chief designer and oversees all projects from conception to startup.In 2007, James was listed for a 2nd time as one of the country’s top 12 Kitchen Designers.Camacho Associates was profiled as being “tough to beat” when it comes to diversity of projects. James feels that the fundamental principle behind the ability to steer through shifting trends, varying budgets and the equipment demands of specific projects is quite simple, “We have to listen and truly understand what the client wants” by reaching out to the client which is the hallmark of James’s work style.

In 2010, published the first Low Carbon Cookbook with carbon footprints: “Save Our Planet One Carbon Bite at a Time”. Spearheaded the “Monday Meatless” program in HK and continues to promote low-carbon eating through public lectures and education forums.

 

Directors:

John Thomas FCSI

Mr. John Walter Thomas FCSI
Sangster Design
Unit 19, 10 Gladstone Road
Castle Hill
Sydney, Australia 2154

Phone: (+61) 296594314
Email: john@fcsi.org

John Thomas FCSI, the new chair of FCSI Asia Pacific Division, discusses challenges – but above all – opportunities for consultant members in the region

Being chair of FCSI Asia Pacific Division is a unique role that carries substantial responsibilities. I am looking forward to helping our profession and our association to grow in both knowledge and wider recognition. I will do whatever I can to assist our industry and certainly relish the challenge.

It is our intention to grow our membership at the associate and affiliate levels. These are the crucial areas where we (as a collective group) can encourage our colleagues and workmates to also be involved, to learn, to be exposed to people with tremendous background and knowledge. These will form the bedrock of our next generation of new professional members.

We seek to have the FCSI professional membership brand strengthened by encouraging companies to insist on using professional FCSI members in food and beverage design and operational management projects.

 

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Clara Pi FCSI

PYNEH, HK Hospital Authority
3 Lok Man Road
Chai Wan, Hong Kong
China

Phone:(852) 2595 6434
Fax:(852) 2595 6067
Email: Clara.pi@me.com

Clara Pi obtained BSC and MSC in Canada and member of Dietitians Canada. A visionary leader, pioneered the first foodservice computer system and cook-chill centre in Canada and Asia. Joined FCSI in 1998, and was instrumental in the growth of Asia Pacific from chapter to division. The driving force behind FCSI’s first carbon neutral conference in Beijing, and planted the necessary trees. Founded the FCSI APD Tree Planting Program in 2008 and as of 2010 over 14,280 trees planted in Inner Mongolia where monument erected in 2010, recognition of FCSI’s effort.

She is recognized as a “Leader in International Nutrition” by Dietitians Canada. Awards include: 2005 FCSI Best Article Award, 2008 FCSI Service Award and 2009 HK SAR Chief Executive Community Service Award.

In 2010, published the first Low Carbon Cookbook with carbon footprints: “Save Our Planet One Carbon Bite at a Time”. Spearheaded the “Monday Meatless” program in HK and continues to promote low-carbon eating through public lectures and education forums.

 

Remko van der Graaff FCSI

AAg Food & Facilities & Hospitality
Postbus 90161

Phone: +31 73-6409738
Fax: +31 73-6490799
E-Mail: r.vandergraaff@aag.nl
Website: http://www.aag.nl

Remko van der Graaff is a Management Consultant & Hospitality trainer  for AAg Food & Facilities & Hospitality in Hertogenbosch, Netherlands. AAg are specialists in hospitality industry, catering concepts, Food & Beverage procurement, project management, mystery guests, quick scan (company) restaurants, financial analysis, marketing management, business plans and interim management and hospitality training. As EAME Divisional Chairman and Director on the FCSI Worldwide Board, I, together with the board and members, will form the goals of the Society. I have served on the FCSI Netherlands Association since 2011. FCSI is a fully independent association with the purpose of representing and presenting worldwide the best foodservice consultants. For each client, FCSI is looking for a consultant that best fits the needs of the clients.  This applies to projects in the Netherlands, Europe or anywhere in the world. We share, we support, we inspire!

William J. Caruso, FFCSI (PP)

WC & Partners, Inc.
wcaruso@wcandpartners.com

Bill Caruso is the Founder and Chairman of WC & Partners, Inc., a firm that provides food, beverage, laundry and solid waste facilities consulting and design services to the worldwide hospitality industry.  Founded in 1986, WC& P has grown to an international firm, with North American offices in Denver, Philadelphia, San Francisco and Scottsdale and through a number of 2016 global alliance agreements, adding worldwide offices in Athens, Berlin, Dusseldorf, Santiago, Sao Paulo, San Salvador, and Vancouver. His project portfolio of personally completed work numbers well over 2,400 completed projects in 22 countries, over a continuous 45 year consulting career.

Mr. Caruso received his B.S. degree from Cornell University in 1970 and his MBA degree from the University of Colorado in 1972.  He is a Fellow and Past President of the Foodservice Consultants Society International (FCSI), a Past President of the Cornell Hotel Society, Past-President and past Chairman of the Cornell Hotel School Foundation, and is an elected life member of the Cornell University Council. He has lectured to numerous global audiences and has authored many published articles that outline important industry trends and issues, for many years.

 

Allied representatives:

Greg O’Connell / Moffat Pty. Ltd.

Roberto Assi  / Unox S.P.A.

Rob Geile / Ali Group North America

 

Immediate Past President:

(This position is listed for information only, the IPP is NOT an official member of the Board of Directors)

Bill Taunton

William Taunton FCSI

Gastrotec S. p A.
Av. Las Condes 7700, Suite 503B
Las Condes 7560380
Santiago
RM
Chile

Phone: +56 2 2241-7696

wtaunton@gastrotec.cl

William Taunton FCSI lives Santiago, Chile. He and his wife, Alejandra, have been married for 22 years and have five children. Bill has been in the foodservice industry for over 30 years, first starting as an equipment distributor. He changed directions in 1998 when he founded Gastrotec SpA, a foodservice consultancy firm. The following year he became an Associate Member of FCSI. Bill’s area of expertise is in kitchen design and foodservice equipment. His projects have included food production facilities, healthcare facilities, hotels and institutional foodservice areas. Bill studied Electro Mechanical Engineering at the Monterrey Institute of Technology in Mexico City, Mexico. In his free time, Bill enjoys cooking, scuba diving and flying kites.

 

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