Embark on an Epicurean Journey

Horizons with chef Galliot’s new menu 

Introducing an array of new dishes characterized by a distinctive European twist, Mr. Guillaume Galliot, Chef de Cuisine is bringing a refreshing contemporary touch to the fine dining experience at Horizons.

Diners can indulge in delectable sea food dishes that include all the best flavors of the North Atlantic, including delicious wild sea bass, lobster, and cod fish, together with Horizon’s signature turbot fish with Alaskan king crab tartar.

The menu also features the subtle flavors of the very finest Kobe beef ribeye, lightly smoked with cherry tree wood to no more than medium, topped with royale sauce and light potato espuma. Those with a sweet tooth will find the dessert creations irresistible, including the sumptuous chocolate banana millefeuille and cocoa sorbet.

French-born Galliot brings a fresh approach to the French culinary experience for City of Dreams. With a wealth of experience gained through thirteen years in the culinary industry, his style is distinctly French, to which he adds his personal interpretation of slow cooking methods.

“I always believe in simplicity, and letting the flavors and tastes speak for themselves,” explained chef Galliot. “It is, in essence, all about the potential in everything I cook – and realizing that potential to its very succulent best,”

“The new menu explores this philosophy and will continue to evolve and change with the season. There is always more to explore and change; and exploration is what makes a Horizons experience, like life, so interesting.”

Since arriving in Asia in 2004, chef Galliot has worked for prestigious hotel and restaurants across the region, including the famous Raffles Grill in the historic Raffles Hotel in Singapore, JAAN restaurant in Raffles Beijing Hotel, and Jardin des Sens, a 3-star Michelin restaurant in Shanghai.

“Chef Galliot has garnered global acclaim for his distinctive cuisine. We are privileged to have this opportunity to present chef Galliot and the unforgettable contemporary European flavors of his cooking at City of Dreams” said Mr. Nicholas Naples, Co-Chief Operating Officer, Operations of Melco Crown Entertainment Limited.

Located on the Level 3 of the luxurious Crown Towers and enjoying panoramic views of Cotai, Horizons recently hosted a gourmet food and wine extravaganza. The two-day gastronomical journey on March 11 and 12 saw three Michelin Star winning chefs – Mr. Nicolas Isnard and Mr. Laurent Pourcel  – teaming up with chef Galliot to further reveal the secrets of authentic European cuisine. The six-course dinner included two of the dishes from the new menu.

For reservations and further information, call +853 8868 6681.

HBA Challenges Traditional Design Perceptions at Avant-Garde Four Seasons Hotel Guangzhou

Global hospitality interior design leaders HBA / Hirsch Bedner Associates set out to “challenge perceptions of hoteliers” with the styling of Four Seasons Hotel Guangzhou, a new architectural landmark, remarkable for both its soaring height (rising to 103 floors) and tapering avant-garde design, in China’s southern provincial capital.
HBA won an international competition to design key areas – from the convention centre including four ballrooms to the spa with infinity pool, guest rooms and all but one of the restaurants.  Also included in the design brief were public areas of the office block, occupying the lower two-thirds of the building.
Four Seasons Hotel Guangzhou is architecturally dramatic; a tapering triangular tower, with an atrium runs down the top third occupied by the hotel. Construction is dynamic, with an arresting structural system and diagonal lattice. This contemporary design is quite different from other Four Seasons properties, which tend to be more conservative.
As a result, HBA’s concept was not classical Four Seasons in design, but developed to push the boundaries of design and challenge people’s perceptions.
Interior highlights begin in the lobby with an attention-grabbing sculpture and huge, not-to-be-missed screen about half the size of a football pitch. In an intricate woven metal finish, the screen is by an Australian artist and part of a series throughout landing areas in the hotel. In a subtle reference to the hotel’s brand name, the screens are themed around the four seasons; from spring in the basement to fall in the upper reaches.
The artwork extends to edgy modern Southern Chinese art with its interesting undercurrent of local artists who are a bit rebellious and continues with the theme of the four seasons – spring in the ground floor and winter on the top floor. In a ‘cloud bar’ on level 100 the artwork is literally inspired by the heavens: pure, white and ethereal.
There were two key challenges. First was the inner atrium rising from the sky lobby on level 70 to level 104, passing through restaurants on floors 71-73 and lounges and bars on floor 101.
Second was the architect’s unusual structure of angled, raking columns through the public spaces. Even guest rooms and suites have large, angling, tapering columns in the corner, making all 104 of them different, as the building narrows while rising. That meant flexible guestroom plans; allowing for columns intersecting at different points. The only constants were bathrooms and bed positions, to embrace the spectacular view. Floor to ceiling glass windows additionally encourage guests to “look right down”, said Mr Ian Carr, Principal at HBA. “This design is inspired obviously by the 100-stories tall building we were given. We didn’t want to close up the windows and deny the view.”
Furniture is predominantly modern Italian, and customised carpets play off elements of nature and culture, as does contemporary Chinese art.
The bathrooms are innovatively illuminated by an internal system engineered with modules so the area glows classily. “Everything Four Seasons wants is classy. Nothing trite or glib,” noted Mr Carr. The challenge was bridging the gap between the avant garde building and Four Seasons’ “modern conservatism” style.
However, the most dramatic feature – and challenge – was the vast internal atrium, with its dynamic geogrid structural system and tapering design. “Where you check in, you look up and see 35 floors of tapering diagonal glass and it’s quite amazing,” said Mr Carr.
This lent itself to create further fractions in interior design, from the handrails in the atrium – custom measured and made for each floor – to a dynamic skylight ocular device at the top, with angular laid black panels creating interesting refraction and reflective surfaces.
The effect is magnified in interior corridors, with angled glass deliberately projected slightly outwards to “embrace the height”.  No-where is this sense of height more intense than from a bridge on level 100, with a staircase projecting into the void with glass floors looking down 40 floors below to the lobby.
As Mr Carr added: “Overall, Four Seasons Hotel Guangzhou breaks conventions, coupling luxury with avant garde. The architect created amazing spaces and this building really stands out.”

MCVB Flashmob Another World-First

Melbourne Convention + Visitors Bureau (MCVB) has become the first convention bureau in the world to use a flashmob to entertain guests and emphasise its core message.

This year's Asia-Pacific Incentives and Meetings Expo (AIME) Welcome Reception, organised by MCVB and held at the St Kilda Sea Baths in Melbourne, featured an impromptu flashmob dance routine on the beach.

Dancers entertained more than two-thousand guests on a perfect summer's night, before a stunning finale that encapsulated Melbourne's status as Australia's Business Events capital. 

Sandra Chipchase, Chief Executive Officer of MCVB, said the flashmob was a unique and innovative way of promoting Melbourne's credentials as a premier Business Events destination.

"It was a fun and distinctive way of reiterating everything that is great about Melbourne and why we consistently attract visitors, delegates and events in such great numbers," Ms Chipchase said.

"As the accompanying clip illustrates, the Welcome Reception itself represented Melbourne as its best; perfect weather, impeccable hospitality and thousands of visitors from around the world networking and enjoying themselves immensely.

"I encourage everyone to download the clip, behold the wonderful young dancers and get a feel for the colour and vibrancy of Melbourne."

Pan Pacific Hotels Group To Launch PARKROYAL Brand In China

Pan Pacific Hotels Group has announced it will open two PARKROYAL properties in China, effectively marking the launch of the PARKROYAL brand in the country.

This follows the signing of two hotel management agreements – the first with Shanghai Jinqiao Export Processing Zone United Development Co., Ltd, to operate PARKROYAL Serviced Suites, Green City, Shanghai, scheduled to open in 2013.

The second hotel management agreement, inked with state-owned enterprise Suzhou TEDA Construction Investment Limited, will see the Group operating PARKROYAL Taihu Resort, Suzhou, to open in 2014.

PARKROYAL Hotels & Resorts currently comprises 10 hotels and serviced suites in Australia and Southeast Asia. Each reflects the spirit and individuality of its locations through creative touches, authentic tastes and local connections.

The 325-room PARKROYAL Serviced Suites, Green City, Shanghai is located in Green City, an expatriate residential community in Pudong. Designed to feature high-quality living, entertainment, shopping, educational, medical and recreational facilities for Shanghai's burgeoning expatriate community, Green City is also developed with ecological and environmental considerations. It is the only international community in Shanghai to receive ISO14001 Environmental Quality System and ISO9001 Quality Certification.

PARKROYAL Serviced Suites, Green City, Shanghai will comprise six apartment towers with commercial and retail options occupying the lower levels of each tower. It will also feature a private clubhouse which includes two indoor tennis courts, an indoor swimming pool, a gymnasium, resident's lounge as well as meeting and recreational facilities. In addition, a separate three-storey restaurant annex will house a café and Chinese restaurant, amongst other restaurant and bar options.

The 200-room PARKROYAL Taihu Resort, Suzhou will feature three restaurants, a ballroom and wedding hall, meeting and multi-function rooms as well as a fitness centre with indoor and outdoor pools. A lakeside spa will also be a key feature.

Located in the Jiangsu Province, Taihu is the third largest freshwater lake of China and a popular resort destination for both domestic and foreign tourists. The resort's large outdoor garden spaces on the lake front will be ideal for banquets and events and recreational options like watersports, yachting and boating.

"Strategically, the two back-to-back signings for PARKROYAL Serviced Suites Green City, Shanghai, and PARKROYAL Taihu Resort, Suzhou really strengthens our bid and commitment to growing in China, while affirming the strength of the PARKROYAL brand to the industry and potential owners," said A. Patrick Imbardelli, President and Chief Executive of Pan Pacific Hotels Group.

"To be able to commence bringing this great brand to life with a spectacular serviced suites project in an exciting city like Shanghai, and then a Suzhou resort makes this all the more special for us."

The launch of the PARKROYAL brand in China is part of Pan Pacific Hotels Group's Greater Shanghai strategy to expand its PARKROYAL and Pan Pacific portfolio in Shanghai and the fast-growing cities surrounding it, including Suzhou, Hangzhou and Shaoxing.

As part of its expansion plans in China, the Group opened its seventh Global Sales Office in Shanghai last year. While it currently manages Pan Pacific Xiamen and Pan Pacific Suzhou in China, other properties slated for China include Pan Pacific Ningbo and Pan Pacific Serviced Suites Ningbo – set to open in 2012.

All-girl pop sensation find

Phuket’s glamorous 5-star resort Indigo Pearl was recently the chosen location for the filming a photo-book and DVD video by South Korean pop idols Girls’ Generation.
The nine girls Sunny, Hyo Yeon, Yae Yeon, Jessica, Soo Young, Seo Hyun, Tiffany, Yoon A and Yuri checked in at the luxury resort for eight days shooting All about Girls’ Generation ‘Paradise in Phuket’.
Their new photo book features 300 pages of previously unseen images including everything from their arrival at the airport to pyjama parties at the resort, an elegant evening in the prestigious Bensley Suite, the recording of their latest music video Echo, and much more.
Released on 8th February, the photo-travelogue has become an overnight best-seller and is part of a six-DVD collector’s boxset All About Girls’ Generation.
The girls were attracted to Phuket and in particular Indigo Pearl for its “green energy, not easy to encounter in the city amidst a busy schedule”.
The resort is styled and designed by internationally renowned Bill Bensley inspired by the island’s tin mining history, incorporating art pieces and industrial relics into the interiors and landscaping.  It is committed to sustainability and works closely with local charities and conservation groups to help protect the natural environment.
Set against a backdrop of dense forest filled with rare wildlife, Indigo Pearl is located only 10 minutes from Phuket International Airport; touching Nai Yang Beach on Phuket’s northwest shore; and is adjacent to Sirinath National Park.  The resort offers 260 stylish rooms, villas, private pool and garden pavilions and suites scattered in an enclave of lagoons, pools and lush greenery.
It is a popular choice for celebrities and socilates and has welcomed amongst others: Verne Troyer; an American stand-up comedian, actor, stuntman and performer, best known for playing Mini-Me in the Austin Powers series; Martin Solveig; a French electronic music DJ and producer from Paris; Hirano Aya; a famous voice over for Japanese cartoons, actress and singer; Bob Geldof an Irish singer, songwriter, author, occasional actor and political activist and Pernilla Wahlgren; Swedish singer, actress and presenter.
Most recently Indigo Pearl launched a luxurious new room category, the D-DUK spa and family suite, and a cutting edge spa, Coqoon Spa, most notable for its treetop treatment room accessible by ‘flying bridge’.
Indigo Pearl has been voted one of the best new hotels in the world by Condé Nast Traveler and ranked among the world's “TOP 50 Dream Resorts” by Honeymoon and Travel magazine.
For design, it also collected ‘Best Design Concept Hotel/Resort in South East Asia’’ at the HAPA (Hospitality Asia) Awards 2008–2010, and was honoured as ‘Asia’s Leading Design Hotel’ at the World Travel Awards 2010.
Further information about Indigo Pearl, please visit: http://www.indigo-pearl.com

Delta Air Lines and Seattle’s Best Coffee

Part of Starbucks Corporation Team Up to Serve Freshly Brewed Premium Coffee Onboard All Flights

Relationship Leverages Delta's Global Network to Continue Seattle Best Coffee's Mission of "Great Coffee Everywhere"

Delta Air Lines (NYSE: DAL) and Seattle's Best Coffee, part of Starbucks Corporation (NASDAQ: SBUX), announced on February 8th a new agreement that will offer Delta customers freshly brewed Seattle's Best Coffee® onboard all domestic and international Delta and Delta Connection flights beginning March 2011. Seattle's Best Coffee will be available on Trans Pacific flights from today and Asia flights from March 15th.

For Delta, the move is part of the company's $2 billion investment in the customer experience on the ground and in the air. For Seattle's Best, the agreement reflects the next step in its ongoing strategy to broaden the accessibility of its premium coffee through relationships with great brands – from restaurants to the runway.

"A premium customer experience requires premium coffee and Delta is proud to serve Seattle's Best," said Tim Mapes, Delta's senior vice president, Marketing. "During in-flight taste testing, we saw firsthand the passion Delta customers have for coffee and for the role it plays in a superior travel experience."

In December 2010, Delta customers participated in an in-flight coffee taste test confirming one of its new coffee blends, Level 4, as the coffee to be served onboard. Seattle's Best Coffee recently launched a radically simplified approach to packaged coffee called The Level System, which ranks coffee from 1 to 5 based on roast intensity.

"As two organizations who care about creating a distinctive premium customer experience, Delta and Seattle's Best Coffee make a perfect pair," said Michelle Gass, president, Seattle's Best Coffee. "Existing Seattle's Best Coffee fans will be delighted to find their favorite coffee on their next Delta flight, and for those not yet familiar, it is an opportunity for us to introduce our great coffee to Delta's more than 160 million global travelers each year."

In recent months, Seattle's Best Coffee has signed agreements with other well-respected and widely available brands such as Burger King, Subway and AMC Theatres. This diverse distribution network has rapidly expanded since the coffee company reinvigorated its brand in May 2010. With the addition of Delta Air Lines, there are now more than 40,000 places where customers can enjoy a freshly brewed cup of Seattle's Best Coffee, up from 3,000 in 2009.

The Connaught Butlers Brush Up With The Arrival of The Bespoke John Lobb Shoeshine Chair in London

The Connaught, the landmark hotel in London’s stylish Mayfair, introduces the John Lobb shoeshine chair, taking its hallmark butler service to the next level. Specially trained by John Lobb at the factory in Northampton, The Connaught butlers are set to raise the bar in the world of polish and shine.
Known for their eye for detail, The Connaught butler’s shoeshine experience offers much more than a quick buff. Only the finest John Lobb materials are used including brushes, cloth, wax and polish, and guests are offered a Connaught martini or drink of choice upon arrival to enhance the overall experience.
A selection of national and international newspapers and magazines is available, creating some proper downtime, and for the finishing touch, the gentleman’s jacket is whisked away by the valet for a steam press whilst the shoeshine is taking place. The overall experience lasts approximately 30 minutes.
The John Lobb shoeshine is available to both hotel guests and visitors and reservations can be made up to 24-hours in advance via email on johnlobb@the-connaught.co.uk.
Located on the first floor landing of The Connaught, next to the iconic mahogany staircase, the John Lobb shoeshine chair has been designed by Rena Dumas and the Design Department of her interior design firm RDAI. The chair was developed from the knowledge and practice of the street shoe-shiner, a time-honoured profession but forgotten craft. Economy of movement and the privileged relationship between the shoe-shiner and his customer were both key to the design brief.
The shoeshine chair is clad in tobacco coloured buffalo leather, with a distinctively masculine silhouette and sober, carefully streamlined design which were imperative to ensure that, when unattended, the chair could stand handsomely but remain unobtrusive. The wooden stool and toolbox are as integral to the shoeshine experience as the podium itself, which features two precisely placed nickel-plated brass footrests moulded with John Lobb’s initials. Similarly, the chair’s height and proportion have been optimised to create an equal rapport between the shoe-shiner and the customer.
The John Lobb shoeshine at The Connaught is priced at £30 per session and reservations can be made via johnlobb@the-connaught.co.uk. Reservations should be made with 24-hour notice and can be booked between the hours of 8.00AM and 9.00PM.

Grand Hyatt Steakhouse is opening at Grand Hyatt Hong Kong

Opening on 21 March 2011, the Grand Hyatt Steakhouse is a 110-seat classic American steakhouse featuring prime cuts of beef from the US, Canada and Japan. The new restaurant also indulges diners with an impressive Seafood and Oyster Bar, an elaborate Salad Bar, a stylish wine room and an intimate cigar tasting room.

Located on the hotel's second floor, the Grand Hyatt Steakhouse is accessible from the hotel driveway, as well as from the Mezzanine level opposite to the Kaetsu Japanese restaurant. The main dining room enjoys view of the hotel lobby. A semi-private dining room accommodating up to eight people and a private room for 12-18 guests are available.

The Steaks
The steaks will be cooked perfectly to the guests' liking in a custom-built broiler heated to over 900ºC searing the outside of the steak and giving it the ultimate flavour.

Head Chef, David Campbell has sourced beef from three different origins:

Canadian Heritage Angus Beef – Spirit River, Alberta
This is AAA-grade beef, with the Heritage Angus Cattle, pasture-raised from birth without antibiotics, growth hormones or animal by-products under strict guidelines on environmental stewardship. The cattle are allowed to graze freely on the rich grasses as a ruminant should. They are finished on silage prior to slaughter, which creates a product with a fantastic beef flavour, as well as the marbling associated with great steak. All bone-in steaks are of this type.

USDA Prime Nebraska Beef
These cattle are raised in the corn belt of the US, where some of the world's finest beef is reared. The prime grade achieved by this beef is attained by only 2% of the entire stock of US beef. Prime beef is known for its fat marbling and fat is where the flavour is. This translates to juicy, tender and flavourful steaks. Cuts offered include tenderloin, rib-eye, entrecote, rump and flank.

Japanese Kumamoto Wagyu Beef
Kumamoto beef comes from the Red Wagyu cattle which are renowned for their extreme marbling, sweet flavour, fine texture and rich juiciness. The cattle graze on the tender fertile grass in the Aso plains of Kyushu and are pampered throughout their life by listening to music and receiving massages. Its higher percentage of monounsaturated fat than any other beef breed makes it a healthier option. Cuts offered include tenderloin and striploin.

Other than Beef
Excellent alternatives to beef include Dutch veal chops, all-natural rack of US lamb, roasted organic chicken, ocean prawns, line-caught fish and more.

Oyster and Seafood Bar
A freshly shucked selection of oysters from Brittany and Normandy will be served along with Maine lobster, Alaskan King crab legs, prawns and other seasonal fresh seafood. Celebrate special occasions with our premium caviar complemented with champagne. The chef will guide diners through the Oyster and Seafood Bar while discussing the provenance and quality of each item.

Salad Bar
The salad bar will provide a bounty of the freshest produce available, with signature salads offered. For example our Steakhouse Caesar Salad will be prepared fresh to diners' taste at the Salad Bar where guests can also enjoy their choice of greens, condiments and home-made dressings.

The Wine
The hotel's sommelier, Christophe Orlarei has selected over 160 labels of superb international wines and over 600 bottles from around the world. Sixteen different wines are also available by the glass.

For Grand Hyatt Steakhouse reservations, please call 2584 7722.
Second floor, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong

Starwood Hotels Launches Comprehensive Online Booking in Chinese

Starwood is the Largest International Hotel Chain to Add this Functionality in a Move that Reflects its Commitment to Expanding Business in China

Starwood Hotels & Resorts Worldwide, Inc. (NYSE: HOT) today announced it has added comprehensive, online booking capabilities in Chinese to all of its Starwood-branded websites, including SPG.com. Now, Chinese speakers can use double byte Chinese characters to search for a hotel, make reservations, retrieve booking information or enroll in the Starwood Preferred Guest® program. This added capability underscores the importance of China to Starwood's future growth.

On track to be the world's largest tourism market by 2015, China is already Starwood's second largest hotel market with 70 existing hotels and more than 80 in the pipeline. One of every three new Starwood hotels is slated to open in China now through the end of 2011, including new brand flagships for eight of its nine brands. Meanwhile, China continues to lead the growth of the award-winning Starwood Preferred Guest program, representing the second largest market for SPG.

"It is essential that we provide a seamless experience for our Chinese customers, especially at a time when China's heightened appetite for our high-caliber global brands is having a phenomenal impact on our business," said Phil McAveety, Chief Brand Officer for Starwood Hotels & Resorts Worldwide, Inc. "Starwood is the world's most global hotel company with more than 80% of all future hotels opening outside the United States. By communicating directly with our global customers, we make it easy for them to connect with our brands."

To meet growing demand, Starwood opened the largest Customer Contact Center of any international hotel company operating in China, in 2009. Located in Guangzhou, the center employs more than 160 associates to support Chinese-speaking customers traveling to Starwood's more than 1,000 hotels around the world. Starwood is also the only hospitality company in China that provides 24-hour customer support, 365 days a year, for its Chinese-speaking customers.

"Due to the strong growth of our online customer base in China, we have enhanced our branded websites to offer a superior online experience for Chinese speakers," said Miguel Ko, Chairman & President, Starwood Hotels & Resorts, Asia Pacific. "Our mission has always been to listen to our customers and to stay ahead of changing trends and needs."

With the addition of Chinese, Starwood now offers websites in eight languages including English, Spanish, Portuguese, German, Italian, French and Japanese. One fifth of the world's population, or more than one billion people, speak some variety of Chinese.

New South Wales to reap reward of hosting world

Sunday’s arrival of 1,500-plus of the world’s leading experts in the care of critically sick children will generate $8 million for the state economy, and help generate significant networking and research collaboration opportunities.
In addition to bringing world’s best practice and international knowledge to Australian-based researchers and practitioners, the 6th World Congress on Pediatric Critical Care (http://www.pcc2011.com) will also provide a global platform to highlight Australian innovation, research capacity, and facilities.
Congress Co-Chair Dr David Schell, who is also a staff specialist in the Royal Alexandra Hospital for Children’s Paediatric Intensive Care unit, said securing the World Congress for Sydney for the first time was important because it delivered a wealth of long-term as well as short-term benefits, which ultimately would enhance the treatment of critically ill children.
“One of the key advantages of participating in a World Congress like this lies not just in the immediate learning but also the long-term bridges which are established between the many paediatric critical care specialists around the world so that we are better able to share ideas, experiences and learnings as to how we can better help kids who are critically ill, and provide even more support for their families,” Dr Schell said.
In addition to being the first time the World Congress has been held in Australia, it is also the first time that the event, being held March 13-17, will be jointly hosted by the Paediatric Critical Care Nursing as well as Medical community.
Co-Chair Tina Kendrick, the Paediatric Clinical Nurse Consultant with the NSW Newborn and Paediatric Emergency Transport Service (NETS), said the decision to take a more collaborative approach also made sense.
“Clearly critical care nursing staff play an important role in the paediatric intensive care cycle and we’ve structured the workshops and scientific program to accommodate the diversity of skills, interests and experiences of all delegates attending. In Australia our national conference has always been a joint medical and nursing venture, and we hope that this uniquely Australian approach may become standard for this Congress too.”
The Congress will also showcase the success of another Australian initiative, the Between the Flags program for deteriorating patients, which is attracting growing global interest.  Developed by NSW’s Clinical Excellence Commission, the program borrows from the iconic Surf Life Saving Australia program and provides a comprehensive and standardised early recognition and rapid response to patients whose condition is deteriorating.
With four months still to go to the end of the financial year, Business Events Sydney (BESydney) has secured 50 national and international business events, expected to generate $125.6 million to the economy in the future, a massive 75% increase from the same time last year.
BESydney CEO, Jon Hutchison, said this event would deliver immediate and longstanding benefits to NSW and Australia as well as direct economic benefits. “We are thrilled to be working with the Australian College of Critical Care Nurses (ACCCN) and the Australian and New Zealand Intensive Care Society (ANZICS) to bring this Congress to Sydney. The value of holding such an event goes far beyond its theme “One World Sharing Knowledge”, as it plants the seed for expanding local knowledge, growing new networks and assisting in research, funding and development for the industry in the future.”
Among the 130 speakers presenting during the 4 day conference at the Sydney Convention & Exhibition Centre, are Professor Des Bohn, Chief of Critical Care at Toronto’s Sick Kids, and Professor Joseph Carcillo, University of Pittsburgh Medical Center.
Draeger (http://www.draeger.com/AU/en/) has been announced as the Platinum Sponsor, Phillips (http://www.healthcare.philips.com/au_en/) is the Silver Sponsor while CareFusion (http://www.carefusion.com/) is the Internet Centre Sponsor.