The Fine Water Society Achievement Award 2015
In Greek mythology, the Naiads were a type of nymph (female spirit) who presided over fountains, wells, springs, streams, brooks and other bodies of fresh water but distinct from river gods. Naiads were associated with fresh water similar to the Oceanids association with saltwater.
Naiads were worshiped as essential to humans as are the sources of water they represent. The NAIAD - Fine Water Society Achievement Award is a unique piece of art created each year to be presented to individuals and organization that has significantly influenced the Fine Water category.
for Joachim Splichal, Patina Restaurant Group
FineWaters held its 4th Fine Water Summit in Los Angeles from April 9-10th 2015 at the LUXE hotel in Beverly Hills. FineWaters and The Fine Water Society represents the Fine Water category, educating the consumers and the media and F&B professionals about water not just being water.
FINE WATER IS NOT JUST WATER
Fine Water is not a commodity with uniform characteristics but a natural unprocessed product with terroir reflecting the geology of and circumstances of its origins. Many different sources create a wide variety of choices. The experience of drinking bottled Fine Water should be as close as possible to the experience of drinking the water at the source. Gentle bottling of the water at the source is the way of sharing the drinking experience with the consumer. Fine Water is intrinsically connected to the source and not only the natural environment but also the social and cultural environment around the source is respected and protected. In 2015 we will for the first time present an award to the person or organization that has significantly influenced the advancement of the premium bottled water category and helped shape the future of the industry. We are happy to announce and present our first The Fine Water Society Achievement Award to Joachim Splichal for the vision of integrating Fine Water together with food and wine into an comprehensive epicurean experience throughout in his restaurant/catering empire. Joachim’s vision provides Fine Water a place on the table and consumers choices other than the boring “still or sparkling”.
FINE WATER DESERVES ITS PLACE ON THE FINE DINING TABLE
Fine Water is the next wine and it deserves gourmet attention. A wide variety of taste sensations can be matched with food and the bottled water etiquette describes vintage, temperature, food pairings and stemware for Fine Water in an epicurean setting. There is no best water and the broad tasting profiles of Fine Waters allows for water menus and water sommeliers. The exquisite, luxury presentation of a Fine Water communicates the affordable luxury and adds significant enjoyment to the experience. Fine Water has its place on the table next to wine or as the only bottle on the table. Fine Water is a healthy and stylish alternative to wine and alcohol and a much better choice to accompany food then sweet soft drinks. Additionally food, tea, coffee and artisanal crafted cocktails and ice also benefits greatly in taste and story from carefully chosen Fine Water.
Beyond just putting Fine Water on the table Joachim and his team providing new experiences for the customers connecting consumers with Fine Water from many different sources from around the world, educating them about food and wine pairings; bottled water etiquette; enhancing the dining experience with unique waters that are rare and have a strong emotional content.
FINE WATER IS AN AFFORDABLE LUXURY
Fine Waters are an accessible luxury segment within the wider category of premium waters. Fine Water has excellent quality and a very high price compared to value category. Fine Water is limited in its distribution, unique and rare with a strong aesthetic and emotional content. Fine Water has a story, brand history and heritage with a touch of dream value.
One of the country’s foremost culinary masters, Joachim Splichal is widely acknowledged as a major contributing force behind the growth of Los Angeles into one of the world’s premier dining destinations. Over the last 20 years, he has taken his creativity and ingenuity with food and married it to his business acumen to create not only the Michelin-starred Patina restaurant, which is celebrating its 25th anniversary, but also, in partnerships with CEO Nick Valenti, the Patina Restaurant Group, which today comprises over 65 award-winning venues coast to coast, as well as a world-class catering division.
In addition to numerous awards and distinctions, the prestigious James Beard Foundation inducted Splichal into their Who’s Who of Food & Beverage in America and bestowed upon him the award of “Best California Chef” and two nominations for “Chef of the Year.” Bon Appétit hailed Splichal as one of the nation’s “Legendary Chefs” and he was named Bon Appétit/Food Network’s “Restaurateur of the Year.” He was also honored as a “Treasure of Los Angeles” by former Los Angeles Mayor Richard Riordan and the Central City Association.
FineWaters and The Fine Water Society
Founded in 2002 by Dr. Michael Mascha, FineWaters (www.finewaters.com) is the central hub for the Fine Water category educating consumers, F&B managers and the media about Fine Water and the place it should have on an epicurean table. The Fine Water Society was founded in 2015 to create a global forum and to further enhance the visibility of Fine Waters and convey the idea that water is not just water but a natural product with terroir and unique characteristics.