Centerplate Appoints Chef Ryan Stone as Executive Chef of Newly Revamped B.C. Place

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    Hospitality Leader Recruits Talented Restaurant and Resort Chef to Lead
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    B.C. Place Culinary Team



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VANCOUVER, Sept. 30, 2011 /CNW/ -- Centerplate, the leading hospitality partner to North America's premier sports, convention and entertainment venue, is pleased to announce the appointment of Ryan Stone as Executive Chef of B.C. Place. An extremely experienced and talented chef, his culinary achievements will bring a new dimension to the newly renovated B.C. Place's quick-serve, club, suite and catering offerings.

Originally from the Vancouver area, Chef Ryan Stone brings over 15 years of experience to Centerplate and B.C. Place. Formally trained as an apprentice at the Pear Tree in Burnaby, B.C., and it wasn't long before Stone was named executive chef of the world-famous, five-star West Coast Fishing Club Lodge. Chef Stone is also known for his strong performance in culinary competitions; most notably, this past January when he represented Canada against 24 countries at the most rigorous international culinary competition in the world, the Bocuse d'Or World Cuisine contest.

Chef Stone is recognized in Vancouver's culinary scene for his passion and artistic culinary expression. Drawing his influence from local ingredients complimented by his training from around the world, his cuisine is ideally suited for B.C. Place.

"Chef Ryan is an extraordinary chef who really understands the Vancouver culinary scene and we are proud to have him as our executive chef. He brings tremendous talent, creative presentation and unmatched experience to our culinary team," states Adrian Dishington, vice president, Centerplate.

Select new menu items that Chef Stone and his team have created especially for B.C. Place include;

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    Duck Confit- Slow-cooked, and roasted with fennel, hazelnuts and Yukon
hash

    Butter Chicken Curry- With steamed basmati rice and B.C. apple chutney

    Chorizo Crusted Sablefish- Chorizo vinaigrette with polenta

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Striploin Steak- Grilled dry-aged steak on toasted brioche with truffle-cabernet butter

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    About Centerplate
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Centerplate crafts and delivers "Craveable Experiences. Raveable Results." in over 250 prominent entertainment, sports and convention venues across North America - annually serving over 100 million guests. Centerplate has provided event hospitality services to 15 official U.S. Presidential Inaugural Balls, 12 Super Bowls, 20 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. The company was recently named the fastest growing hospitality group in the country by Nation's Restaurant News. Visit the company online at www.centerplate.com

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SOURCE Centerplate

For further information: Ashley Luneburg, +1-203-975-5903 Web Site: http://www.centerplate.com

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