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Centerplate's Master Chef and company's Culinary Leadership Team Host James Beard Foundation Event

February 5, 2010




For Centerplate:

Mia Herron



ForWashingtonConvention and Sports Authority:

Chinyere Hubbard



Centerplate’sMaster Chef Philippe Chin, Executive Chef of the Walter E. WashingtonConvention Center, and company’s Culinary Leadership Team to Host Event for theJames Beard Foundation


Centerplate’sExecutive Chefs Skorka, Barnett, Campbell, Leidy and Chin showcase a new era ofconvention center cuisine to New YorkCity’s Beard House at “Unconventional Chefs” dinner


STAMFORD,CT (JANUARY 27, 2010) – Centerplate, the hospitalityprovider to North America’s premier convention centers and entertainment venuesand the Washington Convention and Sports Authority (WCSA) announced today the“Unconventional Chefs” dinner at the James Beard Foundation’s Beard House inNew York City on January29, 2009.  The event willfeature an evening of progressive cuisine from five Centerplate executive chefsincluding Philippe Chin of the Walter E. Washington Convention Center, DavidSkorka of the Dallas Convention Center, Jonathan Barnett of the Miami BeachConvention Center, Robert Campbell of Toronto’s Direct Energy Centre and JeffLeidy of the San Diego Convention Center. The dinner showcases the cuisine ofsome of Centerplate’s most accomplished and recognizable chefs, as well as thehospitality leader’s commitment to innovative fine dining in convention centersettings. The Unconventional Chefs dinner will highlight contemporary culinarytrends, ingredients and techniques for James Beard Foundation members and thegeneral public.


The youngest chef on record to be inducted into theprestigious MaîtresCuisiniers de France, Philippe Chin joined Centerplate asthe Walter E. WashingtonConvention Center’sExecutive Chef in May 2009, where he has since planned and executed menus forthe Senate House Dinner, Washington Israel Summit and Human Rights CampaignNational Dinner. Alreadya familiar name to the Beard House, Chin was among the nominees for the JamesBeard Foundation’s Best Chef in the Mid Atlantic Award. The menu at theUnconventional Chefs dinner will include Chin’s own Tuna Tuna, a ginger scented tuna brulee withpickled ginger pearls and kabayaki, a dish reflective of the chef’s signatureFrench Asian upbringing and cuisine, as well as his Truffled Edamame PannaCotta with red kaiware shoots and black truffle tuile.


“We are proud to showcase our team of elite culinaryprofessionals and their dedication to exciting and innovative cuisine,” saidDes Hague, president and CEO ofCenterplate.  “The Beard House serves asan ideal setting to share Chefs Chin, Skorka, Barnett, Campbell and Leidy’sunique epicurean talents with New YorkCity’s gourmands.”


“We are delighted to lend Chef Chin’s culinaryexpertise to such a prestigious culinary organization as the James BeardFoundation,” said Gregory A. O’Dell, president and CEOof the Washington Convention and Sports Authority.  “As an epicurean leader, Chef Chin’s freshyet masterful approach to creating a menu will keep the guests on the edge oftheir seat.”


 TheUnconventional Chefs dinner will be held at the James Beard Foundation’s BeardHouse at 167 West 12thStreet in New York City’sLower East Side on Friday, January 29that 7:00 pm, welcoming bothJames Beard Foundation members and members of the general public to attend.


Chin’s menus at the Walter E. Washington ConventionCenter source organic and locally growningredients wherever possible. The Center has also implemented a foodcomposting system, oil and grease recycling system and donates leftover food tothe DC Central Kitchen. Other recent accomplishments at the Walter E. Washington ConventionCenter include the Guinness World Record forhosting the largest sit-down dinner, a public local art installation “WindowsInto DC” and the Center’s securing of Microsoft’s Worldwide Partner Conferencein July 2010 and the XIX International Aids Conference in July of 2012.


Centerplate’s service at the Beard House comes on theheels of its execution of artful, locally inspired menus at Art Basel MiamiBeach, one of the world’s premier art shows, as well as the announcement ofCenterplate’s new long-term contract with the Baltimore Convention Centerand merger with the Boston Culinary Group.



Centerplatecrafts and delivers “Craveable Experiences. Raveable Results.” in 250 prominentsports, entertainment and convention venues across NorthAmerica. Centerplate has provided services to 11 Super Bowls, 19World Series, key events for the Democratic and Republican NationalConventions, the South Beach Wine and Food Festival, Art Basel Miami Beach, 15official U.S. Presidential Inaugural Balls and the largest plated dinner inhistory at the Alpha Kappa Alpha Centennial Celebration.  In addition, Centerplate is proud to serve asa hospitality partner to Super Bowl XLIV at Sun Life Stadium.  Visit the company online at


About the WashingtonConvention and Sports Authority (WCSA)

The Washington Convention and SportsAuthority (WCSA) creates economic and community benefits for the Districtthrough the attraction and promotion of hospitality, athletic, entertainmentand cultural events. The Authority owns and manages the Walter E. Washington ConventionCenter, an anchor of the District’s hospitalityand tourism economy that generates over $400 million annually in total economicimpact for the city. The Authority also owns and manages the Stadium-Armorycampus, which includes Robert F. Kennedy Memorial Stadium, the DC Armory andthe surrounding Festival Grounds, and serves as the owner and landlord for Nationals Park. For more information, please