Centerplate’s Gary Leach Inducted Into the American Academy of Chefs
STAMFORD, Conn., Aug. 13 /PRNewswire/ – Centerplate, the hospitality partner to North America’s premier convention centers and sports stadiums, announced today the induction of Gary Leach, executive chef at the Roland E. Powell Convention Center in Ocean City, Maryland, to the American Academy of Chefs (AAC). The honor society of the American Culinary Federation, the AAC recognizes individuals for outstanding achievement in the culinary profession. Chef Leach joined Centerplate’s executive chef team in 2003 and in his role as executive chef at the Roland E. Powell Convention Center has catered multiple Presidential Inaugural Balls, served as chairman of the Delmarva Chefs and Cooks Association and been named Chef of the Year for 2008 by the Maryland Association of Restaurants.
Other recent achievements include assisting in menu creation and execution of six inaugural balls for President Obama, serving over 42,000 guests; hosting multiple-day conventions for the Seventh Day Adventist Church and Maryland State Fireman’s Association; and earning a Key to the City from the mayor of Ocean City. Chef Leach’s kitchen at Centerplate’s Roland E. Powell Convention Center operates almost entirely from scratch, with nearly all menu items prepared freshly in-house and created using locally sourced ingredients including Chesapeake Bay blue crabs, farm-fresh produce and garden herbs.
“We are proud to announce the induction of Chef Gary Leach into the prestigious American Academy of Chefs,” said Des Hague, CEO of Centerplate. “Chef Leach has played a key role at Centerplate in ensuring we deliver an extraordinary culinary experience to the guests of the Roland E. Powell Center and this honor is a great recognition of his many standout accomplishments over the course of his career.”
Chef Leach’s honor for gourmet excellence underscores Centerplate’s commitment to integrating its services in ways that create exceptional entertainment experiences. This news follows the recent announcement that Centerplate has initiated a 100 percent biodegradable food service solution at the Dallas Convention Center. Other recent Centerplate accomplishments include being crowned ‘the champion of stadium food’ by the May 2009 Travel & Leisure for its menu at AT&T Park in San Francisco and receiving the ‘Best New Idea’ award from the Association of Luxury Suite Directors (ALSD) for its ‘Loft’ menu at the Arizona Cardinals’ University of Phoenix Stadium.
About Centerplate
Centerplate crafts and delivers “craveable experiences and raveable results” in more than 140 prominent sports, entertainment and convention venues across North America. Centerplate has provided services to Super Bowl XLII, the Belmont Stakes, key events for the Democratic and Republican National Conventions, the South Beach Wine and Food Festival, Art Basel Miami Beach, and 15 official Presidential Inaugural Balls. Visit the company online at www.centerplate.com.
SOURCE Centerplate