September 2012 Volume 1
Centerplate Miami Beach
CENTERPLATE CELEBRATES 25 YEARS AT THE MIAMI BEACH CONVENTION CENTER WHAT’S HAPPENING? 2012 marks our 25th year at the Miami Beach Convention Center and we hope to continue providing our client and the City of Miami Beach with our hospital‐ ity services for many more years to come. Kudos to our current Miami Beach staﬀ and all of our team members who have been a part of our history and future there! ‐ Desmond G. Hague; President and Chief Executive Oﬃcer Centerplate
This Issue Celebrating 25 Years at MBCC P. 1 Testimonials P. 2 Q U E3 S T P. 3 Meet the Team P. 4 ‐ 7 Scholarship Program P. 8
Our Partners P. 10 ‐ 13
“…the entire staﬀ was professional, & the food was well prepared & nicely presented.” W. Christner, IACP, 1995
“I speak of Centerplate with the highest praise, as without them this show would not have been the success it turned out to be!” A. Frick, Art Basel, 2011
“…some of the most dedicated personnel I have ever witnessed…” F. Cardone, The Bruss Company, 2000
“…we require ‘world class’ and your company was able to deliver it to us.” Irving Cypen, Miami Jewish Home & Hospital For The Aged, 1996
“You really went above and beyond. Thank you,” The Leo Foundation, 2011
“…PCMA was a resounding success…We could not have accomplished this without all of your commitment…” Stu Blum‐ berg; GMCVB 2001
“Your innovations helped to create an excellent food & entertainment environ‐ ment…” Louis Shelley, IBS, 1998
25 Years of Guest Satisfaction at Miami Beach Convention Center.
“…it was crucial to have the best in the business to help us pull it all together.” G. Holland, Black Entertainment Television, 2002
By far the best service of any vendor we have dealt with this year…” Patrick Vega, NetJets at Art Basel, 2011
“It was a pleasure to work with such an amazing group of people…” Delia de la Vara, Natl. Council of La Raza, 2007
Centerplate’s QUE3ST to be the best in event hospitality. In the past two and a half decades, we have had the pleasure to serve U.S. Presidents, celebrities and millions of other satisfied guests at the Miami Beach Convention Center. We have catered conventions, trade shows, public shows, bar-bat mitzvahs, weddings, concerts, award ceremonies, fund raising galas, charities and graduations to name a few. They have one thing in common: Centerplate’s commitment to provide extraordinary food and beverages accompanied by impeccable service.
Centerplate highlights details for incoming events.
Meet the Team! Nick Tierno; Director of Operations – Convention Centers A respected industry leader, Nick Tierno returned to the Miami Beach Convention Center in 2011 with extensive experience from managing a variety of high‐profile venues nationwide which included the Moscone Center, the Washington DC Convention Center and the Nassau Veterans Memorial Coliseum. Nick honed his skills by actively participating in every aspect of the business. His polished background aﬀords him an intuition for achieving our guests’ QUE3ST for satisfaction.
Carlos Segura; Food & Beverage Director Carlos Segura brought over twenty years of diverse hospitality experience with him when he was recruited to join Centerplate’s team in 2005. Carlos is renowned for planning and executing each event from intimate receptions to lavish banquets. As evident as Carlos’ operational skills are, he is equally lionized for mesmerizing our guests with his décor. If a guest can imagine their perfect function, Carlos can deliver it.
Jonathan Barnett; Executive Chef An alumnus of the Culinary Institute of America, Chef Jonathan Barnett joined Centerplate in 2006 after 20+ years with Marriott Hotels. Jonathan has become the guru of the venerable South Beach landmark by putting his own twist on culinary classics and recreating them as his own. This past year, Jonathan was invited to participate as guest chef for Moet Hennessey’s “Q” Event at the South Beach Wine & Food Festival. Chef Barnett is a strong advocate of the “Green” movement and is a proud supporter of the Florida Department of Agriculture’s “Fresh from Florida” campaign promoting regional produce, seafood and livestock.
Rodrigo Piedrahita; Executive Sous Chef As a child helping his grandmother operate her restaurant, Chef Rodrigo Piedrahita developed a passion for food. This led to working in other upscale establishments in South Beach, Coral Gables and Las Olas while earning a Bachelor of Science degree in Culinary Arts. Chef Rodrigo was trained under the supervision of Master Chef Klaus Fridenrich. He specializes in French, Spanish, Asian and South Western cuisine. Since joining Centerplate in 2010, our guests have raved about his culinary contributions at the South Beach Wine & Food Festival, the Miami International Boat Show and Art Basel.
Tanny Geres‐Lim; Director of Catering Sales Most of our return guests regard Tanny Geres‐Lim as an old friend who guides them annually through their event planning. She reviews their past events and makes astute recommendations for the next ones. New guests feel an immediate aﬃnity with her as well. Tanny already had illustrious credentials from Singapore and Switzerland when she first came to Centerplate as a Florida Interna‐ tional University work/study intern in 1998. Before long, the ambitious graduate was promoted to Catering Sales Manager and then to Director.
Bruce Townsend; Social Catering Sales Manager Prior to bringing his expertise to the center’s plate, Bruce Townsend worked with advisors/event planners for Presidents Ronald Reagan and Bill Clinton. Since Bruce Townsend embraced the social catering sales position in 2010, our guests are amazed by his enthusiasm and dedication. They realize inherently they’re in the care of a seasoned professional.
Sonia Brito; Beverage Manager Sonia Brito has been revered by her colleagues and our guests since she started at the Miami Beach Convention Center thirteen years ago... The consummate professional was invited to join Centerplate’s task force when catering six Inaugural Balls for President Obama in Washington, D.C.
John Craig Beattie; Concession Manager
Craig Beattie has assisted Centerplate with several events over the years before accepting a full‐time position this year. As the manager of cold storage facilities in Florida and Georgia since 1997, Craig has amassed considerable expertise with motivating employees and training them in all facets of foodservice—including HAACP food safety and customer service.
Centerplate ‐ A Continuing Sponsor in Local Scholarships
Centerplate at the Miami Beach Convention Center Centerplate continues its long standing tradition of donating $20,000 annually to the City of Miami Beach Tourism & Travel Scholarship Program. Since 2002, Centerplate has contributed $200k to the program where it has flourished since its inception in providing local assistance to needy students. Students who apply for the scholarships must meet certain criteria among which are: ♦
Community Service or civic involvement
Internship experience within the food and hospitality industry
Secondary school enrollment
Type of University/College (Public or Private Institution)
Scholarships are awarded based on merit and available funding. We are proud to support this program in our community.
A World of Food Under One Roof
Centerplate is proud to partner with Small Business Enterprises
International Cuisine Centerplate is proud to partner with Small Business Enterprises to deliver a wide array of authentic international cuisine. Nick Tierno, Director of Operations, said, “We have a unique venue that caters to hundreds of thousands of international visitors each year. It’s imperative that we provide menu items to our guests that will either be considered comfort foods or exotic. Where else can they go to find Cuban, Argentinian, Columbian, Italian, French, Greek, Indian, Chinese and Japanese—as well as American favorites—all in one place? Our eﬀorts are rewarded by supporting local minority small businesses. This is crucial for our community and our guests.”
Emmaniuel (Manos) Papageorgiou with Showtime Food Services, Inc. has been spicing up the food oﬀerings at the Miami Beach Convention Center since 1980. At the age of 8, Manos was the youngest boy to vend peanuts at the Panathenaiko soccer stadium in Athens, Greece. By the time he was 22, he had earned college degrees in food and beverage management from both Rhodes, Greece and Florida International University and opened his own business. Manos oﬀers our guests the most innovative dining experiences to choose from: Greek Fare, French Crepes, Japanese Grill, Columbian Arepas, Caribbean BBQ and Bubble Tea. “Our guests are thrilled with the action stations,” the born entrepreneur gleamed. “They know their meal is fresh because it’s prepared in front of them”
Patricio Aedo d.b.a. Stefano Espresso Company has been serving Italian blend coﬀee drinks to MBCC guests since 1996. The former successful limousine service owner became impassioned with coﬀee kiosks in 1990. Since then, Stefano Espresso has brewed at the Orange County, Palm Beach and Miami Beach convention centers as well as his native Chile. “A recent attendee told me she had not had such a delicious cappuccino since she was here last year,” Patricio said. He has enhanced his menu with an array of Italian Panini, European bakeries and gourmet salads. The coﬀee connoisseur recognized our guests appreciate the convenience of ordering piquant foods to complement their beverage. Stefano Espresso also brought another concept, Heavenly Yogurt, to the Miami Beach Convention Center recently. “It’s a refreshing healthy alternative for our guests,” Patricio observed. “We have a great selection of flavors and a number of fresh fruit toppings.”
Marlene Daniel d.b.a. Daniel Cuban Food Corp credits her grandfather for inspiring her concept. Orestes Daniel was the owner and chef of the popular Havana Hideaway. His unrelenting work ethic and commitment to culinary excellence provided the base for which Marlene’s family continues to build. “Cuban cuisine is rich in Spanish, African and Caribbean influences which create a cultural melting pot of unique flavors,” Marlene said. “Our guests love the Pan con lechón which is a meal‐sized sandwich of roasted pulled pork liberally glazed in mojo sauce.”
Guido Arroyo d.b.a. Maggie’s Artisan Foods is proud that the New York Times rated their empanadas as the best food served at Centerplate’s sister property, Sun Life Stadium. “We are a family operated business,” Guido mentioned. “Our mission is to produce premium quality empanadas, sandwiches and special dishes. We have been told our gourmet foods are awesome.” The Arroyo family has been developing a variety of menu items, including pasta dishes, vegetable pies and seafood chowder, that they hope to add in the near future.
Eduardo El‐Hilon d.b.a. Chilango’s introduced his authentic recipes from Mexico City’s Federal District to enthusiastic guests at the 2008 Miami International Boat Show. “We were very excited by how much our guests embraced our menu. Practically every event, someone asks me for my recipes,” Eduardo laughed. “It’s flattering to know they enjoy our food that much.”
Let your imagination take flight! The Miami Beach Convention Center offers endless Possibilities in the Heart of South Beach!
Let CENTERPLATE Catering Celebrate your event in a SoBe Gem where Craveable Experiences meet Raveable Results.
1901 Convention Center Drive Miami Beach, FL 33139 Tel 305.672.0006 Fax 305.538.4802 www.centerplatembcc.com
September 2012—Volume 1