Centerplate, a catering provider contractor for convention centers in North America, has appointed Alex Reyes as the new executive chef at the Javits Center in New York.
In this new role, Reyes is responsible for creating a culinary programme to reflect New York’s diverse culinary community and comes with over twenty years of culinary experience.
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He will be supported by new executive sous chef Isaac Seal and newly promoted senior sous chef Jason Yarborough to work on the Javits Center’s menu offerings.
Most recently, Chef Reyes led the culinary team in the New York City Saks Fifth Avenue flagship store, including Café SFA. As the brand executive chef, he developed menus and oversaw the design of the restaurant and kitchen in addition to launching restaurants in Chicago, Sarasota, Florida, San Juan and Puerto Rico.
Educated at Le Cordon Bleu, Reyes has been trained at several of Washington, D.C.’s kitchens, including Chez Francois, I Ricchi and Jaleo with José Andrés.
Every year, Javits Center hosts over two million visitors at 175 events, including trade shows, conventions and special events, in addition to almost 40,000 exhibiting companies from around the world.
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By GlobalDataCenterplate serves more than 116 million guests each year at more than 300 entertainment, sports and convention venues across North America, Europe and the UK.
Centerplate has offered event hospitality services to over 30 US Presidential inaugural balls, 14 Super Bowls and 22 World Series.
