The Massachusetts Convention Center Authority (MCCA) has presented its new executive chef of the culinary team at the Boston Convention & Exhibition Center (BCEC).
Christopher ‘Kaeo’ Yuen (pictured) brings 20 years of experience in the hotels and hospitality business to the team.
Hailing from his native Hawaii, Yuen has grown his career in five-star hotels across Hawaii, San Diego, Phoenix and most recently, the Hyatt Regency Cambridge.
Yuen will oversee the food and beverage experience with Levy Convention Centers, BCEC’s hospitality partner.
“One of the authority’s key competitive advantages in the events and meetings industry is the diversity and quality of our food and beverage offerings at the BCEC,” said David Gibbons, executive director of the Massachusetts Convention Center Authority. “Boston’s reputation as a food destination is growing globally and Chef Yeun will be a big part of our future success in delivering service excellence on behalf of our clients and customers.”
“We see ourselves as the largest food hall in the world sourcing the best local product and delivering innovative cuisine to match every show’s specific palate,” said Yuen.
Most recently, the Levy team at BCEC created a customised experience for the Massachusetts Restaurant Authority. A ‘Wild game breakfast’ included buffalo rib eye, venison hush puppies and wild harvest jams and jellies from partners like the Trappist Monks of St Joseph’s Abbey.