Boston Convention & Exhibition Center Names New Culinary Leadership

Published on : Wednesday, November 15, 2017

MCCAThe Massachusetts Convention Center Authority (MCCA) has announced the addition of a new Executive Chef to the culinary team at the Boston Convention & Exhibition Center (BCEC). Christopher “Kaeo” Yuen brings more than twenty years of experience in the hotels and restaurant hospitality business to the team.


Hailing from his native Hawaii, Yuen began his hotel career as a Sous Chef in the Hyatt Regency Maui and 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, and will drive the innovative approach to culinary that has become a hallmark of the facility (Signature Boston).


“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.”


As one of the largest gathering spaces in the city, there is plenty of opportunity to redefine what it means to have a meeting or event in the North East.


“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.


Whether the gathering is large or small, planners looking to cater something special won’t be disappointed. Most recently, the Levy team at BCEC created a customized 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.


“When we think about innovation, we look at every detail—from table and menu design to chef’s action stations,” said Yuen. “When these components all work together seamlessly we know we rival the best in Boston in terms of flavor, creativity, and design.”


In the future, Yuen will support the development of identifying new signature items to add to BCEC’s offerings by working with Curiology, Levy’s experience design agency, on research and development. Together they hope to bring New England cult favorites to life with a new twist.

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