HONOLULU, HI — The 2018 Prime Site Award-winning Hawaii Convention Center recently achieved a remarkable culinary feat in a mere 38 minutes. “We do many large-scale events, and most recently we executed one of our most complex services for a Japanese incentive group with 4,200 guests,” relates Teri Orton (right), General Manager of the facility. “The combination of buffet-style service, plated service and high volume in a short time frame requires a village to execute, and hard work from everyone at Hawaii Convention Center.”
The Levy Convention Centers staff, led by Executive Chef Kevin Nakata, created a handcrafted, authentic Hawaiian menu for the event that included items such as Soba Salad, Ahi-Salmon Poke and Lilikoi Cheesecake. The Convention Center houses a 20,000-sq.-ft. kitchen.
See the 2016 F&D SuperBook for an overview of the Hawaii Convention Center.
A Levy chef prepares authentic Hawaiian dishes