The Washington Convention Center Authority (WCCA) and Centerplate, the foodservice partner to North America's premier convention centers, welcomed highly acclaimed Master Chef Philippe Chin to the Walter E. Washington Convention Center at a special reception on Thursday, June 25th.
WCCA Board Members, business and hospitality leaders, clients and community leaders had an opportunity to meet and greet with the chef, who specializes in French-Asian fusion cuisine, and receive a behind-the-scenes look into the Center's kitchen.
WCCA's CEO and General Manager Gregory A. O'Dell, Centerplate's CEO Des Hague and Centerplate's Regional Vice President Erik Ferris gave brief remarks while guests dined on caviar, roasted Muscovy duck roll, red chile crusted sea scallops, beef tenderloin, herb roasted rack of lamb, smoked salmon, oysters, boiled shrimp, and sushi.
"We're excited to have a master chef of such high caliber with credentials unseen in a convention center," said Gregory A. O'Dell. "Chef Chin brings extensive experience incorporating unique flavors allowing us to offer diverse culinary creations as we continuously strive to remain on the cutting edge in the convention industry."
"We are delighted to welcome Philippe Chin as the latest addition to our network of culinary experts," said Des Hague. "With the addition of Philippe - a highly acclaimed master chef with an unparalleled record - we will continue to raise the bar by delivering unmatched culinary innovation."
With over 30 years of experience in fine dining, Chin's resume includes a number of highly regarded positions and honors beginning with his training at the elite l'Ecole Hoteliere de Paris where he graduated among the top ten students in his class.
A nominee for the James Beard Foundation's Best Chef in the Mid-Atlantic Award, Chin is also the youngest chef on record to be accepted and inducted into the prestigious Maitres Cuisiniers de France.
Influenced by his Northern China roots and childhood in Paris, Chin has held a number of highly regarded positions, serving as chef and owner of Chanterelles in Philadelphia, PA; executive chef of Philippe on Locust in Philadelphia, PA; and executive chef at The Partridge Inn in Augusta, GA.
Chef Chin oversees a team of four executive chefs, two sous chefs and over 60 other kitchen members crafting menus for the Center's upcoming special events including the Association of the United States Army George Marshall Dinner, the Congressional Black Caucus, Human Rights Campaign, and the Leukemia Ball.
Image: Philippe Chin, Walter E. Washington Convention Center
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