Delaware North Cos. Sportservice says it has promoted four of its most skilled and experienced chefs to the position of regional executive chef to oversee its culinary efforts across the United States and Canada. They are
• Jeramie Mitchell, executive chef of the St. Louis Cardinals at Busch Stadium,
• Mark Szubeczak, executive chef of the Detroit Tigers at Comerica Park,
• James Major, executive chef of the Cleveland Indians at Progressive Field, and
• Kevin Doherty, executive chef of the Boston Bruins and Boston Celtics at TD Garden.
Each will assist and mentor chefs and culinary teams in operating premium dining and concessions at other locations, as well as head large culinary teams at many of Sportservice parent company Delaware North’s most complex events. Each will also continue to oversee culinary operations at his venue.
“These are some of the most talented chefs in the country, overseeing massive kitchens and serving thousands of guests with menus that run the gamut from barbequed brisket to foie gras,” Sportservice President Rick Abramson says. “Making these great chefs available to mentor our other chefs is part of Sportservice’s significant investment to provide guests with delicious, well-prepared fresh foods in both premium dining areas and concessions.”
The regional chefs will also assist Delaware North’s top corporate chef, Roland Henin, in instructing other chefs at Delaware North’s annual food and beverage summit and other events and will help train and prepare other Sportservice chefs for obtaining certification from the American Culinary Federation (ACF), something Delaware North requires of its chefs.