Centerplate has named culinary arts and catering industry veteran Gary Prell its vice president of culinary development. Prell had served as the founding executive chef of Bon Appetit Management Co. in 1986 and later as the dean of the Art Institute of Colorado's Culinary Arts School in Denver.
He also spent a decade in various senior management positions with Centerplate, including managing the firm's catering operations at Colorado Convention Center in Denver, the Walter E. Washington Convention Center in Washington, DC, and the Orange County Convention Center in Orlando. Most recently, he served as president and CEO of the Professional Culinary Institute, a culinary arts school based in Northern California, sister institution to the International Culinary Center in New York City.
Prell joins a culinary leadership team that also includes Senior Executive Chef David Skorka, Senior Executive Chef Sean Kavanaugh and Senior Executive Chef Orlando Morales. He will have responsibility for culinary training and a new chef mentorship program, and he will facilitate menu development for the company.
“Gary is a great addition to our culinary team,” says COO Chris Verros. “He comes with strong operational experience, combined with significant culinary education skills having served as both a professor and dean at respected culinary arts schools across the country.”