Convention forums consistently rank food and beverage quality in the top 10 factors that determine the success of corporate gatherings. It’s simple: great cuisine improves the experience, which has a direct effect on how ideas and information are received by attendees. From intimate events to functions for thousands, year after year, Foxwoods receives exceptional feedback from event planners about the quality and diversity of our catering. That’s because the expert Foxwoods catering team understands how F&B equates to triumphant events. And our culinary offerings have been recently updated to reflect the hottest trends in cuisine.
Meet Our Catering Masters
Edward Allen, Executive Chef
A native of the Pacific Northwest, Executive Chef Edward Allen has earned a reputation in the culinary world as a hands-on perfectionist in the kitchen who is passionate about excellence. Whether he is serving a small private function or overseeing a meal function for hundreds of conference attendees, Chef Allen is known to obsess over the nuances that create memorable dining experiences. Having been instrumental in celebrated luxury resort kitchens from Green Valley Ranch Resort Spa & Casino, to the Westin Resort Hilton Head Island, South Carolina, to the Walt Disney World Swan Resort in Orlando, Chef Allen is fond of saying, “I get great satisfaction in making food people will remember.”
Franck Iglesias, Executive Pastry Chef
Growing up north of Paris in the town of Argenteuil, Foxwoods Executive Pastry Chef Franck Iglesias was raised with the culinary arts – his mother was devoted to traditional French cooking at home, and his father was also a beloved restaurant chef. While still a teenager, Chef Iglesias entered Andorra Culinary School, where he was formally educated in the fine art of French cuisine. He then proceeded to Perpignan near the Mediterranean coast, where he mastered pâtisserie as only the French can teach it. Like all true practitioners of the culinary arts, Chef Iglesias spent years in renowned kitchens in Europe and the United States, garnering praise and having his writing work published in Food & Wine, Gourmet, Art Culinaire, and Modern Bride. Now supervising a staff of 40 like-minded pastry magicians at Foxwoods, Chef Iglesias prepares delectable desserts that event planners can’t stop raving about.
Let the Foxwoods experts get started customizing the perfect gourmet menu for your event.