hotel , we take great pride in supporting local and turning our venue into your vision ,” Rector says .
Charleston Coliseum & Convention Center
Todd Tinney , Sodexo Live ! general manager at the Charleston Coliseum & Convention Center , leads a team dedicated to making every event special .
“ While we do make incredible pepperoni rolls , breads and sweets , what truly sets our culinary offerings apart is our commitment to making each client ’ s event unique ,” says Tinney . “ We collaborate with event planners to add local touches tailored to each event , whether it ’ s creating a special dish or capturing a particular vibe .”
Similar to the Bavarian Inn and Blennerhassett Hotel , local ingredients and regional dishes are also integral to Sodexo ’ s menus .
“ We ’ re proud to have an amazing pastry chef on our team who crafts items from scratch and an on-site apiary and herb garden for fresh honey and herbs ,” Tinney says . “ We also integrate local flavors such as Bullock Distillery spirits , J . Q . Dickinson Salt-Works and Fife Street Brewing .”
Sodexo plays a vital role in the overall conference experience at events at the convention center .
“ If attendees are not satisfied with the food and beverage experience , that will be the negative takeaway from the event ,” Tinney says . “ Our team strives to deliver an exceptional culinary experience that exceeds expectations , ensuring attendees leave with positive memories .”
Oglebay Resort Park
Vincente Lavayen , vice president of food and beverage at Oglebay Resort Park , highlights the resort ’ s expert culinary team , which offers tailored menus for conferences and events .
Oglebay Resort Park provides detailed information about dish ingredients , enabling guests to make informed choices that align with their preferences and restrictions .
“ Our staff is trained to understand and respect various dietary needs ,” Lavayen says . “ We encourage guests to communicate their dietary requirements prior to their visit , allowing the culinary team to prepare and accommodate their needs effectively .”
Planning a menu for a large event at Oglebay Resort Park involves several key steps , including understanding the event , setting the budget , collaborating with the client in selecting the menu , service planning , menu tastings and execution .
“ Food and beverage are often central to guests ’ experiences ,” Lavayen says . “ The culinary team ’ s responsibilities
“ We couldn ’ t be happier with our experience at WV Training and Conference Center ! Their state-ofthe-art versatile facilities have been invaluable for both employee training and hosting company events . The staff at WV Training and Conference Center goes above and beyond to ensure a seamless and productive experience every time . It ’ s truly been a game-changer for our business .”
- Charlie Bearse Chief Operating Officer Blackhawk Mining , LLC
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