“We are very excited about this new business,” said Executive Vice President Chris Verros, “The new facility is beautiful and the management of the Center and the Convention and Visitors Bureau are committed to the long-term success of Virginia Beach. Our team is anxious to start working with all parties to produce a dramatic opening and plan for future business.”

“We are looking to deliver quality food service to our clients,” said Courtney Dyer, General Manager for the Virginia Beach Convention Center. “Distinctive Gourmet’s dedication and attention to culinary details will complement our new first-class facility and our commitment to excellent service.”

Greg Fender, Regional Vice President for the company, will oversee the transition. “We have already started to implement our transition plan,” said Fender who also noted that, “it is our intention to utilize the circuit of experienced wait staff in the area and we have already spoken with key members of the current management team.”

Frank Pazzanese, currently working on special projects for the company, has been named General Manager for Distinctive Gourmet’s operations at the VBCC. Pazzanese brings over 20 years of diverse industry experience to the position. “The facility is truly magnificent and the people that I’ve met have been very enthusiastic about what the future will bring,” said Pazzanese who added, “I am delighted to be a part of Virginia Beach Convention Center team and am pleased to have this tremendous opportunity.”

”We aim to provide an unmatched experience for meeting planners,” said Dyer. “Catering is a big part of that experience, and we’re confident Frank and his staff will provide that level of service for our clients.”

Assisting Fender and Pazzanese with the transition and opening will be Steven Cahoon, Vice President of Business Development for Boston Culinary Group and Corporate Executive Chef Orlando Morales. “The new building is spectacular and will sell itself once people see it completed. We look forward to impressing our guests by serving them with the perfect culinary touch,” said Cahoon.

The first phase of the VBCC is scheduled to open this summer, with the second phase to complete the building in early 2007. Catering is expected to have an important role in the convention center’s success. The 31,000 sq ft ballroom will be the largest in Virginia, complete with elegant wood paneling, wool carpets and LED lighting that can provide custom lighting to match the theme of each event.

Boston Culinary Group is a privately owned and operated company with over 11,000 full and part time employees. The company manages more than 100 properties throughout the country including stadiums, arenas, civic and convention centers, performing arts theatres, amphitheatres, ski resorts, aquariums, museums and casual dining restaurants.

For more information about the VBCC, visit www.virginiabeachconventioncenter.com.

Contact Information:
Joe Armstrong
Business Development Manager
55 Cambridge Parkway
Cambridge, MA 02142
617.499.2700 Ext. 153
www.bostonculinarygroup.com

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