Onsite operator Centerplate has named Gary Prell vice president of culinary development.
In his new role, Prell is responsible for culinary training, including a new chef mentorship program.
He also will facilitate menu development, working with Centerplate’s three senior executive chefs, David Skorka in Dallas; Sean Kavanaugh in Louisville, Ky.; and Orlando Morales in San Diego.
Prell returns to Stamford, Conn.-based Centerplate after having served as president and chief executive of the Professional Culinary Institute, a school in Campbell, Calif., now affiliated with the International Culinary Center, better known as the French Culinary Institute, in New York.
At Centerplate, Prell’s also previously served as manager of catering operations at convention centers in Denver; Washington, D.C.; and Orlando, Fla.
“Gary is a great addition to our culinary team,” Centerplate chief operating officer Chris Verros said. “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.”
A graduate of the Culinary Institute of America in Hyde Park, N.Y., Prell was the founding executive chef of Compass Group North America subsidiary Bon Appétit in San Francisco. He also was the dean of the culinary school at the Art Institute of Colorado in Denver.
Centerplate runs the foodservice in more than 250 entertainment, sports and convention venues in North America.
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