French-Asian Chef Philippe Chin Joins Centerplate

May 28—Chef Philippe Chin has joined the culinary team at Centerplate,
a convention, sports and entertainment venue foodservice provider. Chin
will work at the Walter E. Washington Convention Center in Washington
D.C.
Chef Chin has more than 30 years of culinary experience including positions as chef/owner of Chanterelles and executive chef at Philippe on Locust, both in Philadelphia, and executive chef at The Partridge Inn in August, Ga.


Growing up in Paris, Chef Chin trained at l'Ecole Hoteliere de Paris where he graduated at the top of his class. He is the youngest chef to be inducted into the Maîtres Cuisiniers de France. He also was a nominee for the James Beard Foundation's Best Chef in the Mid-Atlantic Award.


"We are delighted to announce Philippe Chin as the latest addition to our network of culinary experts," Des Hague, president and CEO of Centerplate, said in a press release.  "With the addition of Philippe— a highly acclaimed master chef with an unparalleled record— we will continue to raise the bar by delivering unmatched culinary innovation."

More From FoodService Director

Sponsored Content
millennial food trends foodservice

From T. Marzetti® Foodservice.

Their dorm rooms might be messy, but today’s college students want dining halls to clean up and offer less-processed, healthier options.

Millennials are leading the booming “free-from” foods trend. Of the participants in a recent Mintel group study, 60% of millennials said they’re concerned about transparency and clean ingredients in the food they eat. Many of them are currently in college, where they are making their own food decisions for the first time, and millennial preferences are clear: fresh ingredients, healthy options and clean...

Sponsored Content
pear salad

From T. Marzetti® Foodservice.

The definition of “salad” is rapidly expanding, and with increased variation comes increased consumer interest. Diners love the novelty of a fresh take on an old favorite: enough familiarity to ensure they’ll enjoy it and enough innovation to make it an adventure.

Don’t let this super easy—and incredibly popular—food trend pass you by. Here are five ways to get started.

1. Make salad the main event

These days, diners are looking to salads for that main-dish oomph and satisfaction, in part because of salads’ clean ingredients and fresh...

Industry News & Opinion

To add an element of personalization and better connect students with the chefs making their meals, food stations inside the dining halls at the Claremont Colleges in Claremont, Calif., are being renamed after the chefs who work there, The Student Life reports.

This past semester, the school unveiled Eddie’s Toast Bar at its Pitzer Dining Hall and Mike’s Burger Bar at Harvey Mudd Dining Hall. Both stations offer a rotating menu of items prepared by the same chef.

Chef Eddie Soto creates three different toasts for students every other Thursday, while chef Mike Telleria...

Industry News & Opinion

Dining services at the University of Maryland has launched a QR code comment system for student feedback, The Diamondback reports.

The QR codes were printed on table menus in dining halls this past September. To leave feedback, students scan a code with their smartphones, which allows them to leave comments for review.

The College Park, Md., school's dining services recently added a Facebook-like comment wall where students can see that their comments have been received and read, and are able to read and comment on others’ feedback.

"We were missing an important...

FSD Resources