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It’s no easy feat being the Executive Chef of 1.8 million square feet of flexible and customizable event space, but Chef Matt Smith has repeatedly proven that he is up to the task. Taking on the role two years ago with Levy, the Greater Columbus Convention Center’s exclusive hospitality partner, Matt oversees a Premium Catering and Banquet Kitchen, a Pastry Kitchen, Restaurant and Café Services, and stewarding an employee meal program for up to 400 associates daily. The center itself is home to 3 ballrooms, 75 meeting rooms, and 4 expo/convention halls. How does he keep up? “Starting with the sales process and developing menus with clients, developing the plan, overseeing the ordering and production, to finally seeing a room of thousands eating something that started with a simple conversation is truly rewarding,” Matt says. “I enjoy seeing all the moving pieces and parts work in harmony to bring great food to our guests. It takes a tremendous team to bring quality food and beverage service to a high-volume food and beverage operation such as ours.”
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