Catering & Menus

Taste the difference our local connection makes.

In Good Taste

Discover our local connection to a remarkable dining experience.

Executive Chef Serge Belair-2012 Chef of the Year-leads one of Canada’s most renowned culinary teams with a commitment to local food. We work directly with local producers to source the highest quality ingredients from the farm to your fork. Senior Sous Chef Lalit Upadhyaya, Executive Sous Chef Guadalupe Muñoz de Ratcliffe, and Executive Pastry Chef Jason Wang and 11 Red Seal chefs round out a world-class team that can customize any request and size. We take pride in our local food ecosystem with 45% of our food suppliers being local producers and community growers. We are proud to offer alternative plant-based menu options to our guests with plant-based lifestyles, or who wish to support a sustainable menu selection. Our connection to the land and our locally-sourced and inspired cuisine allows our guests and clients to enjoy a healthy, delicious and wholesome fine-dining experience that is sustainable and low in carbon production. With every dish hand-crafted in-house, our team of 30 chefs can customize any meal to your heart… or stomach’s content.

The culinary experience at the Edmonton Convention Centre reflects our commitment to local innovation.

 

When we give back, Edmonton grows.

45% of our food suppliers are local producers and growers, injecting over $750,000 back into the local economy. Partnering with local companies to source from farmers like Erdmann’s Gardens & Greenhouse, Forest Scene Farms, Meuwlys and more, we are committed to strengthening local food producers.

Our urban beekeeping program houses a beehive on our site and allows us to produce 45 pounds of our own honey each year.

Together, let’s eliminate food waste.

Food waste is a major issue in Canada with nearly 60% of food wasted or lost. Our team at the Edmonton Convention Centre is doing what we can to eliminate waste by using our culinary expertise to actively integrate what some call ‘ugly foods’ into our menus.