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by Allen J. Sheinman | April 01, 2011

Steven Rosen
Executive Chef, Connecticut Convention Center With 25 years of culinary experience under his toque, Steven Rosen became executive chef of the Connecticut Convention Center in Hart­ford last November. The facility offers 140,000 square feet of exhibition space, a 40,000-square-foot ballroom and 25,000 square feet of meeting space, and Rosen is called upon to provide food and beverage for everything from a 10-person coffee break to a grand banquet for 9,000. M&C recently spoke with the chef about his job.  

When did you know you wanted to be a chef?  I had always loved cooking, but I never considered it a career possibility until I was 18. I was in California working at a gold and silver exchange, and one of my managers had a catering business on the side. One day she found herself short-staffed for an event and asked me to help her out. Well, I loved doing it -- and that put me on the road to becoming a chef.

What's the biggest challenge of overseeing the food at a major convention facility?
  It's the sheer numbers of people you sometimes have to cater to. When you're dealing with a banquet for, say, 3,000 people, you quickly learn that just one small fraction of a mistake becomes magnified many times over. 

What's the best bit of advice you can give to a planner bring a group to the center?
  Know your client. Don't proceed based on what you like; communicate with your client so you know what they want, what their goal is for the event.

What do you like to do in your spare time?  We live near some woods, and I love to take my two young children fishing and hiking -- and if we see some wild plants that would work well in a recipe, we pick them and bring them on home.      


On the Move

PlannersKatie Callahan-Giobbi has been hired as vice president of sales and strategic account management at Minding Your Business, a meetings management and marketing company based in Chicago.

Chris­tie DruryPRA Destination Management New Orleans has appointed Chris­tie Drury as national sales manager.

Latham, Md.-based trade show/event producer Hargrove has hired Tom Durkee as sales executive with the company's special-events team.

Lisa Luks has been named managing director for the greater Washington, D.C., area by HelmsBriscoe, the Scottsdale, Ariz.-based provider of global site-selection and RFP services.

Suppliers James Carroll has been promoted to president and CEO of both Crestline Hotels & Resorts and its parent company, Barceló Crestline.

At the 338-room Kahala Hotel & Resort in Honolulu, James Kareka has been promoted to director of sales.

Mary KlidaThe Cobo Center in Detroit, with 700,000 square feet of exhibit space, has hired Mary Klida as marketing and communications manager.

At the 220-room Hilton Villa­hermosa & Conference Center in Villahermosa, Mexico, Jerome Luciani has been appointed general manager.

Jenni­fer LutzVisit Baltimore has named Jenni­fer Lutz national sales manager, Mid-Atlantic region.

Chris Miller has been appointed director of sales and marketing for the Starwood Hotels & Resorts Memorial City Complex, which includes the 267-room Westin Houston Memorial City Hotel & Residences, the 171-room Four Points by Sheraton Houston Memorial City and the 158-room Sheraton Houston West.

Tammy Page-Boettner
has been hired as associate director of sales at the 316-room Cheyenne Mountain Resort in Colorado Springs, Colo.

Matthew PapatheodorouIn Ohio, the Great­er Columbus Con­vention Center has named Matthew Papatheodorou as an event coordinator.

At the 300-room Fairmont Van­couver Airport in British Colum­bia, Craig Reaume has been hired as general manager.

Steve Stickford has been named as senior vice president, convention industry relations, at the St. Louis Convention & Visitors Commission.

Atif N YoussefAt the 750-room Millennium Broad­way Hotel in New York City, Atif N. Youssef has been appointed general manager.