Brisbane Convention & Exhibition Centre (BCEC) has created a new special dietary kitchen to help meet the growing demand for dietary requests. The new kitchen will streamline the process of catering to diverse requests, improving the product offering and enhancing the dining experience for guests.
David Pugh, former Queensland Ambassador chef and owner of Restaurant Two, which closed last November after 18 years of operation, will lead the dietary kitchen as part of his new role as executive sous chef, development.
Pugh will work with Kerry Leech, the BCEC’s consultant nutritionist, as well as the centre’s other executive and senior chefs, under the leadership of executive chef Martin Latter. Pugh will also manage menu development for the BCEC’s restaurants, VIP events, and menu tasting and presentation, and will be in charge of the new tasting room, which showcases the centre’s food and beverage offering.
“This is an exciting new role. There are already great systems in place and people here with a common goal – to deliver the very best possible experience for those dining at the centre. I am looking forward to being able to contribute to that experience, from a restaurant and customer service perspective and my many years in the restaurant and catering industry,” said Pugh.