The Gold Coast Convention and Exhibition Centre kitchen team headed by Executive Chef, Garry Kindred, focuses on providing clients innovative menus and style of service like no other convention centre.
The Centre is recognised as a world leader within the industry using state of the art technology coupled with culinary expertise delivering multi-national, award-winning cuisine.
Our kitchen is about changing the thinking of conventions and catering alike – offering a personalised approach to contemporary a la carte style cuisine tailored to each client. Our menus consist of 85% locally-grown and organic ingredients guaranteeing freshness and quality across each event.
As industry and consumers continue to change we aim to be in the forefront by insuring our clients receive an unforgettable dining experience second to none.
