Through our parent company, we have been involved in preparing and serving all manner of food, from snacks to gala dinners, for more than 80 years. Our operations encompass the entire spectrum of food and beverage service – from cafeterias and casual restaurants to fine dining. Our catering experience includes box lunches and black tie events. Regardless of the nature of our service, you can expect a high quality product at a reasonable price.
Meet the Chef’s behind the scenes.
Roland G. Henin, C.M.C. Corporate Executive Chef and Chief Culinary Ambassador
Roland Henin is the corporate executive chef and chief culinary ambassador of Delaware North Companies. In this role, Henin is responsible for establishing and maintaining the culinary excellence of the company’s approximately 200 locations. This often puts him in many top sporting, travel and entertainment venues, in world-class hotels, resorts and gaming facilities and national treasures such as Yosemite National Park and Kennedy Space Center Visitor Complex.
Henin is an award-winning, internationally recognized culinary expert, and one of only approximately 60 certified master chefs in the United States. In 2003, he created and implemented a widely acclaimed chefs summit at the Culinary Institute of America. The weeklong summit is held biannually and brings together company chefs who immerse themselves in their craft and work toward the next level of American Culinary Federation (ACF) certification. Henin has taught at the Culinary Institute of America and Johnson and Wales College. He has coached the U.S. Olympic Culinary Team and a Delaware North Companies team that will compete in the 2008 Culinary Olympics. He was educated at the College Moderne in Nancy, France.
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