When you’re planning an event for 1,000 attendees, food and beverage might seem like just one of many moving parts. But at the Sharonville Convention Center, it’s an experience that’s crafted with the same level of care as the rest of your event.
Executive Chef Jamin Wilson and his culinary team work closely with the sales staff to tailor menus that go far beyond the expected. “Our Director of Sales meets with every planner to understand the event’s purpose, timeline, and any ideas or themes,” says Wilson. “That helps us create a menu that not only fits the event but enhances it.”
Custom touches are a signature part of large events at Sharonville. Whether it’s a Derby theme or a research gala, Chef Jamin finds ways to extend the event’s identity through food and specialty beverages. For example, during a recent American Heart Association Gala, bartenders wore lab coats and served themed drinks in test tubes—one of many small but memorable details that earned high praise from the client.
And it’s not just about the menu: presentation matters. “We eat with our eyes first,” says Chef Wilson, who uses creative plating techniques, tiered displays, and clear allergy-friendly labels to make buffets both attractive and easy to navigate.
More than 90% of meals are prepared in-house using locally sourced ingredients. Seasonal salads, vegetables and desserts are popular requests for both their freshness and visual appeal. Some of the most frequently requested dishes? Braised beef short ribs, pan-seared chicken with a hunter-style velouté and a rooted vegetable pavé for vegetarian guests.
Dietary accommodations are handled with precision and care. “We coordinate seating charts with client contacts so we can serve allergy-friendly meals directly to the right guests,” Wilson explains.
Of course, preparing meals at this scale comes with its challenges. For Chef Wilson, strong internal communication—from sales to culinary to catering—is what makes everything work. “We’re always ready to pivot,” he says, “and we take pride in meeting unexpected needs without missing a beat.”
With increasing demand for gluten-free and dairy-free meals, Chef Wilson and his team are rising to the occasion with dishes that don’t sacrifice taste or presentation.
What’s he most proud of? “The people,” he says. “Our team brings positive energy, attention to detail, and a commitment to exceeding expectations—no matter the size of the event.”
