Introducing Our New Executive Chef Chris Stevens from Wolfgang Puck Catering!

ACE Conference Center is proud to introduce our new Executive Chef, Chris Stevens!

Christopher Stevens, Executive Chef of Wolfgang Puck Catering in Philadelphia, discovered his passion for the culinary arts while experimenting with a cast iron pan, spatula and two eggs at the age of four.  By the time he turned thirteen, Chris knew that he was destined to become a chef and immerse himself in the world of food.  As our new Executive Chef, Chef Chris oversees all culinary operations and catering services for the ACE Conference Center.


Chris’ culinary career officially began after he completed his education at the renowned Culinary Institute of America in Hyde Park, NY. He also accomplished special training with Certified Master Chef Ed Jano in Garde Manager, where he attained instruction in Ice Sculpting and Advanced Italian Cuisine.  In order to fulfill his culinary education, Chef Stevens accepted an internship with world-renown Chef René Mettler at the Hyatt Waikoloa in Hawaii.

With intensive training from very talented chefs, Chris flew to Aspen, Colorado where he worked at the famous Poppies Bistro Café.  Within two years the restaurant attained Four Stars.  Chef Stevens’ career has since been shaped by experiences at numerous restaurants and catering companies along the East Coast:  Executive Chef at Cherry Calley Country Club in Skillman, New Jersey; Chef and Owner of the Casabona Restaurant in Princeton, New Jersey; Chef and Owner of La Mezzlauna  Restaurant; and Executive Chef of the Paris Catering Company based in Princeton, New Jersey.


Chef Chris has received accolades for his talents, including 1998 recognition as the New Jersey Chef of the Year by the Chaine des Rotisseurs, and honors from the American Culinary Federation for participation in both the James Beard Awards
and the Governor’s Inauguration Ball.  He has written articles featured in Bloomberg News and Life of a Chef.  Chef Chris Stevens has had the opportunity to personally cook for celebrities including Cher, Chevy Chase, Bill Walton, Bill Joel and celebrity Chef Tom Colicchio.


Chef Chris Stevens is now a part of the Wolfgang Puck Team.  Wolfgang Puck Catering, founded in 1998, continues to set the standard for culinary excellence, bringing our team’s legendary combination of innovative cuisine and refined service to the worlds’ most renowned and demanding corporate, cultural and entertainment settings. Delivering a restaurant-quality experience in a special event setting, Wolfgang’s experienced team caters intimate weddings, convention galas, family occasions, and such noteworthy events as the Academy Awards® Governors Ball.  In keeping with Wolfgang’s culinary passion, Wolfgang’s Eat, Love, Live ™ (WELL™) philosophy is a commitment to provide fresh, natural and organic ingredients and celebrate local farmers, sustainable seafood and humanely
treated animals.  Wolfgang Puck Catering co-founded the Seafood Savvy Program with the Georgia Aquarium, inspired by the Monterey Bay Aquarium, to raise awareness about the importance of buying seafood from sustainable sources.  For additional
information, visit


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