Executive Chef Ismael and Executive Director Steven Haas  Serve Creative Cuisine for Centerplate at the Miami Beach Convention Center

Executive Chef Ismael Lasalle

February 19, 2019 –  Centerplate at the Miami Beach Convention Center (MBCC) elevates traditional food and beverage service under the exacting direction Chef Ismael Lasalle and Executive Director Steven Haas.

As the MBCC’s exclusive food and beverage provider, Centerplate serves custom selections for the discerning meeting planner, exhibitor and attendee. With over 80 years of experience at more than 300 venues across North America and the United Kingdom, Centerplate offers corporate, convention and social guests at the MBCC unforgettable feasts and impeccable service: rich in detail, collaborative in approach, and consummate in flavor.

Executive Chef Ismael Lasalle leads the kitchen brigade at the MBCC, bringing more than 15 years of progressive culinary creativity to the facility. Chef Lasalle settled in Miami as a Sous Chef for Boston Culinary Group at the Hard Rock Stadium. His high-volume, high-end catering accomplishments include three Superbowls, a World Series, breakfast, lunch and dinner for 9,000 technology developers at Ellucian Live, and an elegant 500-person dinner for the Prince of Monaco.  Chef Lasalle has also serviced top celebrities including Jennifer Lopez, Alex Rodriguez, and Miami’s own hip-hop superstar Pitbull.  Chef Lasalle brings his intense passion for Latin Caribbean cuisine, and his fondness for delectable pastries and desserts, to the Centerplate team at the MBCC. 

Preeminent restaurateur, entrepreneur, and culinary creator, Steven Haas is a key visionary in the development of Miami’s vibrant food tourism community. Haas enjoys a storied history at some of South Florida’s finest dining establishments. He founded City Hall the Restaurant, located in the heart of Miami’s performing arts district. He was co-owner and operating partner for Soyka Restaurant by News Café Corp. Haas was also the General Manager for China Grill, Tuscan Steak, Red Square, Delano and Social at the Sagamore Hotel. Haas’ extensive pedigree in restaurant management also includes positions at The Forge, Joe’s Stone Crab and Monty’s Stone Crab. Haas’ shrewd eye for fine dining re-imagines traditional convention center cuisine into an unforgettable and delectable experience at the MBCC.

“I’m trying to take a restaurant experience and bring it into the Convention Center,” Haas said. Haas and his expert team elevate their offerings by sourcing local produce from the Taste of Redland farm to deliver offer authentic South Florida flavors to event planners, exhibitors and attendees at the newly reimagined Miami Beach Convention Center.

“One of the big phrases that everybody talks about in every restaurant is farm-to-table, but I’m going tree-to-table, literally,” Haas said. “We are picking the fruits and vegetables from the Redlands and then packing them and shipping them.”

To learn more about Centerplate’s custom menu offerings at the MBCC, contact us and request a proposal./catering

Nestled in a 52-acre campus in the heart of Miami Beach (with easy access to hotels, beaches, shopping, dining and entertainment), the reimagined Miami Beach Convention Center recently completed a lavish $620-million-dollar renovation, modernizing the facility and positioning it as one of the most technologically advanced convention centers in North America. Located 12 miles east of Miami International Airport and within walking distance of the Art Deco District, Lincoln Road and world-famous beaches, the MBCC now features 1.4 million sq. ft. of flexible event space, including a 60,000-square-foot Grand Ballroom (the largest in the region), up to 84 meeting rooms, four junior ballrooms, stable IT infrastructure, free Wi-Fi in meeting areas, six acres of public green space and so much more! For general information, visit our homepage or call 786-276-­2600.