Life At Levy

The Santa Clara Convention Center Team created The Teaching Kitchen, a program designed to educate budding hospitality professionals.

With so much postseason action happening across our company, we asked our Levy team members for their perspective on what it takes to thrive during this fast-paced time of year.

This month, we celebrated Hispanic Heritage Month by sharing personal family memories, recipes and stories that are windows into the rich and vibrant Hispanic culture of our team members.

For National Hot Dog Month, we asked culinary leaders at four venues that serve as many franks as anyone, for their most unique interpretations.

Our Chef Delacruz worked with Chicago Vocational High School to organize a culinary battle in which two teams consisting of four students each would compete in their school’s kitchen to make a menu of game day-inspired items infused with their own flavor and twist.

These stories of four Black-owned businesses, which were originally shared during Black History Month, are shared again here with added wisdom from each leader, so that we may continue to learn from and be inspired by the path they have charted.

Since Levy began the tradition of cooking Thanksgiving meals for those in need years ago, Chef Rosenberg has helmed the operation with help from master culinarians like Regional Chef Mike Arcomone and Ron Krivosik, Vice President of Culinary and Regional Chef for Levy’s Central Division.

This story is a part of Levy’s Heart + Hustle series, a collection of stories recognizing the care and compassion with which Levy team members serve their communities, as well as the innovative ideas and inventive spirit our people bring to the table each and every day.

“Being diagnosed with ALS was really hard for me because obviously, your life changes dramatically,” Gus shared recently. “But anyone who knows me knows I’m a fighter, so I said, ‘what’s next?’”

After taking a few days to process and grieve, Senior Executive Chef Mark Mabry was determined to help the community of Uvalde in any way that he could. When he thought of the pounds of food stored in the American Airlines Center kitchen, the idea locked into place.