Event and Meeting Planning
An incredible event starts with an incredible team—one with vision, experience and passion. It is the mission of CPS Events to deliver a new standard in catering and service that pays proper homage to the world-famous property while honoring a commitment to sustainability. Under the leadership of Executive Chef Robb Garceau, Plaza menus have elevated impeccable culinary skill and thoughtful sourcing of the freshest ingredients possible.
CPS Events at The Plaza is a joint venture between Great Performances, New York’s prestigious event and catering company, and Delaware North Companies, one of the world’s leading hospitality and foodservice providers. The two renovated and reopened the landmark Grand Ballroom in 2008, committing to operations for 25 years.
CPS Events at the Plaza: 866.770.8229
The Plaza Menus & Chef Robb Garceau
For our team, every event is special and inspiration for creating something delicious. Chef Robb Garceau and the culinary team customize menus to reflect the seasons. The resulting culinary experience enlightens and enhances, bringing events held at The Plaza to an unrivaled level of sophisticated thoughtfulness.
The Plaza is the first major hotel in the country to incorporate the 100-mile “field-to-fork” concept to a catering menu. CPS Events introduced this concept in early 2008, inspired by the produce from its own organic farm. Menus feature ingredients that appear in The Ballroom’s Kitchen within 36 hours of harvest from the fields of Katchkie or other farms less than 100 miles away.
Chef Robb GarceauChef Robb Garceau oversees all culinary operations at the fabled Grand Ballroom. As an Executive Chef with a farm at his fingertips, Chef Garceau challenges himself to design menus and recipes that embrace the flavor of freshly harvested fruits and vegetables.
Growing up in Duchess County as part of a family that was equal parts avid gardeners and travelers, Chef Garceau developed not only a cultured palate, but also an understanding of the hard working of farming and gardening. This inspiration and understanding of the many faces of food was translated into practiced technique under the tutelage of Chef Jean-Georges Vongerichten, whom he worked for following his graduation from the New England Culinary Institute. Now Chef Garceau finds inspiration everywhere, whether learning from his peers, dining around the city, cooking with his children or walking the fields of Katchkie Farm.
Katchkie Farm: Our Passion Starts from Seed
Katchkie Farm is located in the Hudson Valley on 60 acres of organic land. For more information visit www.KatchkieFarm.com.