I t's no secret that a great deal of the success being attributed to The Center is due to our own Chef Joe and his skilled staff.

Newcomers to The Center might be initially overwhelmed by the beauty of the building itself, but they keep coming back because of our excellent food and service. From our bountiful Sunday Champagne Brunch to elegant wedding receptions, banquets, business luncheons and dinner parties, everything is prepared with great care in The Center's fully equipped kitchen.

Joseph Trama, our head chef, was not born into the catering business, but worked his way to the top. Joe started out as a bus boy in Florida in 1972, and then, quickly his skills were recognized. 

Previously, Joe worked for Holiday Inn in the Chicago area until he went to Wyoming to open a hotel. But, later Joe wanted to come back to this area and we were fortunate enough to gain his services.

Our Chef Joe has actually garnered the esteemed  "Certified Executive Chef" (CEC) status from the American Culinary Federation (ACF).  The undertaking of becoming certified is a daunting one.  It requires many hours of courses in nutrition, food preparation, presentation, and kitchen management.  You can see the specific rigors at the ACF's web site.

Joe is now one of only 1100 certified executive chefs in the United States, yet he is still constantly growing and measuring his skills in contests like the Pasta Labella Recipe Challenge .  And, as if that wasn't enough, he displays his artistic flair by sculpting ice statues for every Sunday brunch.

For a party of 40 or 400, Joe and the staff will handle your event with enthusiasm and expertise. Call when you are ready to plan an event at The Center.