Miami Beach Convention Center (MBCC) is the centerpiece of Miami Beach’s meeting and convention industry. Reimagined following a $620 million renovation, the expanded MBCC includes a new 60,000-square-foot Grand Ballroom, almost 500,000 square feet of exhibition space, an expanded Grand Lobby, pre-function areas that are bathed in natural light, up to 84 breakout rooms, almost 2,100 miles of cabling to support all IT communications, $7.1 million worth of art curated by the City of Miami Beach Art in Public Places program, a new six-acre public green space that can serve as incremental event space, and much, much more.

As 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 the globe, Centerplate offers corporate, convention, and social guests unforgettable feasts and impeccable service: rich in detail, collaborative in approach, and consummate in flavor. “I’m trying to take a restaurant experience and bring it into the convention center,” said Steven Haas, Centerplate’s executive director. Haas and his expert team elevate their offerings by sourcing local produce from the Taste of Redland farm to deliver 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.”

Haas, a preeminent restaurateur and local tastemaker, 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, founding City Hall The Restaurant in the heart of Miami’s performing arts district and serving as co-owner of Soyka Restaurant by News Café Corp. Haas’ extensive pedigree in restaurant management also includes positions at China Grill, Tuscan Steak, Red Square, The Forge, Joe’s Stone Crab, and Monty’s Stone Crab. Haas’ shrewd eye for fine dining reimagines traditional convention center cuisine into an unforgettable and delectable experience at MBCC.

Executive chef Ismael Lasalle leads the kitchen brigade at MBCC, bringing more than 15 years of progressive culinary creativity to the facility. Chef Lasalle settled in Miami as sous chef for Boston Culinary Group at Hard Rock Stadium. His high-volume, high-end catering accomplishments include three Super Bowls; 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 MBCC. 

For more information, visit or call 786-276-2600.

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