9th – 13th October 2020
Brisbane Convention & Exhibition Centre
World Class Conference Centre:
Internationally recognised and current title holder of the world’s best convention centre, BCEC is Australia’s most awarded meetings and events venue. The Centre hosts a collection of local and international conventions, working with clients and delegates to present a total event solution. They constantly deliver world class events, and their goal is to give clients a seamless experience of the highest standard, taking the event to the next level. All located in the beautiful and well appointed South Bank area of Brisbane.
The Conference Venues:
The Welcome Reception will be in the beautiful Sky Terrace room; the plenary sessions are to be held in the magnificent Boulevard Auditorium; the Gala Dinner will be dined and danced away in the amazing Plaza Terrace Room and the three workshops which will be held on the Monday and Tuesday post conference are to be held in the well appointed Mezzanine rooms. All in all first class!
It’s Also About The Food!:
We know how the most talked about and and no less important part of any conference is the food. BCEC Food Philosophy – Bringing brighter, bolder, healthier food to your event.
The name David Pugh, one of the architects of Brisbane’s fine dining scene, is synonymous with inspirational and innovative cuisine.
Recipient of numerous hats and awards with his own Restaurant Two, and former Queensland Ambassador Chef, David is now delighting guests at the Brisbane Convention & Exhibition Centre in his new role as Executive Chef.
With an impeccable culinary pedigree, David has carved out a stellar career working with some of the world’s finest chefs in New Zealand, in the United Kingdom at London’s famous Connaught Hotel and here in Australia, where his unabating passion for local produce has provided his inspiration and remains central to his cooking today.
A champion of Queensland produce, David has traveled extensively throughout the state during his four years as Queensland Ambassador Chef, developing a strong rapport with suppliers, which he continues to maintain today. His style of modern Australian is perfectly complimented by the beautiful fresh seasonal produce available in Queensland – the food bowl of Australia. “I believe in letting the food speak for itself by enhancing the natural flavours, using citrus and salsas instead of the more traditional sauces. I would love to see a more plant based menu, where the vegetable is more the hero food,” He takes the helm of a team of highly experienced and talented chefs who bring their culinary expertise from all corners of the globe, share a love and enjoyment of food, and delight in creating memorable dining experiences.
But it’s not only the Chefs, our entire Food & Beverage Team is passionate about delivering contemporary, cutting edge food, expertly matched with a carefully selected wine. Service excellence is what collectively drives our team in pursuit of delivering the complete dining experience for our guests. Food & Beverage Director, John Gaudin, says his objective is to take dining experiences at the Centre to a new level. “Certainly food is the main component, but the experience is the sum of all parts – it is the high standards of personal service, the ambience, the warmth and friendliness of the hospitality”
With 20% – 30% of all meals today the subject of dietary requests (medical, cultural and lifestyle choice), it is an increasing challenge for catering venues. Brisbane Convention & Exhibition Centre (BCEC) is tackling the growing trend head on with the establishment of a dedicated Special Dietary Kitchen in a bid to streamline the process, improve the product offering and enhance the dining experience for clients. The Centre caters for all dietary requirements – allergens, religious and lifestyle choices. Up to 25% of all meals served at an event can be classified as special dietary requirements and can result in individual dietary requests for up to 600 or more for some events. Every individual special dietary request is expertly handled by the kitchen and delivered directly to the person. The Executive Chef and the Centre’s systems and quality assurance specialists have received training in the identification, handling and labelling of allergens.
Their food philosophy certainly impressed us!
So this is just a taster of what we will experience in October 2020 – this may seem like an awful long time away but we all know how time flies. Save those dates – 9th – 13th October 2020