CBCC offers exclusive in-house, off-site, exhibitor, and hospitality room catering by SAVOR… Whether it’s an intimate event for 30 or over 6,000 conference attendees, the venue’s Food & Beverage team offers attention to detail, expertise, and a unique presentation style.
Click here to view our sample menu.
Executive Chef Devin Levine, CEC, has cooked for some of the most famous and influential music artists, professional athletes, and U.S. presidents. Known for his “classic comfort cuisine with a modern twist,” Chef Devin offers over 40 years of culinary experience and loves to create custom seasonal menus uniquely tailored for your event.
Executive Sous Chef Sarah Leavell is an American Culinary Federation (ACF) bronze and silver medal winner in the Hot Foods category. An 11-year member of the ACF, Leavell is the secretary of the Tulsa Chapter, and also serves on both the ProStart and OSU-IT Culinary Program Advisory committees. When she’s not working on culinary events or competitions, she uses her skills to give back to the community by teaching culinary schools to local groups and mentoring with the Nathan Hale High School Culinary program.
Tulsa’s Cox Business Convention Center integrates farm-to-table initiatives into all food & beverage operations. Local produce is purchased whenever possible to ensure the freshest of ingredients and provide support to the local economy. By supporting regional farmers and reducing “food miles” we can decrease transportation emissions. Besides being known for their culinary skills (“Cooking for a Crowd”), the team is constantly searching for new sustainable initiatives, reducing waste, and giving back to the community. In one year (2017-2018), the team donated over 19,000 pounds of food to the local John 3:16 Mission.
Coffee service the eco-friendly way! At Cox Business Convention Center, the carbon footprint is cut in half and we proudly offer biodegradable products, recyclable lids, and EcoSticker Sweetener.
Chef Devin and the SAVOR… culinary team offers additional menu options including breaks, concessions, and receptions.