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 avid participant in culinary competitions and has won and medaled in several competitions throughout her career. Most notably winning the Oklahoma Restaurant Association Culinary Cup Competition in 2017 and representing Oklahoma twice in the Chaine des Rotisseurs young chef southwest regional competition. Chef Leavell has earned many industry certifications, including the National Restaurant Association’s Servsafe, Purchasing, and Management certifications as well as the National Restaurant Association’s ProStart National Certificate of Achievement. She is also a National Restaurant Association Servsafe-certified instructor and proctor for the ServSafe program. Chef Leavell serves on the Indian Capital Culinary Program Advisory Committee, OSU-IT Culinary Program Advisory Committee and the Nathan Hale High School Culinary Advisory Committee. Chef Leavell has been involved with several ProStart culinary programs throughout Oklahoma. She has mentored ProStart Culinary competition teams for many years from the Indian Capital Culinary program and the Nathan Hale High School Culinary program. Chef Leavell has also been giving back to local Girl Scout Troops for several years now. She has helped troops earn badges for “World Thinking Day” and taught Girl Scouts about the cultural and culinary experiences in food around the world, as well as teaching troops safe knife handling and basic culinary skills.
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.