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Delaware North Sportservice names new executive chef at Great American Ball Park

Chef Gary Davis brings high-caliber restaurant experience to the ballpark

CINCINNATI and BUFFALO, N.Y. (March 28, 2018) – Delaware North Sportservice has announced Gary Davis as its new executive chef at Great American Ball Park, home to Major League Baseball’s Cincinnati Reds. Davis, who has more than 15 years of culinary experience and training at highly visible restaurants in the Cincinnati area, will be responsible for overseeing all aspects of the food and beverage operation at the ballpark — including menu development and service for concession stands, clubs, catering and suites. 
“The Sportservice team is thrilled to welcome a culinary leader like Chef Gary, who has a great vision and necessary experience for our operation,” said Don Dierig, Delaware North Sportservice’s general manager at Great American Ball Park. “Reds fans expect a lot from their ballpark food, and we’re confident Chef Gary is going to deliver on providing a one-of-a-kind food and beverage experience for them while at a game.”
Davis comes to Delaware North Sportservice from the executive chef role at Jack Cincinnati Casino, where he oversaw nine full kitchens, including a fine-dining steakhouse, buffet and banquet kitchens, a team member dining room and a high-limit lounge. In addition to managing a staff of more than 100, Davis was responsible for menu creation and collaborating on marketing and catering initiatives. He began his stint at the casino in 2012, then known as the Horseshoe Cincinnati Casino, and served in the executive banquet chef, executive sous chef and chef de cuisine positions prior to being named executive chef.
Prior to the casino, Davis worked for five years at the Hilton Cincinnati Netherland Plaza Hotel, serving as sous chef for Orchids restaurant, which earned a AAA Four Diamond rating. He also served as a chef for the hotel’s banquet operation, which handled $8 million of business each year.
Davis earned a bachelor’s degree and an associate’s degree from Johnson & Wales University, where he also achieved two silver medals accredited from the American Culinary Federation.

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