VOL 26 ISSUE 19, May 12, 2025
Main caption: Delaware North’s innovative ballpark food was featured on CBS Mornings on May 8. Hosts Gayle King (third from right), Vladimir Duthiers (far right) and Adriana Diaz (far left) sampled the food live on-air, thanks to Delaware North Vice President of Culinary Lou Piuggi (second from right) and Patina Group Director of Culinary Franck Deletrain (second from left). Director of Communications Charlie Roberts (center) coordinated all efforts, resulting in national coverage.
Delaware North’s ballpark fare hit the national spotlight last week during a feature segment on “CBS Mornings,” highlighting the company’s culinary innovation across Major League Baseball stadiums.
Airing during the 8 a.m. ET hour on May 8, the segment was the result of months of cross-functional coordination among Delaware North Sportservice, Patina Group and Corporate Communications. It opened with a pre-recorded story by CBS correspondent Kris Van Cleave, who visited Globe Life Field in Texas in March. There, Van Cleave was given an exclusive behind-the-scenes look at Delaware North’s culinary operation by Executive Chef Cris Vazquez and Vice President of Culinary Lou Piuggi (seen below).
“People like to eat – they want to see something different in the ballpark,” Vazquez said after showing Van Cleave the stadium’s in-house smoker, which cooks items such as brisket. “So not just the traditional nachos and hot dog – they want to see something more. So every year, we have to come up with something new – something ‘wow.’”
“Our diner today is extremely sophisticated,” Piuggi added. “Although they want a premium experience, they also want standard fare – but standard fare that’s elevated.”
In addition to the visit to Texas, the CBS crew featured more of Delaware North’s culinary creativity from Rate Field in Chicago and showcased standout menu items from Petco Park in San Diego, Truist Park in Atlanta, American Family Field in Milwaukee and Progressive Field in Cleveland.
To bring the story to life live on-air, Sportservice teams across the country coordinated the shipment of key ingredients overnight to New York City. At Patina Group’s kitchen at Rowlands Bar & Grill in Manhattan, Piuggi and Patina Group Director of Culinary Franck Deletrain prepared the featured items, working closely with Director of Communications Charlie Roberts to deliver the dishes to the CBS Mornings set.
Roberts also curated props and photography representing each of Delaware North’s MLB ballpark partners to complete the on-air presentation.
Jamie Obletz, group president of Sportservice and Patina Group, said the segment was a powerful endorsement of Delaware North’s industry leadership.
“This feature is a great example of the collaboration between our Delaware North teams to tell our story on a national stage,” Obletz said. “From the communications team pitching the idea and working with CBS for months to develop the story, to the Sportservice leadership and culinary teams who made themselves available through many iterations as it continued to take shape – including shipping items overnight to our Patina Group kitchens in Manhattan, and finally to our Patina Group chefs on the ground in Manhattan who jumped in to prepare all the items to be featured in-studio.”
Hosts Gayle King, Vladimir Duthiers and Adriana Diaz sampled several fan-favorite dishes on the show, including the lobster macaroni and cheese from Globe Life Field and the banana pudding from Petco Park.
“This banana pudding – this is my happy place,” King said.