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Meet Robert Stehlin Executive Chef Arlington Convention Center’s Culinaire International

By Laurie Dove

After experiencing some of the most impressive convention center cuisine we’ve ever encountered, Texas Meetings + Events sat down with executive chef Robert Stehlin of Culinaire International, who has been serving fine fare at the Arlington Convention Center for more than 14 years.

TXM+E: Catering for large groups isn’t normally thought of as leading-edge cuisine. How have you worked to change that perception?

RSJ: Our philosophy on cooking at the Arlington Convention Center is to cook with as many fresh ingredients as possible. Our kitchen is 90 percent scratch. We make our own sauces, vinaigrettes and use only fresh chicken and beef. We also use small amounts of expensive ingredients such as truffle oil, saffron, fresh microgreens, exotic fruits and heirloom tomatoes. Chicken may not be cutting-edge, but a fresh chicken breast grilled and cooked to perfection, stuffed with fresh local mushrooms, sweet Texas onions, fresh goat cheese and sun-dried tomatoes served with a truffle cream sauce and India saffron rice is cutting-edge, and pleasantly surprises the client who was expecting your typical “convention center” food.

TXM+E: How has the Arlington Convention Center set itself apart, in terms of catering? How will it continue to do so?

RSJ: We have a very dedicated and longterm staff with a commitment to personal service. Their years of experience and consistent efforts to always seek new and innovative menu items are a major asset. For example, we are often a less expensive alternative to hotels and competing convention centers, while still providing innovative items like our gourmet popcorn station. Plain old popcorn is made exciting by tossing it with dill truffle oil, jalapeño cheddar butter, bacon blue cheese butter or cinnamon and sugar. Then it is served from vintage popcorn carts at an action station.

TXM+E: What’s the best food you’ve ever eaten (prepared by the ACC’s catering staff, of course)?

RSJ: We recently hosted an event that had a baseball theme. The client was looking for something fun that fit the theme but that was still upscale. I created a lobster corndog served with a whole grain mustard hollandaise and filet mignon. It was really exceptional, and we had positive comments from many of our guests. 

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