In fact, the food is the focus with Shawn. “We don't serve your typical convention food here,” he noted. “We are in competition with top resorts for the business, so we have to be great. Every time.”
Friday, March 22, 2013
A Taste of Glynn: “Bring it on!” says the Jekyll Island Convention Center
Shawn Prescott is not a man who is easily intimidated. Since he is the Executive Chef at the dazzling new Jekyll Island Convention Center, that outlook would go with the territory. On any given night, Shawn and his staff might be feeding a thousand guests at a dinner function. Or they may be serving a small group of 10-12 people in one of the smaller meeting rooms. Regardless of the numbers, the goal is the same: fantastic food, attentive service, top quality.
In fact, the food is the focus with Shawn. “We don't serve your typical convention food here,” he noted. “We are in competition with top resorts for the business, so we have to be great. Every time.”
In fact, the food is the focus with Shawn. “We don't serve your typical convention food here,” he noted. “We are in competition with top resorts for the business, so we have to be great. Every time.”
