YOUR EXECUTIVE CHEFS
Executive Chef Christopher Pulling brings the taste of New England alive at the Boston Convention & Exhibition Center. Modern preparations update traditional recipes passed down from the region’s earliest settlers. Local seafood selections direct from the waterfront are complemented by hearty local favorites, serving up a melting pot of Boston flavors on every plate.
A graduate of the prestigious Culinary Institute of America, Christopher holds a degree in Hospitality and Culinary Arts, earned the title of Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation and holds a Certificate of Achievement in Advanced Baking and Pastry through the French Culinary Institute in NYC.
Christopher began his career with Levy Restaurants in 1999 at the Gaylord Entertainment Center in Nashville. In 2004, he joined Qwest Center Omaha as Executive Chef. Christopher was selected to the opening team of the Molson Center in Montreal and Bank One Ballpark in Phoenix, participated in the 2008 Olympic Swim Trial, 2006 All-Star Game and Super Bowl, 2005 Breeders’ Cup, 2004 NFL Playoffs and multiple Kentucky Derbies, and has acted as a consultant for Manchester United and JFK Airport.
A veteran of the hospitality industry, Christopher brings 12 years of hotel and resort experience to the Levy family table. In his eight years with Hyatt Hotels and Resorts, Christopher earned numerous management awards, including Department of the Year. Two years at Destination Hotels & Resorts in Vail, Colorado, and an Area Chef position at Bristol Hotels & Resorts round out his experience.
Executive Chef Timothy Elderkin embraces the bounty of New England ingredients and its distinctive cuisine at the John B. Hynes Veterans Memorial Convention Center. Warm hospitality and excellent food are the priority for Chef Elderkin and his hyper capable team, who serve a wide variety of events at the high volume convention center.
A native New Englander, Chef Elderkin was born and raised in Cumberland, RI, where his passion for the outdoors was equal only to his enthusiasm for the local cuisine. In 2001, he received an Associates of Science Degree in Culinary Arts and a Bachelor’s of Science Degree in Food Service Management from Johnson and Wales University.
Following culinary school, Tim remained local before moving to Boston in 2003 to continue developing his career. As Sous Chef at Fenway Park in 2004, Chef Tim was a hugely proud part of the Boston Red Sox team that brought home the first Championship in 86 years.
In 2010, Tim made another big move, transitioning to Levy Restaurants at the John B Hynes Veterans Memorial Convention Center. Working closely with Chefs Matt Roach and Chris Pulling for over three years positioned Chef Tim to attain the prestigious Executive Chef position at Hynes. Tim’s energy paired with a natural sense of hospitality creates a stellar experience for each and every center attendee. Since 2010, Chef Tim has supported several exciting events including the 2011 Wells Fargo Championship in Charlotte, NC and the 2012 Food City 500 in Bristol, TN.