Our culinary approach
Food made to be shared.
Food at the Hamilton Convention Centre is more than a menu. It is part of the experience. Led by an in-house culinary team with deep roots in the city, our approach balances craft, scale, and hospitality. From large gala dinners and conferences to intimate receptions and working meetings, every dish is designed to support the moment, the room, and the people in it.
Our kitchens are built for flexibility and execution, allowing us to deliver thoughtful, well-prepared food at every size and style of event. Menus are developed collaboratively, with attention to seasonality, dietary needs, and the flow of your event, whether that means a plated dinner, cocktail-style service, or something in between.
Chef Debbie Gezic
Debbie Gezic is the Executive Chef at the Hamilton Convention Centre, where she has been part of Carmens Group since 2013 and has led the kitchen as Executive Chef since 2019. With over 38 years of professional cooking experience, Debbie’s culinary journey began in Croatia, where she trained at the Institute of Culinary Arts in Zagreb before moving to Canada.
Her passion for cooking truly took shape later in life while raising her family, honing her skills through daily cooking and baking for a very honest neighbourhood audience. In Canada, she built her career through catering, pub kitchens, and formal culinary training, eventually joining the Hamilton Convention Centre and growing steadily into leadership.
Known for her instinctive, no-recipe-required approach, Debbie takes pride in bold, thoughtful flavours and large-scale execution. One of her proudest moments was leading the Women of Distinction 2022 gala dinner for 1,200 guests with a small team, a milestone that reflects her confidence, resilience, and deep commitment to her craft.
Our Culinary Philosophy
At the Hamilton Convention Centre, our culinary philosophy begins with our guests. We serve a wide range of events and audiences, each with unique tastes, cultural traditions, and dietary needs. That diversity drives our creativity, with inspiration often starting from colour, seasonality, and fresh vegetables.
To us, hospitality means creating food and service that guests want to experience again. Every menu is designed to feel welcoming, thoughtful, and suited to the flow of the event.
We are committed to sustainability through local and regional sourcing whenever possible, seasonal menu planning, and mindful kitchen practices that reduce waste. It is a practical approach that respects both our community and our environment.
Simply put, we cook with care, serve with intention, and aim to create experiences worth coming back for.