World class cuisine by award winning chefs creating menus with lush flavors and the freshest of ingredients.

We have designed our food and beverage offerings to meet the demands of every conference agenda, ensuring that each meal is a unique dining experience. Combining homemade dishes and sumptuous desserts utilizing the healthiest of cooking techniques. A treat for every palate!

Spotlight On: The Millenium Centre

The Millennium Centre is very proud to have Master Chef, Jean-Claude Seruga who brings extensive culinary knowledge, experience and diverse skills to our conference dining, breakouts, banquets and receptions. Millennium Centre's business meeting and special event guests are constantly awed by his wonderful creations, adaptability, and knowledge; by his ability to create a dining experience specifically for their needs; and perhaps most of all by his infectious personality, wonderful sense of humor, and his commitment to excellence.

Jean-Claude Seruga was born in Paris and began his "formal" training in the culinary arts as a young boy in the French Capital. After apprenticing to and receiving mentoring from many of France's premier chefs, Jean-Claude was selected to serve as the Head Chef at Le Paris Parm in Paris. Before leaving France to come to the United States, he was honored with several culinary recognitions, memberships, and awards.

Upon his arrival in the states, he tenured at LePerigold, New York, New York before serving as the Executive Chef at the Bel-Age Hotel in Beverly Hills for several years. In 1996 he joined Sodexho-Marriott as an Opening Chef and served with distinction in several key positions at properties throughout the Southeast before joining the team at the Millennium Centre in Johnson City, Tennessee. While he has received numerous awards and accolades through the years, he is perhaps most proud of his membership in La Chaine des Rotisseur; the oldest food society in the world. Founded in 1298 AD, membership is by invitation only and is one of the highest and most prestigious recognitions possible for a Master Chef.
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