Food, glorious food! We know it matters to your attendees. Plus, your exhibitors may want to entertain their customers on the show floor or in a private meeting space. For Levy Restaurants, the exclusive food and beverage provider for both the BCEC and the Hynes, it’s all about the food and the thousands of details that surround it. As a family of passionate restaurateurs, Levy’s goal is to ensure that your culinary experience in our facilities is one that you and your guests will truly enjoy.
With over 30 years of culinary and hospitality experience, Levy Restaurants is committed to crafting a memorable dining experience for the guests of the BCEC and Hynes. Whether you’re hosting an event for 10 or 10,000 our innovative executive chefs and their teams are always eager to customize something new from our creative menus to surprise and delight your guests.
Meet Our Executive Chef
A native Rhode Islander, little matched Chef Timothy Elderkin’s passion for the outdoors. Although, with an upbringing that intimately coincided with New England’s annual ebb and flow of seasonal ingredients, it wasn’t long before his natural surroundings inspired other interests. In Chef Elderkin’s case, it was a burgeoning infatuation with food.
In pursuit of a culinary education, Chef Elderkin attended Johnson and Wales University obtaining an associate degree in culinary arts and a bachelor’s degree in food service management leading up to 2001. Shortly after, and with a few years of experience under his belt, Elderkin ventured to Boston for a Sous Chef position at Fenway Park with food service giant Aramark. Over the next seven years, he was promoted twice, eventually landing as an Executive Chef at Boston University. The second influential phase of Elderkin’s culinary path took place in the form of an Executive Sous Chef title with Levy Restaurants where he was given an opportunity to manage and participate in many high profile events, such as PGA Golf tournaments, NASCAR races, Super Bowl 53, and other major industry shows and events. At Levy, the demanding, yet collaborative environment cultivated his ability to navigate high stress situations, instruct diverse teams, and manage budgets. In just over three years, Elderkin’s dedication and reliability earned him the prestigious Executive Chef position at Hynes where he expertly applies his hospitality prowess and extensive culinary experience resulting in unmistakable improvements in quality and efficiency.
Among other accomplishments, Chef Elderkin has had the honor to cook for three U.S. Presidents and assist with lunch service at the distinguished James Beard House in NYC.
Hynes Convention Center Catering Menu
- • Customized menus to accommodate your cuisine preferences and budget
- • Flexible setups in diverse areas of our convention centers
- • Accommodations for individual or group dietary requirements
When your guests eat at the Hynes, they’ll receive a true taste of all that Massachusetts has to offer. More than 75% of the food served by Levy Restaurants is sourced locally. So when you fill up that second bowl of our delicious New England clam chowder, know that you’re experiencing the real thing!
At the Hynes, delicious food is always right around the corner. Levy Restaurants, our award-winning culinary partner, takes great pride in the quality and selection of food offered to your guests. Let our Levy team customize a plan to feed your attendees and feed them well, from snack booths open during breaks to creative and perfectly located stations during breakfast and lunch.
Also available in select locations at the Hynes, our Outtakes quick cuisine stands offer packaged sandwiches, pastries, freshly brewed New England Coffee, snacks, and even sundry items and souvenirs. With the flexibility to place Outtakes in locations that make sense for your event, your attendees can snack well without missing one minute of your sessions!
Back Bay Restaurants
Check out our neighborhood Dining Guide for local favorites.