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The Face of Event Catering

Allan Wambaa, Executive Chef of pacificwild at Oregon Convention Center

Presented by Oregon Convention Center February 12, 2020

It takes a gifted culinary conductor to successfully feed the masses during the Oregon Convention Center’s events, but thankfully, on-site catering provider pacificwild has their maestro in Executive Chef Allan Wambaa. His illustrious career began at Safari Park Hotel, one of the premier five-star restaurants in his native Nairobi, Kenya, and saw him become the personal chef to Saudi Arabia’s Prince Fahd bin Khalid Al-Saud, before eventually landing in the Pacific Northwest. Says Wambaa, “My cooking has transformed over the years by becoming both localized and globalized due to the different clientele that we have come through our venues; it helps to be diverse.”

His Kuku Paka, a chili-rubbed Draper Valley chicken skewer with an Oregon hazelnut crust, earned Silver Award Winner for Best New Menu Item in 2013. He was also named Aventura Magazine’s Top Meeting Chef in 2016, and in 2019, Wambaa received the Produce Excellence in Foodservice Award from United Fresh Produce Association. Last November, Wambaa and two teammates took home the top prize at the Aramark Culinary Excellence (ACE) Competition National Finals, emerging triumphant after a nearly yearlong process involving more than 200 chefs from many categories. He also possesses prestigious Pro-Chef II and Pro-Chef III certifications from the Culinary Institute of America.

The delectable choices Wambaa and his staff have curated can transform any occasion into a memorable feast. By riffing on the city’s playful food cart culture with hyper-local ingredients, Wambaa artfully captures a flavorful sense of place. The pacifcwild team will work to accommodate and address specific requirements, allergies, intolerances or religious restrictions to ensure an enjoyable experience for everyone.

OREGON CONVENTION CENTER
777 NE MARTIN LUTHER KING JR BLVD, PORTLAND, OR 97232 | OREGONCC.ORG | 503.235.7575

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