Convention Center Cuisine: Elevating the Guest Experience in Branson

The Branson Convention Center is shaping experiences that stay with guests long after the final session or celebration ends. At the center of that mission is their culinary team. 

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Food is not an afterthought for the Branson Convention Center team, it’s part of the experience itself. “When people attend a meeting or a conference, they might not always remember the exact details of the event but they will always remember the food,” says General Manager Angie Teel. 

The Branson Convention Center chefs often travel to support other venues, and they bring back new ideas and experiences that continue to elevate what they do at the convention center. 

Meet the team behind the culinary works at the Branson Convention Center.

David Wright IV

Director of Food and Beverage

As the leader of the food and beverage team, David Wright IV thinks about more than what is on the plate. For him, hospitality means shaping the entire guest experience through thoughtful planning, new ideas and investment in the future.

ProStart Partnership with Branson High School

Wright is especially proud of the Branson Convention Center’s partnership with Branson High School’s ProStart team, an industry-backed culinary arts and restaurant management program for students. “We look forward to mentoring these talented young individuals and equipping them with practical skills and a strong foundation for a future in the hospitality industry,” he says.

Innovation: AI Concessions and Guest Experience Goals

Under Wright’s direction, the convention center has also embraced innovation. Revamped concession stands now feature AI-based technology designed to speed up service and provide valuable insights into customer preferences. For Wright, the goal is clear: “I hope [guests] say they had the best meal experience ever and that our food reflected the spirit of the Ozarks,” he says. “We want every guest to leave feeling like they tasted something truly special that represents all the great things this region has to offer.”

Shannon Young

Executive Chef

Chef Shannon Young sees the kitchen as both a creative space and a classroom. Every menu is an opportunity to experiment, inspire his team and delight guests. “We’re currently in the process of developing a new menu, which is always an exciting creative endeavor,” he says. “We’ve also been designing custom grazing tables for clients—both sweet and savory. The response from guests has been overwhelmingly positive, and the creativity our team has brought to these events has truly amazed me.”

Elevating Guest Experiences with Authentic Ozarks Cuisine

When asked what “Flavors of the Ozarks” means to him, Young points immediately to southern comfort food. “Everything from pot roast and fried catfish to chicken and dumplings and what I like to call ‘Ozarks barbecue,’” he says. Branson Convention Center has invested in creating immersive buffet presentations using cast iron, wooden tables, blues and greens to represent the region’s rivers and lakes and natural stone textures. “These elements bring the beauty of the Ozarks indoors, enhancing the guest experience and connecting the food to the region,” Young says.

Roxanne Fincke

Executive Sous Chef

Executive Sous Chef Roxanne Fincke brings a creative flair to the Branson Convention Center, blending rustic Ozarks traditions with a sense of fun. Her recent favorite project: a chuck wagon-style barbecue menu that has quickly become a guest favorite.

“We use wagon wheels, lanterns, homestyle sides and a relish bar to create an authentic chuck wagon experience,” she says. “It’s been a fun and flavorful way to celebrate the region’s rustic heritage.”

How Chef Fincke Brings Storytelling to the Plate

Fincke thrives on creating food that tells a story. She works alongside Young and Wright to find ways to surprise guests, whether it is through inventive themes, bold presentations or the revival of classic comfort food recipes.

Her approach reflects a balance of creativity and respect for tradition. By leaning into the region’s identity while adding new elements, she helps guests connect with the heart of the Ozarks.