Levy chef Jim Abbey has been in charge of the culinary experience at the U.S. Open for the last 12 years. (Courtesy Levy)

Planning a culinary experience for the U.S. Open, says Craig Appel, is like conducting an orchestra.

“It’s like a well-planned piece of music. We’re writing an incredible symphony, and we play it over and over, so that when we play it to an audience, it’s routine,” said Appel, regional vice president of operations for concessionaire Le...

__________________________________________________________________________

This content requires a VenuesNow subscription.

If you have a subscription please login below: