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Volume 22 No. 35
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Power Players: Carmen Callo

Photo: Centerplate

Corporate Executive Chef

Callo is building regional “culinary councils” by connecting his venue staff in each market with local restaurateurs and chefs. “For example, maybe they have insight to suppliers that we don’t know about,” he said. His most local concept is the 450-square-foot garden at T-Mobile Field in Seattle, which produces vegetables and herbs that are incorporated into the ballpark menu.