The Music City Center will be 1.2 million square feet when it opens and will rely on a massive kitchen to keep visitors fed.
The MCC kitchen was a $20 million project and is expected to be able to produce 20,000 meals a day if needed.
“We have been talking for a long time,” MCC Head Chef Max Knoepfel said. “We have researched and sourced natural ingredients that are native to Tennessee.”
Chef Knoepfel, nicknamed Chef Max, trained in Switzerland and has over saw the operation at Washington D.C.'s convention center.
Prior to coming to Nashville, Chef Max was executive chef at Westchester Country Club in Rye, New York.
“What we are trying to do is bring to Nashville a big venue in catering and offer products that are local,” he said. “We are working with local farms and our partners at the Department of Agriculture to really source where we can find great ingredients.”
The kitchen also features an in kitchen tasting room for potential clients.
The room allows potential clients to sample various menu items while also getting a front row look at the active kitchen.
“This gives me a great venue to show case to our future clients who are booking events to come in and sit down outside of the kitchen,” he said. “We are just a couple steps away from the kitchen.”
He continued, “They will actually be entertained and shown what they are going to be served.”
The kitchen also features a number of high end appliance including a convection oven that can hold 480 portions of food.
To help run the kitchen Chef Max is hiring Nashville locals. The goal is to keep the focus on local resources from food to employees.