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The event was a success!! Thank you so much again for all your hard work. Looking forward to hosting our next event with you.
Excellent service, food was great. Everyone was impressed! Will definitely book again soon.
A note of thanks for all your help organizing our event. We were very happy with the service! Please share my thanks with the banquet staff, too!
Thank you to you and to all your staff for helping us have an event that is excellent and causes people to return year after year. Please give them our appreciation.
The group was happy with the food quality, including the vegan meal, and the room arrangement was perfect.
I just wanted to say thank you for the set up of the room and meeting all our needs. Everything was to our expectation!
We enjoyed the meeting – the food was good and the meeting room was exactly as needed.
Everything was great – the room was perfect (and comfortable), the food arrived on time and everything was cleared up very quickly following the meeting.
Everything was fantastic, the venue was perfect and the staff were accommodating. We will most likely continue to put this show on every year going forward. I look forward to doing business again in the future.
The event was a success and what a lovely venue to hold our class. The staff was very attentive to any questions or requests that we had and took care of us well.
Overall it was great. The room was perfect and the service and quality of food were very high. So thank you very much for your help in making our event a success and we look forward to hopefully another seminar at your venue in the Fall.
Our session went off without a single hitch, and my management is super happy, so it was a success on all fronts.
It was really wonderful. The food was great, the organization was great, I couldn’t have asked for anything better.
Everything was beyond excellent! We have had so many raving about the service and how quick and efficient everyone was. The food was great and everything looked good! We have only positive things to say! A huge thank you!
Our pros know the devil’s in the details. Get in touch for a customized quote from one of our sales managers today.
Deliveries
Delivery of materials can only be accepted 24 hours prior to the function set-up day. All deliveries must be clearly labeled with the name and date of the function, name of meeting room and Sales Manager (see shipping label) . All items must be removed from the Conference Centre within 24 hours after the end of the event. The Ottawa Conference and Event Centre will not be responsible for items left on the premises after 24 hours. Daily cartage and storage fees will apply. A Delivery schedule should be provided one week prior to the scheduled event.
Set up
One set up per room based on contract. All items below are provided complimentary.
Audio Visual Supplier
On site experts will customize and manage your technical requirements. Preferred AV supplier is ADVANTAGE AV. 613-737-9200 or sales@advantageav.com
Internet
Guest Access Network provided by Windswept. Internet access is complimentary for all guests.
Forms
Originally from Toronto, Canadian born Chef Derek Ragnitz was lured into the culinary work when his passion for food and beverage was recognized at an early age. Leaving University to pursue his dream of becoming a world renowned Chef, he found himself at Ottawa's Algonquin College where he studied Culinary Arts. Once finished, he landed his first big opportunity at Ottawa's National Arts Centre (NAC), working under Executive Chef, Kurt Waldele, where he learned the demands and challenges of working in a high paced, large volume facility.
Like most talented Chefs, the passion manifested itself early on. A few years later, he moved on to work with Executive Chef Cory Hoskins at one of North America's most prestigious clubs, The Rideau Club. Through dedication, hard work, and with a vision, he later moved on to work in a hotel he had always dreamed of working in. The world famous Dorchester Hotel in London, England. There he worked as a senior Chef de Partie, overseeing all aspects of Banqueting and Catering.
It was here that Derek learned the skills and respect of creating a higher quality of cuisine, with a modern flair for large volume catering. Once back in Canada, Chef Derek Ragnitz continued his passion for cooking, working at many reputable restaurants and banqueting facilities, making him very diverse and knowledgeable in many different types of cuisine.
Derek caters to an immense variety of tastes, and the conference centre caters to international clients from around the world. Derek's culinary philosophy and passion reflects the growing trends towards a healthier and modern experience, with a focus on freshness.
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