Nothing helps you set the mood and distinguish the occasion like an accomplished catering partner. Supported by our state-of-the-art kitchens, the artistry of our experienced culinary maestros, and the services of a crisp-and-polished wait staff, we’ve got you covered. Plan your special event supremely confident that the Cobb Galleria Centre will be an extension of your creativity and good taste.

  • Board luncheons for ten or seated banquets for 4,000
  • Creative, custom-tailored menus inspired by the flavors of Asia, Europe and Regional America
  • Gourmet selections
  • Exquisite presentations
  • Amenities including floor-length linens and fine china
  • Assistance with upgrading décor or themed events
  • Gracious and attentive service
  • Banquets, weddings, bar mitzvahs, reunions, holiday parties and more

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“The conference was fabulous. … I would like special kudos to go out to Nicholas Walker, Executive Chef, Cobb Galleria Centre! The meals were truly spectacular, amazingly flavorful, and unbelievably creative. He must have gotten into ‘Disruptive Creativity’ way before most of us! The food was one of the best surprises of the week. Thank you, Chef Walker!”

“The food was OUTSTANDING — quality, preparation, presentation & service — all WELL above the norm & what I expected!”

“Some of the best vegetarian food I have had.”

“The lunch buffet food was wonderful!”

“Everything was great. The food was excellent!”

“Convention food is never very good, and I wondered how they’d fare with a vegan menu, but I wish I could get their recipes. Really, really good, and I’m not vegan!”

Conference Attendees
Best Friends National Conference

 

CULINARY DIRECTOR / EXECUTIVE CHEF NICHOLAS WALKER

Nicholas Walker has been the Culinary Director/Executive Chef at the Cobb Galleria Centre and Cobb Energy Performing Arts Centre since August 2016. Previously he was Executive Chef at Cobb Galleria Centre for 6 years. Chef Walker brings a fresh innovative approach to corporate and social events at the Centre. His cuisine is inspired by his Georgia roots, with many of his dishes sourced from local and regional farms and small businesses.

A Milledgeville native, Walker came to the Centre from the Intercontinental Hotel Buckhead, where he served as Sous Chef for Au Pied du Cochon and later Banquet Chef for the hotel.
Walker.Nick

Walker is a graduate from the Art Institute of Atlanta’s Culinary Arts Management Program (magna cum laude / Bachelor of Science). Walker worked at various restaurants in the Athens and Atlanta areas, and he has worked in almost every kitchen setting including country clubs, resorts, hotels and off-premise catering. Chef Walker also has worked with the Food Network and the continuing education department of AIA as an instructor. He currently is an instructor with Kennesaw State University’s Institute for Culinary Sustainability and Hospitality Management.

Walker and his wife, Kathleen, live in Tucker with their two young sons. In his spare time, he is an avid home brewer and enjoys entertaining family and friends.

 

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