Race car drivers from around the world compete in the Formula 1 Heineken Las Vegas Grand Prix. So it’s fitting that Patina Group, the restaurant and catering division of Delaware North, set out to deliver chef-driven meals representing their homelands—all from a concessions-style prep area at the track.
For the event, which took place Nov. 22 on the Las Vegas Strip Circuit, Patina Group’s culinary director and chef Jacqueline Kelly developed a menu to reflect the global nature of racing culture. At the heart of the menu were specialties from 10 countries and regions of the world.
“At Patina Group, we approach large-scale events with the same culinary integrity that defines our restaurants,” said Kelly. “For Formula 1, the goal was to create a menu that reflects the global nature of the sport while delivering an elevated experience for fans. We curated offerings that balance international flavors with crowd-pleasing favorites, guided by data on guest preferences and operational flow. Months of planning, recipe testing and refining dishes ensure we can execute at scale—even in offsite kitchens that differ greatly from traditional brick-and-mortar setups.”
The full menu, dished out to guests in the East Harmon Zone of the circuit, exemplifies the diversity of cuisines and scope of the dishes:
United Kingdom: Fish & Chips (fried haddock, mushy peas, thick-cut fries and malt vinegar) and Sticky Toffee Pudding
United Arab Emirates: Halal Chicken Rice Bowl (saffron, almond-and-cardamom rice, pickled red onions, frisée salad); Shawarma (chicken or falafel with cucumber-tomato, dill yogurt sauce, flatbread and arugula salad)
Spain: Paella (chicken, seafood, vegetables and saffron rice) and Churros (chocolate or caramel sauce)
Churros make for a portable dessert.
Monaco: Ahi Tuna Niçoise Baguette (olives, egg, green beans, potatoes, frisée salad); Mezze Plate (hummus, heirloom grain-and-arugula salad, marinated tomatoes-and-cucumbers and lemon-herb chicken)
Mexico: Torta (chicken cutlet, refried beans, lettuce-and-tomato on telera bread, tortilla chips-and-salsa); Flautas (fried tortillas with chicken, crema, pico de gallo, guacasalsa and black beans-and-cilantro rice)
Japan: Karaage Chicken Bento Box (edamame, noodles with pickled vegetables, California roll); Tonkotsu Ramen (gluten-free noodles, pork belly and soy-marinated egg)
Italy: Pizza (margherita or pepperoni); Tiramisu (ladyfingers, mascarpone cream and cocoa powder)
The team served close to 5,000 pizzas.
China: Dan Dan Noodles (gluten-free noodles, mushrooms, tofu, pickled vegetables and baby bok choy); Sichuan Pork Chow Mein (spicy pork-and-vegetable chow mein, mushrooms, scallions, broccoli, spinach and spicy cucumber-and-sesame salad)
Australia: Meat Pie (ground beef-and-mushrooms in puff pastry, frisée, watercress-and-citrus vinaigrette salad); Ham-and-Swiss Toastie (tavern ham-and-Swiss cheese, Dijon-and-mayo, potato chips and baby romaine salad with ranch)
Texas, USA: BBQ Pork Sandwich (bread-and-butter pickles, tangy coleslaw, potato salad and cowboy-style beans); Smoked Quarter Chicken (smoked leg-and-thigh, coleslaw, cowboy-style beans and cornbread)
At the end of the day, that added up to 4,865 pizzas crafted with handmade shells, 1,200 tiramisu,1,800 plates of fish and chips, 1,426 bowls of Tonkotsu ramen and 1,122 servings of dan dan noodles. While the team cross-utilized a number of ingredients and several preparations in different cuisines, catering such a massive event can be a sourcing and logistical nightmare.
Tonkotsu ramen represents Japanese cuisine.
“On the logistics side, precision is everything,” said Eric Custis, director of operations for Patina Group. “We leverage decades of expertise in high-volume catering to design layouts that optimize both front- and back-of-house efficiency. This includes detailed planning for equipment placement, power requirements and food-safety protocols.”
The team also made sure to partner with longtime vendors such as Vesta Produce, Larder Bakery and Chefs Warehouse to set themselves up for success.
“Our first Formula 1 experience was the 2024 Las Vegas Grand Prix, and it set a high benchmark,” said Stephanie Edens, VP of catering and events for Patina Group. “Preparation involved months of collaboration across culinary, logistics and vendor teams to ensure every detail—from sourcing premium ingredients to designing efficient service points—was aligned with the scale and prestige of the event.”
Offsite kitchens, vendor partnerships and contingency planning for weather conditions were all critical to success, she pointed out. “For this year, we analyzed performance data, refined our operational playbook and elevated the menu to reflect both innovation and consistency,” Edens added.
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