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Chef John Morris joins the staff at the Sevierville Convention Center
Chef John Morris joins the staff at the Sevierville Convention Center

Renowned Chef Joins Sevierville Convention Center Staff

The Sevierville Convention Center (SCC) announces the addition of Chef John Morris to its staff.

Morris comes to the SCC after a stint with the Knoxville Convention Center. Prior to that, he was the executive chef of the Knoxville Hilton running the facility’s two in-house restaurants and 16,000 square foot banquet space. Additionally, he was the inaugural chef of Knoxville’s Oodles Uncorked Restaurant & Wine Bar, and trained at Nashville’s famous Opryland Hotel in addition to training in Europe under the tutelage of Commis Chef Michel Roux at Le Gavorche in London, England.

Chef John Morris

Chef John Morris

“I have always built my culinary platform around the farm-to-table concept,” said Morris. “I therefore plan to create partnerships with area farmers and integrate local, fresh food options into the Center’s menu.”

SCC is ecstatic with this new addition to the team, according to David Bobo, SCC’s Director. “The experience, enthusiasm and drive John possesses is second to none,” said Bobo. “John has already added to the ‘wow’ factor of our team and we cannot wait to see what the future holds relative to the culinary offerings that will be available to our clients.”

About the Sevierville Convention Center

The Sevierville Convention Center is located just outside Great Smoky Mountains National Park, in the foothills of East Tennessee and only minutes from Interstate 40. The 200,000 square foot facility caters to events of all sizes, including sporting events, trade and retail shows, meeting conventions, retreats, seminars, banquets, receptions and holiday parties. For more information, visit

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