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  • Meet Executive Chef A.J. Macasadia
    3/29/2017

    Spectra Food Services and Hospitality’s Executive Chef, A.J. Macasadia, is the mastermind behind the food served at XFINITY Arena, Edward D. Hansen Conference Center and XFINITY Community Ice Rink.

    Macasadia was born and raised in San Diego, California. His Filipino heritage is what originally inspired his interest in cooking. Helping out his in mom in the kitchen and taking cooking classes in high school is what led him to attend the San Diego Culinary Institute. After he graduated from culinary school, he began an internship at Sheraton San Diego Hotel and Marina where he worked for seven years, eventually moving up to Banquet Chef.

    In 2014, Macasadia and his wife relocated to Miami, Florida where he started his career with Spectra Food Services and Hospitality, formerly known as Ovations. He stayed in Miami for two years running the concessions and restaurant at Jungle Island. He then went on to help with spring training in Arizona where he was approached with the Executive Chef position here at the XFINITY Arena.

    Macasadia has been at XFINITY Arena for almost a year now and oversees more than twenty employees including cooks and dishwashers. “This venue is the best of both worlds,” said Macasadia, “I get to create food for the catering side on the conference center and concessions for the arena side.” To try some of his creations, stop by the Arena Grill during one of the upcoming Everett Silvertips playoff games.

    Macasadia says that many of his favorite meals consist of meat and potatoes and has shared one of his ribeye recipes. 

    Ingredients
    - Prime 1" thick ribeye
    - 2 cloves garlic
    - 2 sprigs thyme
    - 3 tablespoons butter
    - 2 tablespoons grapeseed oil
    ​- Salt and Pepper

    Directions
    - Pull Ribeye out of refrigerator 15-20 minutes prior to cooking
    - Heat cast iron skillet on high
    - Dry steak with a paper towel to remove moisture
    - Season with salt and pepper to your liking
    - When ready, oil pan and lay down the ribeye into the cast iron skillet
    - DO NOT MOVE the steak for at least a minute and a half
    - Flip steak and again do not move it for a minute and a half
    - Turn the steak again and add in crushed garlic clove, butter, and thyme
    - Turn steak after 30 seconds and baste the steak with the melted butter for another 30 seconds
    - If you have a thermometer, stick it in the middle of the steak. Medium rare 120 - 125 degrees is ideal
    - Pull the steak out and let it rest for 5 minutes before serving
    - Slice the steak and serve with roasted potatoes and roasted veggies

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