Tag: Knight Center



What?! You’ve never been to the Knight Center Pub? Ever wondered what lies at the top of that spiral staircase outside the dining room on the third floor? It’s a cozy place where you can usually find EMBA students relaxing after a marathon day in the classroom.

Olin Marketing & Communications Brand Managers, Gabe Watson and Sarah Gibbs take part in a photoshoot for new Pub fare publicity with one of our favorite photogs Jerry Naunheim.

The Aramark staff at the Pub is hoping to attract more customers with a new menu and more hours for students hungry to hang out with friends in a place where everybody knows your name.

             In case you can’t read the new menu snapped with my iPhone…..you’ll find some unusual twists on bar food when you get to the Pub.  Duck Confit Pizza, Mesquite Turkey & Brie sandwich, and Chicken & Waffles will tempt your tastebuds along with more standard fare such as burgers, fish & chips and salads.

There’s also a new wine list, small plates menu, St. Louis craft beers, and nightly specials.  New Pub hours are Monday through Friday from 4:00 – 9:00 pm.




Shane Brassel, Executive Chef at the Charles F. Knight Executive Education & Conference Center earned the honor to represent the United States at the 10th Annual Copper Skillet Award & International Chefs Competition back in January. At the recent international cook-off, he came in second place among the seven finalists from conference centers around the world.

Brassel told the St. Louis Post-Dispatch, “I was only three points from first place.” A Belgian chef took the top prize.

Chef Shane’s silver medal, copper skillet award for the IACC-Americas competition and jacket are currently on display in the Knight Center.

Brassel is employed by Aramark, the company that manages the Knight Center.

According to the IACC website, competing chefs were given a mystery market basket of fresh produce, grains, and three protein ingredients. Each chef had 15 minutes to review the items and plan their dish, prior to the 30 minute cookoff time allotment.