Some of my favorite summer memories growing up in Michigan are going to Pine Knob Music Theater outside Detroit, so it’s with considerable excitement that I and so many West Michiganders welcome the new Acrisure Amphitheater to downtown Grand Rapids for an outdoor concert venue of our own.
In addition to the amazing lineup of performers, one of the most important parts of any family trip or event, of course, is the food that goes with it.
After all, what’s a movie without popcorn, or a baseball game without a hot dog?
To that end, it’s our great pleasure to speak with Maurice Cordova, the Director of Culinary at the new Acrisure Amphitheater: about his story, the concept and food that’s offered, and what you might be able to expect on your first or next trip to the amphitheater.
Hi Maurice, and thanks so much for doing this. To start, could you talk a little bit about your personal and culinary background and journey?
I honestly never thought I’d end up building a career in the culinary world. When I was 18 and in college, I took a job in a kitchen at Arcadia Brewing Company thinking it would be something fun to try — and fell in love with it right away. I’ve been a chef at a country club, worked in restaurants, and even had part ownership in a restaurant in Battle Creek. For the last 11 years I’ve served as Executive Chef at Van Andel Arena and now Director of Culinary overseeing Van Andel Arena, Acrisure Amphitheater, and the new Amway Soccer Stadium.
That’s amazing and thanks so much for sharing. Could you also talk a little bit about the concept for the food and menu that’s offered at the amphitheater?
A lot of the ideas for the amphitheater came from looking at what people are excited about in restaurants right now and finding a way to bring that same quality and creativity into a stadium setting. We want it to feel familiar and approachable, but also fresh, thoughtful, and a step above what people might expect from a concert venue. For me, the biggest focuses are always freshness, quality, and consistency.
I’m always amazed at how restaurants are able to feed so many in such a timely fashion, and that’s usually only dozens. What are the challenges that go into feeding thousands?
I think the biggest challenge is making sure everything is properly prepped, organized, and ready to go before the gates ever open. A huge part of that is preparation and communication. We’re also fortunate the amphitheater has one of the most state-of-the-art kitchens I’ve ever seen, which definitely helps us do what we do at a high level. In addition to serving guests, we also take care of the entertainers and backstage catering, so that gets thrown into the mix as well. On an event day, our team may start around 4:00am and not shut down until 11:00pm. There’s a lot of dedication that goes into making an event day successful.
I can’t wait for my next trip. If someone was coming and only going to order one item, what would your suggestion for them be?
I’d go with the smashburger or pulled pork sandwich. I think those are the two highest selling items right now, but there’s so much that we offer.
Editor’s note: Don’t miss the ArtPrize Awards Celebration & Fashion Show at Acrisure Amphitheater Saturday, October 3, 2026, 6:30–10 p.m. The celebration will feature a 9 p.m. fashion show with designs by RC Caylan Atelier and is part of a Guinness World Record attempt for most people at a live fashion. The night will feature performances by the Grand Rapids Symphony and Opera Grand Rapids, and ends with a synchronized drone display.
