Philosophy

As the Farm-to-Fork capital of the world, it only makes sense that Sacramento does arena food a little differently. We traded in can openers and processed foods for a 10-point charter that spells out exactly why you just might have the best meal of your life here.

Together with hospitality partner Legends, we’re working directly with farmers, growers, and chefs who produce the highest quality ingredients and menus so that every bite adds to the excitement of the main event. Have a seat and dig in — no one leaves here hungry.

Our executive chef and restaurant partners source 90% of their ingredients from a 150-mile radius, so whether you choose handmade tacos, wood-fired pizza, or a bier hall sausage, dining at Golden 1 Center is a celebration of Sacramento’s diversity and abundance. When you eat at Golden 1 Center you are an active participant in the Slow Food Movement and the radical notion that big crowds can be fed great food. Delicious is always in season in Sacramento.

We will source the majority of our beer, wine, and spirits within the same 150-mile radius.
All leftover, edible food will be given to Sacramento Community Food Back and Family Services via our Second That program, supporting over 200 local agencies.

Our green waste (vegetable trimmings, protein trimmings and scraps, etc.) will be treated by a groundbreaking new program called California Safe Soil. They will treat our waste with organic enzymes and process in a giant food digester. It will be “digested” and then pasteurized, filtered and put back into the soil at local farms.

Our leftover fryer oil which is locally produced rice bran oil will be converted to biodiesel by a local, family-run business. 

EXECUTIVE CHEF, SANTANA DIAZ

Seasonal. Local. Creative. These are just a couple words that describe the passion and characteristics that guide Executive Chef Santana Diaz at Golden 1 Center. Chef Diaz’ vision has always been to bring a true Farm-to-Fork, restaurant-style culinary experience to all facets of the sports and entertainment venues that he has led. Chef joins the Legends Hospitality team from Levi’s Stadium in Santa Clara where he was the Executive Chef for Super Bowl 50 in 2016. During this time he and his team executed the highest percentage Farm-to-Fork executed NFL experience for such an event. Armed with experience and enthusiasm, Chef Diaz returned to one of his favorite cities, Sacramento. His love of sports and food proved to be the inspiration he needed to become the Executive Chef at the most innovative facility in the country. Chef leads a group of over 150 talented team members that strive to ensure Golden 1 Center continues to be the culinary blueprint for sports and entertainment venues in the future. He intends to evolve the program and continue to make every visit memorable for fans at Golden 1 Center.

GENERAL MANAGER, MICHAEL TUOHY

Michael Tuohy was instrumental in bringing the Farm-to-Fork ethos to Sacramento when he opened the award-winning Grange Restaurant in 2008, and that same spirit of reverence for the ingredients and playfulness with the experience is revolutionizing how arenas feed a crowd. At Golden 1 Center, Chef Tuohy works directly with local farmers as they plan their crops to ensure that 17,000 hungry fans will have access to fresh, creative, and satisfying dining options at an affordable price. The food is part of the experience here, and the experience is the best in town.

Learn More

Read about our Food Mission and Philosophy here.

More Info
1st
Indoor Sports Venue to Earn LEED Platinum Designation
630k
Retail & Restaurant Square Footage
17.5k
Seating Capacity