CHARLESTON, W.Va. -- Paul Smith hopes events planners will move the University of Charleston's riverside campus to the top of their party location lists.

The newly installed executive chef is kicking the facility's catering options up a notch so the food and drink options rival the scenic backdrop of the state Capitol dome gleaming across the river.

"It's the perfect place for weddings, receptions and parties," the Charleston native said. "It's sad to say, but I don't think Charleston uses the river as much as it should for entertaining."

Guests will mingle and talk with the chefs as they roll sushi, assemble hors d'oeuvres, load fish tacos and top pizzas at interactive stations. Just like the parties at which guests gather in the kitchen, guests at catered events also enjoy the action of food preparation, Smith said.

Although his focus is all about food, it's not only about party food. Smith has big plans for the students' food options in the dining hall and the Coffee Tavern. "When their parents visit, I want them to bring them here to eat instead of going off campus," said Smith.

Educated at Virginia Tech, Smith, 33, returned to Charleston to intern with Chef Dan Ferguson, former owner of Chef Dan's, and finished a hospitality degree at West Virginia State University. He graduated from Culinary Institute of American at Hyde Park and received his pastry and baking certification at CIA's Napa Valley campus.

His work at the Wine Spectator in California led to a solid knowledge of wine and food pairings. He'll put that knowledge to work on campus, offering wine pairing classes. Cooking classes will probably follow.

A redesign of the student dining area is in the works, and Smith purchases as many local and fresh products as possible. He'll have a fusion station featuring fried rice and pasta, sauces and toppings made to order.

"No more opening boxes and cans," he said. "Everything will be as fresh as possible."

Smith's resume includes positions with the Ritz Carlton in Naples, Fla., the Biltmore Estate in Asheville, N.C., and the Windsor Club in Vero Beach, Fla. Although this is his first job in higher education dining, Smith said AVI Fresh, the food operations managing company at University of Charleston, has extensive experience feeding college students.

He returned to Charleston in 2007 as executive chef for Meticulous caterers.

"I'm proud to be in Charleston. I wanted to get out and see what other states have to offer and bring it back here," Smith said. "It was important to come back and give to the community where I was raised."

For information on event planning at University of Charleston, call 304-357-4807.

Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.