Tapa Toro Tapas Bar & Paella Pit

Chefs of Orlando

Orlando includes six very distinct dining districts, all of which feature amazing restaurants. But don't forget about the driving force behind Orlando's culinary scene: our talented team of chefs whose savory creations inspire and tempt us all.

Learn more: Orlando Restaurants

When you dine in Orlando, you'll meet numerous James Beard Award nominees, experts on fine wine and craft beers, passionate advocates of the farm-to-table movement, pastry artists, and restaurateurs that provide the best in dining and service.

Here’s your guide to a sampling of chefs whose creations you’ll want to try during your next visit to Orlando, including several options for open-air dining beneath our gorgeous skies. Enjoy!

Please note: Depending on the timing of your visit, some experiences may be temporarily modified. Learn more about healthy travel in Orlando, and check with your favorite restaurants for their current status.

Celebrity Chefs of Orlando

A pot of Arroz Caldoso del Bogavante from JALEO at Disney Springs.
Chef José Andés’ Arroz Caldosa de Bogavante at JALEO

José Andrés: JALEO and Pepe

Named one of Time magazine’s “100 Most Influential People” and awarded “Outstanding Chef” by the James Beard Foundation, Andrés has brought his famed JALEO brand to Disney Springs® at Walt Disney World® Resort! Focusing on the spirit and flavors of Spain, the new venture is the biggest, boldest JALEO yet. It’s complemented by Pepe by José Andrés, the first-ever brick-and-mortar location for the chef’s famous food truck, adjacent to JALEO and serving hot and cold Spanish-style sandwiches.

Learn more: Disney Springs

Rick Bayless: Frontera Cocina

Located in Town Center at Disney Springs, Bayless’ Frontera Cocina is as notable for its design elements as its authentic Mexican fare. Having notched up eight James Beard Awards in his career, Bayless is also known for television hits such as Mexico — One Plate at a Time and Bravo’s Top Chef Masters.

Headshot of Chef Todd English of Todd' English's bluezoo
Chef Todd English

Todd English’s bluezoo

Stylish and entertaining, English has appeared on such TV programs as Cooking Under Fire and Food Trip. With an assist from Chef Christopher McDonough, Todd English’s bluezoo combines the freshest seafood and global coastal cuisine with an unforgettable atmosphere at Walt Disney World Swan and Dolphin Resort.

Guy Fieri's Bacon Mac-n-cheese Big Bite Burger, fries, and a beverage on a table at Planet Hollywood.
Guy Fieri’s Bacon Mac-n-Cheese Big Bite Burger at Planet Hollywood

Guy Fieri: Chicken Guy! and Planet Hollywood

Thanks to these venues, Disney Springs’ Town Center is the gateway to Flavortown! A New York Times-bestselling author and Emmy Award-winning television host, Fieri doesn’t oversee Planet Hollywood‘s entire menu, but the chef and restaurateur did contribute a signature line of burgers and sandwiches to the iconic restaurant’s culinary lineup. And at the quick-service Chicken Guy!, you can chow down on all-natural sandwiches, salads and sides made with Fieri’s off-the-hook flare.

Primo by Melissa Kelly

Happily for Orlando, Kelly’s original Primo in Maine closes in the winter, during which time she can often be found overseeing operations at the famous eatery’s location at JW Marriott Orlando, Grande Lakes. Like its namesake, Orlando’s Primo serves Mediterranean cuisine using local, organic ingredients — in fact, they have their own onsite herb garden! A Culinary Institute of America graduate, Kelly is also a two-time James Beard Award recipient.

Chef Morimoto leaning on a bar at Morimoto Asia at Disney Springs.
Iron Chef Masaharu Morimoto (Courtesy Patina Restaurant Group)

Masaharu Morimoto: Morimoto Asia

Best known for his winning appearances on Iron Chef, Morimoto has been refining his craft for nearly 40 years. Located in Disney Springs’ The Landing, his Morimoto Asia invites you to partake in a culinary journey across Asia. Late-night revelers will also want to visit the eatery’s Forbidden Lounge, serving cocktails and a limited menu until 2 a.m. nightly.

Wolfgang Puck Bar & Grill and Wolfgang Puck Express

You have not one, but two chances to sample Puck’s famous creations when visiting The Marketplace at Disney Springs. Wolfgang Puck Bar & Grill features a Mediterranean-influenced menu and ambience inspired by California. Meanwhile, Wolfgang Puck Express serves mouthwatering bites for visitors on the go, including breakfast, lunch and dinner favorites. 

Gordon Ramsay Fish & Chips

The famously fiery chef has brought his world-renowned Gordon Ramsay Fish & Chips quick-service eatery to ICON Park® on International Drive. Ramsay’s take on the classic English favorite marks his first foray into Orlando.

Learn more: ICON Park

A plate of Chef Art Smith's Fried Chicken at Homecomin' Florida Kitchen, at Disney Springs.
Chef Art Smith’s Fried Chicken at Homecomin’ Florida Kitchen

Art Smith: Homecomin’ Florida Kitchen

A two-time James Beard Award winner, Smith is a sixth-generation Floridian who’s appeared on such cooking shows as BBQ Pitmasters and Top Chef Masters. Found in The Landing at Disney Springs, Smith’s Homecomin’ Florida Kitchen pays homage to Florida’s rich agricultural heritage with farm-to-table freshness.

Roberto Treviño: Tapa Toro Tapas Bar & Paella Pit

Although Tapa Toro Tapas Bar & Paella Pit has been delighting taste buds at ICON Park for years, it just recently gained the talents of Iron Chef America and Food Network personality Treviño. The chef plans to focus on upping the Spanish restaurant’s presentation game at first, but we expect him to make his mark on the menu in good time.

Top Local Chefs of Orlando

Celebrity chefs aren’t the only reason for gourmets to visit Orlando — not with these local culinary heroes ready to thrill your taste buds!

Laurent Branlard: Lake Nona Wave Hotel

Laurent Branlard is the executive pastry chef for the brand-new Lake Nona Wave Hotel and previously served in the same capacity for Walt Disney World Swan and Dolphin Resort. A native of France, the highly accomplished Branlard holds the distinction as the only two-time winner of the World Pastry Team Championship, having captained Team USA to victory in 2008 after previously winning in 2002. Branlard and Team USA defeated the top chefs from competing nations in a challenging two-day, 13-hour competition that tested the team’s culinary ability and artistic skills.

In between his world titles, Branlard served as a judge for the pastry championship competition and coached Team USA to a bronze medal in the 2006 World Pastry Competition. He has also been named one of the Top Pastry Chefs in America.

A biscuit and gravy dish from Se7en Bites in Orlando, Florida.
Chef Trina Gregory-Propst’s Se7en Bites

Trina Gregory-Propst: Se7en Bites

A longtime Orlando favorite thanks to her Se7en Bites in Orlando’s Milk District, Gregory-Propst has also been making a name for herself on Food Network. After being featured on Guy Fieri’s Diners, Drive-Ins and Dives, she was invited to appear on Guy’s Grocery Games — and won! Her signature eatery serves gourmet, down-home comfort food for breakfast, brunch and lunch.

Chef Scott Hunnel smiling in the kitchen of Victoria & Albert's restaurant.
Scott Hunnel, Victoria & Albert's

Scott Hunnel: Victoria & Albert’s

Scott Hunnel oversees the ultimate fine dining experience at Walt Disney World Resort, having served as the executive chef of Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa since 1995. Neither he nor his restaurant have gone unnoticed by the James Beard Foundation in that time, either: In addition to Hunnel’s “Best Chef: South” nominations in 2007-2013 and 2015 — eight total — Victoria & Albert’s was a semifinalist in the “Outstanding Service” category for 2019.

Learn more: Walt Disney World Resort Hotels

Recognized as one of the finest restaurants in the southeastern U.S., Victoria & Albert’s has earned AAA’s Five Diamond Award, a Five-Star rating from Forbes Travel Guide and glowing Zagat reviews. They serve modern American cuisine with globally sourced ingredients, employing an imaginative approach that elevates food to an art form with aromatic flavors, vivid colors and exciting textures, as well as exquisite wine pairings for every course.

Steve Jayson: Universal Orlando Resort

A graduate of The Culinary Institute of America, Jayson is the corporate executive chef at Universal Orlando Resort, and he’s worked there since it opened in 1989. In that time, he’s helped develop the entire menu for the Three Broomsticks™ restaurant at The Wizarding World of Harry Potter, including the famed Butterbeer, Pumpkin Juice, Cauldron Cakes and Treacle Fudge. Jayson was also instrumental in creating Mythos Restaurant, a fine-dining eatery within Universal’s Islands of Adventure that has been voted “Best Theme Park Restaurant” on multiple occasions.

Taking the fictitious and making it delicious is all in a day’s work for this 2000 winner of The American Culinary Federation’s “National Chef of the Year.” Jayson continues to provide a hands-on role within the culinary industry, including his work on former First Lady Michelle Obama’s “Chef’s Move to Schools” campaign.

A plate of carne asada from Reyes Mezcaleria.
Chef Wendy Lopez’s Carne Asada at Reyes Mezcaleria

Wendy Lopez: Reyes Mezcaleria

A native of Michoacán, Mexico, and a Florida resident since 1998, Lopez studied at Le Cordon Bleu in Paris, France, before diving into Orlando’s culinary scene. The executive chef at downtown Orlando’s Reyes Mezcaleria since 2018, Lopez has made multiple Food Network appearances and earned numerous local culinary honors. She also supports externship and mentorship programs with aspiring chefs.

Chef Brandon McGlamery preparing a dish at Luma on Park restaurant.
Brandon McGlamery, Luma on Park & Luke’s Kitchen and Bar

Brandon McGlamery: Prato and Luke’s Kitchen

The multifaceted Brandon McGlamery oversees two of the Orlando area’s best restaurants: Prato in Winter Park, about 20 minutes north of International Drive, and Luke’s Kitchen and Bar in Maitland, just north of Winter Park. The former made him a James Beard semifinalist for “Best Chef: South” in 2017, but both deserve your attention.

Learn more: Winter Park

A top dining destination on Winter Park’s famous main thoroughfare, Park Avenue, Prato offers innovative, seasonally directed Italian classics with modern techniques. And at Luke’s Kitchen, savor American favorites created with seasonal ingredients and responsibly sourced proteins. No matter which you choose, you’re in for an exceptional meal — but why limit yourself to just one of McGlamery’s restaurants?

Henry Moso: Kabooki Sushi

Just 29 years old at the time of his 2020 James Beard Award nomination for “Rising Star Chef of the Year,” Henry Moso oversees both Kabooki Sushi locations, including the original restaurant just east of downtown Orlando on Colonial Drive and its new venue on Orlando’s Restaurant Row, close to International Drive. Moso was also the first Central Floridian to be nominated for this honor.

Both of Moso’s restaurants create imaginative dishes that blend the vibrancy of Mexican flavor, the sophistication of French preparation and the curated integrity of Japanese cuisine. What’s more, the Colonial Drive location has announced expansion plans, so if you haven’t tasted their delicacies yet, you’ll soon be out of excuses!

A bowl of shrimp and grits from The Ravenous Pig in Orlando, Florida.
Chefs James & Julie Petrakis’ Shrimp & Grits at The Ravenous Pig. Credit: The Ravenous Pig

James & Julie Petrakis: The Ravenous Pig, The Polite Pig and Cask & Larder

The husband-and-wife team of Chefs James and Julie Petrakis are practically synonymous with the best aspects of Orlando dining, and for good reason. They’ve been semifinalists for James Beard’s “Best Chefs in America” category six times — 2011 through 2016 — and were also semifinalists for “Outstanding Restaurateur” in 2019.

Their signature restaurant is Winter Park’s The Ravenous Pig, a gastropub that serves inventive, seasonal cuisine for lunch and dinner, paired with house-made charcuterie and extensive cocktail, craft beer and wine selections, but that’s not the only place to sample their creations. They also operate The Polite Pig at Disney Springs, as well as Cask & Larder at Orlando International Airport.

David Ramirez: Rosen Shingle Creek

Given his status as a self-described “chocoholic,” it’s fitting that Executive Pastry Chef David Ramirez of Rosen Shingle Creek creates edible works of art using chocolate and other goodies. His delicious constructs have landed him an appearance on Food Network and won him major culinary accolades — including a gold medal at the National Pastry Championship in 2005 and being named captain of “Team USA” for the 2009 World Pastry Championship in Lyon, France.

Ramirez earned a degree in baking and pastry arts from Johnson & Wales University. After graduation, he worked at the Swiss Hotel in Boston. Ramirez then moved to Orlando at the age of 22 to become the executive pastry chef at Renaissance Orlando at SeaWorld and the youngest executive-level employee in the organization’s history. He joined Rosen Shingle Creek in 2006.

John Rivers: 4Rivers Smokehouse & The Coop

While many Orlando-area chefs have been formally trained in the culinary arts, John Rivers walks a bit of a different path. Once the president of a $1 billion-plus pharmaceutical company, Rivers now serves barbecue at his 4Rivers locations that has customers literally lined up to the door and into the parking lot. It’s also the reason why he was invited to cook at the famed James Beard House in August 2013.

The story began nearly two decades ago for Rivers, when the chef-owner began his “barbecue ministry” out of his garage, initially benefitting schools, charitable groups and churches. Since Rivers opened his first restaurant in Winter Park during 2009, his barbecue, gourmet side dishes, bottled sauces and rubs, and desserts have reached legendary status among local foodies. So much in fact that he smokes more than 15,000 pounds of meat each week!

Rabii Saber: Four Seasons Resort Orlando at Walt Disney World Resort

Executive Pastry Chef of Four Seasons Resort Orlando at Walt Disney World Resort, Rabii Saber wasn’t just a 2019 James Beard semifinalist for “Outstanding Pastry Chef” — he’s also cooked at the invite-only James Beard House in New York City. What’s more, he was a key member of the U.S. team for the 2017 Coupe du Monde de la Pâtisserie in France, where his chocolate cake won the prestigious competition’s top honors.

Having started his Four Seasons career as the executive pastry chef of the brand’s Lanai resort in Hawaii, Saber brought a taste of the islands with him to Orlando. Today, the mainland’s finest produce serves as inspiration for his endless dessert options. His sweet touch can be felt through all of Four Seasons Resort Orlando’s dining establishments, including Capa Steakhouse & BarRavello and many others.