Chefs

CHEF FABIO QUARTA – FOUR SEASONS
Growing up in Lecce, Puglia along the sun-drenched coast of Southern Italy, Chef Fabio feels very much at home in Naples, where he draws inspiration from the region’s fresh seafood and local produce. Like so many chefs from Italy, Chef Fabio’s culinary journey began in the family kitchen, watching his mother prepare meals and taking part in the cherished annual tradition of making tomato sauce for the season.
 
Chef Quarta brings two decades of international experience to his role as Executive Chef and a Four Seasons career spanning properties in diverse locations such as Milan, Mauritius, Kuwait, and most recently Los Cabos. Known for his precision and ingredient-driven philosophy, he also possesses the ability to harmonize diverse culinary teams across multiple outlets and ensuring each offers a unique experience.
 
His passion for food and hospitality has taken him around the world with Four Seasons, expanding his culinary perspective far beyond his native cuisine through global influences. At Naples Beach Club, a Four Seasons Resort, Chef Quarta brings a deep respect for tradition paired with a modern, worldly sensibility – creating memorable dining experiences rooted in authenticity, freshness and creativity.

CHEF KRIS ANDERSON oversees all aspects of the day-to-day culinary operations at the largest Jaleo restaurant, ensuring the perfect execution of the menu, while highlighting the spirit and flavors of Spain. Chef Anderson started his culinary career in Orlando attending Le Cordon Bleu College of Culinary Arts and working alongside TV personality and restaurateur Chef Emeril Lagasse. In 2018, Chef Anderson joined José Andrés’ team and later played an important role in opening the brand’s Chicago restaurant in 2021 and 2022 and the brand’s fifth Jaleo location in Dubai. Chef Anderson had the opportunity to work alongside Chef José Andrés, introducing Jaleo’s famous Spanish cuisine with visitors for the first time. Chef Anderson’s most recent venture includes cooking last year’s Champions Dinner for Jon Rahm at the Masters Tournament.

CHEF RICK BAYLESS is an award-winning American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series “Mexico: One Plate at a Time.” Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards. In 2016, Chef Bayless opened the Mexican restaurant, Frontera Cocina Mexicana at Disney Springs™. Frontera Cocina delights friends, family and food-lovers with exciting flavors and a contemporary Mexican experience. Warm colors, an open kitchen, and a lively atmosphere frame an inviting exploration of the many delights from its kitchen.

CHEF NIKK BURTON was raised in Queens, New York, and has been cooking with a passion since he was in middle school. In 2012, he moved to Orlando to begin a career at Walt Disney World. His tenure there included time at California Grill and as Head Chef at the Boardwalk Resort. Orlando’s blossoming food scene has drawn Chef Burton to join the downtown culinary community at the helm of The Monroe as Executive Chef. His fun yet familiar food flavors are a natural fit for The Monroe.

CHEF RAY COMISKEY is Vice President, Corporate Executive Chef at Seasons 52 and Bahama Breeze. Chef Comiskey has spent more than 30 years crafting unparalleled experiences centered around food and beverages. His culinary journey began during a high school vocational course, where he actively contributed to the operations of a local restaurant, ascending to the role of kitchen supervisor upon graduation. Chef Comiskey obtained an associate’s degree from The Culinary Institute of America in New York and a bachelor’s degree in Hotel and Restaurant Management from Johnson & Wales. He has served as Corporate Executive Chef for Morton’s in Chicago, Executive Chef Partner for The Capital Grille in Kansas City for 14 years, and Vice President, Corporate Executive Chef for Eddie V’s for 10 years.

CHEF MICHAEL COOPER began his culinary journey at 14 years old, working for a small Jewish deli, and has worked in restaurants since. He attended the University of Florida with a focus in applied mathematics, before opening several neighborhood restaurants in Orlando. In 2012, he joined the Luma on Park team as Garde Manger and worked his way to Chef de Cuisine in 2016. His distinguished culinary style has had a memorable impact on the culinary growth of Orlando; Chef Cooper’s experience in Michelin-starred restaurants of New York, Chicago and Washington, D.C. are evident in every dish he prepares. “I’m a firm believer in that simple, strong technique with clean flavors trumps fancy ingredients and preparation every time,” he says of his own culinary style. Cooper joined The Osprey team in 2020 as Executive Chef and, in 2024, accepted the role of Chef/Partner.

CHEF SCOTT COPELAND is the Executive Chef of The Chapman, bringing decades of culinary leadership and a passion for thoughtful, ingredient-driven cooking. His love for the kitchen began early, learning traditional Greek dishes alongside his grandmother. He went on to graduate from Baltimore Culinary College in 1991. Scott’s career has taken him through acclaimed kitchens including Walt Disney World—where he was part of the opening team at California Grill and first worked with Chef Cliff Pleau; and New York City’s legendary ’21 Club. Back in Orlando, he led chef-driven concepts as Chef de Cuisine at K Restaurant & Wine Bar, served as Executive Chef at Antonio’s La Fiamma, and was invited to cook at the James Beard House in NYC. He later became Chef/Owner of Artisan’s Table and continued developing talent and operations across Central Florida.

CHEF MATTHEW EILER is Chef de Cuisine at Disney’s BoardWalk Inn with over 20 years of experience in Michelin Star, Forbes Five Star, and AAA Five Diamond kitchens including The French Laundry, Per Se, and Montage at Palmetto Bluff. At Walt Disney World, Chef Matthew blossomed as a vital member of the culinary team at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, under the leadership of Chef Scott Hunnel. Today, Matthew showcases his passion for New American cuisine with classical influences on the seasonally driven menu at Flying Fish at Disney’s BoardWalk.

CHEF JOHN FRASER is the Michelin-recognized Chef and Partner of JF Restaurants, an award-winning hospitality group known for its imaginative fine dining concepts and elevated neighborhood dining. Throughout his career, he has garnered numerous accolades, including eight consecutive Michelin Stars at Dovetail, a Michelin Star at the acclaimed restaurant NIX, and most recently, a Michelin Star and the prestigious Service Award at Lilac. His restaurants have also earned critical acclaim from The New York Times, with three-star reviews for both Dovetail and 701 West, and top national rankings for IRIS and Ardor from Esquire and TimeOut. Fraser’s current concepts include restaurants in New York and Tampa. His newest, Obvio, opened in 2025, in partnership with Santa Cruz Co.

CHEF MATTHEW GALLAGHER is Vice President, Corporate Executive Chef at Yard House. He leads all culinary efforts in the research, development and ongoing evolution for the brand’s restaurants. Chef Gallagher joined Darden in 2010 as Executive Chef for The Capital Grille, and was promoted to Director of Culinary Deployment and Operations, managing menu deployment for six Darden brands. Prior to Darden, Chef Gallagher worked in locally inspired independent restaurants in New England. He also staged in Michelin and AA rated hotels and restaurants in England and Germany. Gallagher earned his Culinary and MBA degrees from Johnson & Wales University.

CHEF SCOTT HUNNEL is Walt Disney World’s Culinary Director and is responsible for transforming Victoria & Albert’s restaurant into the crown jewel of Disney’s Grand Floridian Resort & Spa. Victoria & Albert’s is one of only 26 restaurants in the country to receive both the AAA Five-Diamond Award and the coveted Forbes Travel Guide Five-Star Award. Certified by the American Culinary Federation and with more than 40 years in the industry, Hunnel was a James Beard nominee for “Best Chef in the South” for several years and was named Santé magazine’s “Culinary Professional of the Year.” In 2011, Chef Hunnel teamed up with Chef Arnaud Lallement to create Remy, the adults-only French-inspired fine dining experience for Disney Cruise Line.

CHEF MICHAEL LADUKE is Vice President, Corporate Executive Chef at The Capital Grille and Eddie V’s. He oversees the menu development and other culinary operations for the brands’ restaurants that are renowned for serving fresh seafood, luxury steaks and indulgent dining experiences. Chef LaDuke is a 30-year veteran of the food industry with key roles at Disney’s restaurant entities. He has had multiple national television appearances, including hosting “The Next Food Network Star” with Bobby Flay and Michael Symon, as well as judging Chef Morimoto on “Iron Chef America.” LaDuke was recognized as Central Florida “Chef of the Year” by Restaurant Forum magazine for his menu improvements to the Brown Derby Restaurant at Disney’s Hollywood Studios and was named to the “Premier Chefs of America” list in 1996.

CHEF LORDFER LALICON is Executive Chef and owner of Kaya and has over 20 years of experience in the restaurant industry as a chef and manager of renowned Michelin-starred and World’s Best restaurants such as Blue Hill (NYC, Stone Barns), Carbone/Major Food Group, The Oak Room and Maharlika. In 2013, Chef Lalicon moved back to his home state of Florida and introduced a new form of dining to Orlando as co-owner/chef at Kappo, a seven-seat chef’s table at the East End Market. The concept evolved into brick and mortar, Kadence, recipient of one star in the Michelin Guide and The Orlando Sentinel Critics’ Choice for best restaurant two years in a row (2018, 2019). A champion of community and family, you can often find him spending time with his wife and three kids or volunteering at The Edible Education Experience.

CHEF KEVIN LARSEN brings 21 years of passion, precision, and soul-driven cooking to AVA MediterrAegean Winter Park, where Mediterranean tradition meets modern expression. Chef Larsen’s cuisine reflects a deep respect for culture, family, and shared experiences around the table. His journey began early at the Technology Center of DuPage (TCD) in Illinois, where he trained in culinary arts during high school and rose to become a ProStart Regional and National Champion, earning the title of “Teen Iron Chef” at just 17 years old. Chef Larsen went on to work under some of the industry’s most respected names, and was a part of the team that earned back-to-back Michelin Stars in 2012 and 2013, for the Michelin-starred Lobby Restaurant and Avenues at The Peninsula Hotel Chicago.

CHEF WENDY LOPEZ is Chef Partner at Reyes Mezcaleria and was born in Michoacán, Mexico. She came to Florida in 1998 and studied at Le Cordon Bleu. In 2018, Lopez became Executive Chef at Reyes Mezcaleria where she was able to return to her Mexican culinary roots. Lopez is a continued advocate of the Orlando culinary community by supporting externship and mentorship programs with aspiring chefs. Lopez has made multiple appearances on The Food Network and has been recognized as Best Chef and Critic’s Choice in Orlando Magazine and Orlando Sentinel. Beyond the kitchen, she is passionate about inspiring the next generation of chefs. As a chef ambassador with Edible Education Experience, a grassroots program focused on garden-to-kitchen experiences, she teaches children how to transform ingredients into culinary magic.

CHEF GABRIEL MASSIP channels the soul of French terroir into his craft, sculpting bold flavor through global experience. Now shaping the culinary identity of Magnifica’s luxury platform, he brings together classical discipline and intuitive innovation. A graduate of Lycée Hélène Boucher, Gabriel’s early years were shaped in Michelin-starred kitchens across France and Australia, with a formative tenure under Jean-Georges Vongerichten at Lagoon at The St. Regis Bora Bora, before refining his voice in New York with Daniel Boulud and ultimately at Capa, Four Seasons Orlando—where he earned a Michelin star. His menus pair technical rigor with sensory elegance, shaped by years of travel and a reverence for product integrity.

CHEF MARIO PAGAN Chef Mario Pagán received his formal education at the prestigious Johnson & Wales University. After purchasing Chayote from his mentor, Chef Pagán then went on to open Lemongrass Pan-Asian Latino and Laurel Kitchen Art Bar. He is currently the owner and culinary mastermind behind five of Puerto Rico’s most esteemed restaurants. He also serves as the Culinary Director at the Dorado Beach Resort & Golf Club. In October 2023, Chef Pagán opened Chayote Barrio Kitchen, in Winter Park. Chef Pagán’s philosophy centers on respecting ingredients and promoting sustainability, which earned him a place in the James Beard Foundation’s State Department Culinary Diplomacy Chefs Partnership. One of his most significant collaborations has been with Chef José Andrés, raising awareness and support for World Central Kitchen and Chefs For Puerto Rico.

CHEFS JAMES & JULIE PETRAKIS both grew up in Winter Park, and met while studying at the acclaimed Culinary Institute of America in Hyde Park, New York. Today, James and Julie are culinary leaders spearheading Orlando’s burgeoning food movement with multiple award winning concepts in Orlando, including The Ravenous Pig, Cask & Larder and The Polite Pig. Their newest venture is The Ravenous Pig Brewing Company, a 3,000-square foot facility that produces namesake brews. They have both been recognized as semi-finalists by the James Beard Foundation for “Best Chef-South” for several consecutive years and “Outstanding Restaurateurs” in 2019. They are also authors of “The Ravenous Pig: Seasons of Florida” cookbook.

CHEF MICHAEL SAUER is an accomplished culinary leader serving as Executive Chef at Eddie V’s Prime Seafood in Orlando, where he brings decades of fine-dining experience to one of the brand’s flagship locations. With a career that began in entry-level kitchen roles and progressed through leadership positions, Michael has developed deep expertise in upscale steak and seafood concepts. His background includes executive culinary roles across premier Darden Restaurant brands, including Eddie V’s, The Capital Grille, and The Capital Burger. Known for his commitment to quality, precision, and team development, Michael plays a key role in delivering the elevated dining experience Eddie V’s is known for – pairing impeccably prepared cuisine with consistency, hospitality, and excellence.

CHEF TRACEY SHEPOS CENAMI grew up in a family that was always cooking, which inspired her path from at-home amateur to award-winning cookbook author. Before joining the Kendall-Jackson team in 2012, Chef Shepos Cenami worked for eight years as the executive chef for Stark Reality Restaurants. During her tenure there, she helped to open five restaurants and create a catering department. Chef Shepos Cenami is a vital member of the culinary team, specializing in wine country cuisine and artisanal cheeses. Her recipes have been published in magazines and newspapers, as well as the award-winning SEASON cookbook. She regularly competes on the Food Network against some of the country’s top chefs, including Bobby Flay, Alex Guarnaschelli, and Crista Luedtke, and she is a three-time winner of Guy’s Grocery Games.

CHEF HUY TIN was born and raised in Orlando and his culinary influence stems from his father, also a chef, who led multiple kitchens including the central kitchen of Orlando’s late theme park “Splendid China.” Starting in 2004, he began working in restaurants, exposing himself to a variety of cuisines including Japanese, Chinese, American, Thai and Brazilian. In 2012, he joined the team at Seito Baldwin Park, eventually earning the title of Executive Chef Partner of the Baldwin Park team. Chef Huy’s playful yet refined menu showcases his extensive culinary background and has earned him citywide acclaim, including Best Japanese (2020), Best Sushi (2020 – 2024), and Best Chef (2020, 2024) Reader’s Choice awards of Orlando Magazine and Best Sushi of Orlando Weekly’s Best of Orlando awards.