CHAYOTE BARRIO KITCHEN CHEF MARIO PAGÁN received his formal education at the prestigious Johnson & Wales University and honed his culinary skills under many renowned chefs, including his mentor, Alfredo Ayala, who founded Chayote Restaurant. A few years later, Chef Pagán purchased Chayote and 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, including MARIO PAGÁN, RAYA, and LA CENTRAL Rum Bar-Bacoa. He also serves as the Culinary Director at the Dorado Beach Resort & Golf Club, where he oversees MELAO by Mario Pagán and three additional restaurants. 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. Chef Pagán is also active in the James Beard Foundation and Chefs Collaborative. Chef Pagán has been a featured chef on Food Network’s “NEXT IRON CHEF” and host of 60 cooking shows on FOX Latino. He has co-authored books such as “Cocinas del Mundo: Caribe” and “La Gran Cocina Caribeña,” and contributed to “Waste Not,” a James Beard Foundation publication on food waste. 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. Chef Pagán supports St. Jude’s Children’s Hospital and runs his own charity, “Play it Forward with Mario & Friends,” which donates toys to foster children.

Tracey Shepos CenamiJFW

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.

Michael LaDukeEddie V’s

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.

James & Julie PetrakisRavenous Pig

CHEFS JAMES AND 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 concepts including: The Ravenous Pig (2007), Cask & Larder (2012), and The Polite Pig (2017). Their newest venture is The Ravenous Pig Brewing Company (2019). They have been recognized as semi-finalists by the James Beard Foundation for “Best Chef-South” for 7 consecutive years. The Ravenous Pig has received the Michelin accolade of Bib Gourmand for exceptional quality and value from 2022 to 2024. They have also received notable accolades from publications, such as Food & Wine, Saveur and Southern Living. They are also authors of The Ravenous Pig: Seasons of Florida cookbook.

Scott HunnelDisney

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.

John Rivers4 Rivers

CHEF JOHN RIVERS retired as President of a billion dollar company to pursue his dream of owning a restaurant. Opening in 2009, 4 Rivers Smokehouse quickly grew and went on to be named “The South’s Best BBQ” by Southern Living and ranked the “#1 BBQ Restaurant Chain” by MSN. 4R Foundation’s work, the Orlando-based 4Roots Farm, serves to inspire revolutionary change in the food system. Chef Rivers has been named one of the Restaurant Industry’s Power 20 Leaders by Restaurant Business & News, Restaurateur of the Year by Florida Restaurant and Lodging Association, and Orlando Magazine’s “50 Most Powerful, 15 to Watch.” Chef Rivers had the honor of cooking at the prestigious James Beard House and was twice named a finalist for the Ernst & Young Entrepreneur of the Year Award. Chef Rivers lives in Winter Park with his wife and two children.


Justice PlaceresOtto’s High Dive

CHEF JUSTICE PLACERES is a culinary artist and event professional with a passion for creating escapism through food. With a career that has taken them to some of the most prestigious events, including the US Open in New York, and Taste of the Senses at Epcot food and wine, Chef Placeres has become a trusted name in bringing visions to life—whether it’s a cozy family focused dinner party or a grand banquet. Chef Placeres believes that every dish should tell a story, and pay homage to their Cuban and Floridian roots. Outside of the kitchen, he enjoys sharing meals with family and friends, exploring new cuisines across the country, and curating unconventional events. With a heart for hospitality and a commitment to excellence, he continues to inspire and delight through their culinary creations. 

Ryan SandAva Mediterranean

CHEF RYAN SAND was born and raised in Winter Park and discovered his passion for cooking in high school while working in restaurants. After graduating from the Culinary Institute of America in Hyde Park, New York, Ryan launched his culinary career with an internship under Chef Daniel Boulud at Café Boulud in NYC. He refined his skills at Blue Hill at Stone Barns with Chef Dan Barber, and with Chef Thomas Keller, working at Per Se and later at Bouchon Bakery & Café. Now the Executive Chef at AVA MediterrAgean and AVA MM, Chef Sand oversees kitchen operations and menu development, focusing on seasonally driven, shareable modern flavors from the Mediterranean and the Cycladic Islands. His menus emphasize simplicity and highlight the exceptional quality of locally and globally sourced ingredients.

Matthew Gallagher Yard House

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.

Ray Comiskey Seasons 52 & Bahama Breeze

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.

Tucker TaylorTucker Farms, JFW

CHEF TUCKER TAYLOR grew up outside of Jacksonville on a three-acre plot of land where he helped his father tend their garden each summer. He earned his bachelor’s degree in business administration from the University of Florida but quickly realized he would rather be outside gardening. He returned to the University of Florida to pursue a second degree in agriculture. Upon graduating, Tucker moved to Oregon, where he designed and managed his first organic farm. He later worked outside of Atlanta managing the production of specialty produce before moving back to the West Coast to take a job as a grower for Thomas Keller’s The French Laundry in Napa Valley. In 2013, he seized the opportunity to join Kendall-Jackson and redesign their famous culinary gardens.

Kristoffer AndersonJaleo

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.

Lordfer LaliconKaya

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.

Huy TinSeito BP

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.

Michael CooperThe Osprey

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 re-committing to the culinary world and 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 DC 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.


Nikk BurtonThe Monroe

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.

Wendy LopezReyes Mezcaleria

CHEF WENDY LOPEZ came to Florida in 1998. She studied at Le Cordon Bleu before diving into the Orlando culinary scene. In 2018, she accepted the position of Executive Chef at Reyes Mezcaleria where she is 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. Chef Lopez has made multiple appearances on The Food Network and has been recognized as Best Chef and Critics’ Choice in Orlando Magazine and Orlando Sentinel. Beyond the kitchen, Chef Lopez is passionate about education and inspiring the next generation of chefs. As a chef ambassador with Edible Education Experience, a grassroots culinary program focused on garden-to-kitchen experiences, she often teaches children how to transform ingredients into culinary magic.