Art Smith


CHEF ART SMITH is owner of Chef Art Smith’s Homecomin’ Florida Kitchen & Southern Shine Bar at Disney Springs at the Walt Disney World Resort, Blue Door Kitchen & Garden in Chicago and Art Smith’s Reunion at Chicago’s Navy Pier.

Smith has received two James Beard Foundation awards, and is the author of several cookbooks including “Back to the Table: The Reunion of Food and Family.” In 2003, he founded Common Threads, a non-profit helping low-income children cook wholesome and affordable meals.

Smith’s culinary influence is global. In 2012, he became part of the U.S. State Department’s Diplomatic Culinary Partnership, developed in conjunction with the James Beard Foundation. His strategic missions have included trips to the Middle East and Cuba.

In 2008, Art Smith received an Honorary MBA Degree from the Dedman School of Hospitality at Florida State University. In 2012, he received an Honorary Doctorate degree in the culinary arts from Johnson and Wales University, North Miami Campus.

In 2015, Smith launched Reunion, Florida Garden and Kitchen School, near his childhood home in Jasper, Fla. Smith lives in Chicago with his husband, the artist Jesus Salgueiro, their four children Zumy, Zuky, Brando and Angel.


Kris AndersonJaleo

CHEF KRIS ANDERSON is Head Chef of Jaleo at Disney Springs, where he oversees all aspects of the day-to-day culinary operations. His oversight ensures the perfect execution of the menu, while highlighting the spirit and flavors of Spain in each dish. Chef Anderson attended Le Cordon Bleu College of Culinary Arts and worked alongside TV personality and restaurateur Chef Emeril Lagasse. In 2018, Anderson joined José Andrés’ team and in March 2022, Anderson accepted the leading role at Jaleo at Disney Springs. Having just returned from Dubai to open the brand’s fifth location, Anderson worked alongside Chef José Andrés, introducing Jaleo’s famous Spanish cuisine with visitors for the first time. As a local to Central Florida, Anderson is thrilled to be among the accomplished chefs participating in the 2023 Orlando Wine Festival & Auction.

Ray Comiskey

Ray Comiskey Eddie V’s

CHEF RAY COMISKEY is Executive Chef at Eddie V’s. He leads the research, conceptualization and development of its signature food and beverage menu. With more than 30 years in the restaurant and culinary industries, Chef Comiskey has dedicated most of his life to creating unique and unforgettable experiences around food and drink. Chef Comiskey earned an associate’s degree from The Culinary Institute of America in New York and a bachelor’s in Hotel and Restaurant Management from Johnson & Wales. He has worked as corporate executive chef for Morton’s in Chicago and executive partner chef for The Capital Grille in Kansas City. Chef Comiskey has served as vice president and corporate chef for Eddie V’s since 2014.

Chef Mathew Gallagher

Mathew Gallagher Seasons 52

CHEF MATTHEW GALLAGHER is Executive Chef at Seasons 52. He leads all culinary efforts in the ongoing evolution of the Seasons 52 menu. Gallagher joined Darden in 2010 as Executive Chef for The Capital Grille and was promoted to Director of Culinary Operations supporting Darden’s Specialty Brands in 2013. Most recently, he served as Director, Culinary Deployment and Operations, managing menu deployment for six Darden brands with more than 400 locations and $1.6B in sales. Prior to Darden, Chef Matthew worked in locally inspired independent restaurants in New England. He also staged in Michelin and AA rated hotels and restaurants in England and Germany. Chef Matthew earned his Culinary and MBA degrees from Johnson & Wales University.


Scott Hunnel Victoria & Albert’s

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 FiveStar 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, Hunnel teamed up with Chef Arnaud Lallement to create Remy, the adults-only French-inspired fine dining experience for Disney Cruise Line.

Carlito Jocson

Carlito JocsonYard House

CHEF CARLITO JOCSON joined Yard House in 1998 as Executive Chef, introducing global flavors and signature menu items through food development and innovation. He has more than 35 years experience in the restaurant industry, with previous roles at Southern California-based restaurants such as Chez Panache, Prego Ristorante and Antonello Ristorante. Early in his career, Jocson was named “Best New Chef” of Orange County. He is a native of Orange County, Calif. and now resides in Nashville, Tenn. He considers his family his biggest accomplishment. He and his wife, Elizabeth, have been married more than 30 years and share four children and four grandchildren.

Melissa Kelly

Melissa Kelly Primo

CHEF MELISSA KELLY is the Executive Chef and Proprietor of the critically-acclaimed Primo in Maine. She is the 1999 and 2013 James Beard Foundation Award winner of the American Express Best Chef: Northeast Award, the first 2-time winner of the recognition. She graduated first in her class from The Culinary Institute of America and her resume includes stints with such culinary luminaries as Larry Forgione and Alice Waters. Chef Kelly has been recognized by Food & Wine Magazine, Bon Appetit, Gourmet, The New York Times, Travel & Leisure, Conde Nast Traveler, Town and Country and New York Magazine. In 2003, she partnered with J.W. Marriot to open a second Primo location in Orlando and since then a third in Arizona.

James and Julie Petrakis

James and Julie Petrakis The Ravenous Pig

CHEFS JAMES AND JULIE PETRAKIS, both grew up in Winter Park, Fla., 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-squarefoot 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.

Michael LaDuke

Michael LaDuke The Capital Grille

CHEF MICHAEL LADUKE is Executive Chef at The Capital Grille. He oversees the overall menu development and other culinary operations for the brand’s restaurants that are renowned for serving luxury steaks, seafood and fresh twists on appetizers and sides. 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.” Chef 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.


Lordfer Lalicon Kaya

CHEF LORDFER LALICON is Executive Chef and owner of Kaya and has over 20 years experience in the restaurant industry as a chef and manager working at renowned Michelinstarred and World’s Best restaurants such as Blue Hill (NYC, Stone Barns), Carbone/ Major Food Group, The Oak Room and Maharlika. In 2013, he moved back to his home state of Florida to contribute to the growing local culinary scene by introducing 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 took off and evolved into brick and mortar, Kadence, recipient of multiple accolades including one star in the Michelin Guide and The Orlando Sentinel critic’s 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 soonto-be three kids or volunteering at The Edible Education Experience (Emeril Lagasse Foundation Kitchen House and Culinary Garden) as a chef ambassador and youth program instructor.


Ramón Martínez Jaleo

CHEF RAMÓN MARTÍNEZ is Culinary Director and Executive Chef of Jaleo. Prior to overseeing all Jaleo operations, Ramón was head chef of Jaleo in downtown, Washington, D.C. and Crystal City. Before moving to Washington, D.C., he was the chef at Restaurante Las Vegas in Manresa, Spain where he worked alongside one of the country’s top sommeliers, Pilar García Comas. Prior to that, Ramon worked at Hostal SPORT in Falset, Priorat, where he learned traditional Catalan cuisine and cooking techniques from two grandmothers. Ramón has also worked alongside some of Spain’s top chefs and at the finest restaurants in the country including Hacienda Benazuza, Ferran Adria’s restaurant located just outside of Sevilla; Joan Roca’s El Celler de Can Roca; and Martin Berasategui’s eponymous restaurant in the Basque Country.


John Tesar Knife and Spoon

CHEF JOHN TESAR was called “the single most talented cook I ever worked with” by Anthony Bourdain. He has opened two acclaimed restaurants in Dallas that have been named among the best in the country by Bon Appétit, Eater, Gayot and Esquire. He has garnered praise from Food & Wine and The New York Times, has appeared on “The Today Show” and “The Early Show” and is a two-time contestant on Bravo’s “Top Chef.” Never one to slow down, Tesar continues to expand the Knife brand. Knife & Spoon at The Ritz-Carlton Orlando, Grande Lakes, opened in 2020 and added to the luxury resort’s diverse collection of food and beverage outlets. Merging Chef Tesar’s cutting-edge meat and seafood techniques and offering an array of steakhouse favorites while emphasizing local seafood dishes. Knife and Spoon was awarded a coveted Michelin Star in the 2022 edition of the MICHELIN Guide Florida.

Orlando Wine Festival and Auction package purchases benefit the Orlando Magic Youth Foundation.The Orlando Magic Youth Foundation is a registered 501(c)(3). A copy of the official registration and financial information may be obtained from the Division of Consumer Services by calling toll-free, within the state 800-HELP-FLA, or by visiting Registration does not imply endorsement, approval, or recommendation by the state. IRS registration #59-2940230. Your gift is tax deductible as a charitable contribution only to the extent that it exceeds the value of goods or services you received in exchange. Please consult your tax professional for the most up to date and complete information on tax deductibility.