Featured Chefs
experienced & professional
Chefs James & Julie Petrakis
James and Julie Petrakis are recipients of five coveted James Beard Award nominations. Their work has been lauded by Food & Wine, Saveur, Southern Living, Wall Street Journal, New York Times and other highly respected media outlets. The have authored the cookbook, The Ravenous Pig: Seasons of Florida and are owner / executive chefs at award-winning The Ravenous Pig, Swine & Sons Provisions and The Polite Pig at Disney Springs® at Walt Disney World Resort in Orlando. Veterans of some of the nations’s most notable and innovative restaurants, the Petrakis couple has developed their classic techniques and passion for cooking with the best of the best. You can enjoy their culinary mastery at Orlando International Airport’s Cask & Larder and Provisions by Cask & Larder.
International Award Winning Chef Art Smith
Executive Chef, Restaurateur and Celebrity Chef Art Smith is world reknown for his culinary expertise and social consciousness. He is the former personal chef to Oprah Winfrey and executive chef/co-owner of Blue Door Kitchen and Garden, Southern Art and Bourbon Bar, Homecomin’: Florida Kitchen and Southern Shine at Disney Springs® at Walt Disney World Resort in Orlando, as well as Art Bird & Whiskey Bar at Grand Central Terminal in New York City. He regularly contributes to Standup magazine, which helps raise awareness of the long-term, damaging effects of bullying. Chef Art’s recipes have been featured in Dr. Dean Ornish’s cookbook, The Spectrum as well as his own cookbooks. You can enjoy his culinary mastery at Orlando International Airport’s Sunshine Diner.
George Miliotes, Master Sommelier
One of 274 Master Sommeliers in the world, George Miliotes is a passionate educator and curator of wines. His belief in education and knowledge-sharing translates to all of his concepts, including Wine Bar George at Walt Disney Resort Disney Springs, the only Master Sommelier-led wine bar in Florida. In March 2007, Miliotes became a Master Sommelier, passing a series of rigorous examinations that require the candidate to identify grape variety, country of origin, district of origin and vintage of wines by taste and sight alone. From 2002 – 2016, he oversaw all aspects of wine culture for Darden including The Capital Grille and Eddie V’s, and was one of the founders of Seasons 52. George led the development of their award-winning wine lists and educated and motivated service teams about wine in order to deliver exceptional guest experiences. Ever a student of wine and wine-making, Master Sommelier George ventures annually to wine-growing regions around the world, from France to South Africa. He has created partnerships and long-lasting relationships with some of the world’s best vintners. George is also actively involved in the winemaking process where the custom blends guests love are created. You can enjoy the culinary mastery and superior wine selection at Orlando International Airport’s Wine Bar George.
International Award Winning Chef Wolfgang Puck
Internationally recognized, multiple award-winning and respected around the world, Chef Wolfgang Puck is a name synonymous with culinary excellence and innovation. Since his early beginnings with his flagship West Hollywood restaurant, Spago, Wolfgang Puck has opened restaurants across the globe, including airport restaurants. His commitment to the WELL (Wolfgang’s Eat Love Live) philosophy means every dish is locally sourced with fresh ingredients and humanely raised animal products. Every concept he creates becomes a must-visit destination, whether it is in the airport or on the street. You can enjoy the culinary mastery and innovative menus that Chef Wolgang Puck and the Wolfgang Puck brand has become known for at Ronald Reagan Washington National Airport’s Wolfgang Puck’s Bar and Bites.
Chef Ryan DePersio
Chef Ryan DePersio, recognized as one of New Jersey’s most talented and respected chefs, executive chef Ryan DePersio brings a wealth of epicurean knowledge and award-winning experience to all of his kitchens.
Coming from a close-knit Italian family with a mom, Fascino pastry chef Cynthia DePersio who set high standards for home cooking, and grandmothers whose meals were legendary Ryan knew early on that cooking was what he wanted to do. After NY Restaurant School, Ryan worked at Bouley Bakery and Judson Grill, then traveled to Paris to work at the one-star Michelin restaurant, La Brasserie. Back in the states, Ryan’s talent was recognized by Jean Georges Vongerichten, who hired him first at Vong and then promoted him to the four-star restaurant, Jean Georges. After two years there, he traveled to Florence and worked at the two-star Enoteca Pinchiorri
At The Kitchen Step DePersio flexes his modern-american muscle, delivering a menu that regularly changes the seasons and features the best of what local markets have to offer in regard to ingredients and flavor. You can enjoy the culinary mastery at Newark Liberty International Airport Kitchen Step.