Our Chef Partners

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 soon-to-open, 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 soon-to-open 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 soon-to-open 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 soon-to-open Wolfgang Puck’s Bar and Bites.

Lorena Garcia, Celebrity Chef

Venezuelan-born restaurateur, philanthropist, TV personality, TV producer, and published author. Lorena Garcia is currently one of the country’s leading chefs, well known for numerous TV series, a successful chain of restaurants, and cookbooks. On the heels of the success of her first cookbook, Lorena Garcia’s New Latin Classics, Garcia has taken her love of cooking to the next level by creating the Lorena Bella Kitchen Collection for HSN. Recognizing a need for great comfort food for stressed-out travelers, in February 2011 she brought her talents as an executive chef to Miami International Airport (in American Airlines terminal) with the opening of Lorena Garcia Cocina, a healthier take on traditional Latin cuisine. She partnered with MCA on menu at the Bacardi Mojito bar at MIA as well. Garcia will now bring her delicious Latin flavor to travelers with Lorena Garcia Tapas, an eatery available at several international airports.” Garcia competed on Bravo’s “Top Chef Masters,” season four among a dozen award-winning chefs for the title and $100,000 for their charity of choice. Garcia has also served as a judge on “Cocineros al limite,” and Telemundo’s “Top Chef: Estrellas”.