We met with Central Florida’s TOP CHEFS’ and learned of their distinctive styles and personalities, starting with world-renowned Norman Van Aken, Founding Father of New World Cuisine, who’s cleverly tucked into a sculpture at the Modernism Museum, a partner to 1921 by Norman Van Aken. Brandon McGlamery, the James Beard-nominated talent behind Prato, Luma and Luke’s, and his team don’t like to take themselves too seriously outside the kitchen. Italian virtuoso Francesco Aiello is most at home when he’s cooking seafood, while Jerry Craft savors each swirl of wine as a sommelier. Husband-and-wife team James and Julie Petrakis have revolutionized the gastropub and are particularly fond of the pig. At blu on the Avenue and 310 Park South, Tony Krueger proves that he’s the lobster whisperer, and Jason Klingensmith of Hamilton’s Kitchen has never met a tilefish he didn’t like. Sugar is the star at The Glass Knife, Stuart Whitfield’s new pastry shop and café. Central Florida is fast becoming a powerhouse foodie destination, and our TOP CHEFS are leading the way.
CHEF NORMAN VAN AKEN
1921
What is your favorite dish to prepare?
Our Sunday Suppers at 1921, where it’s less about me as the chef and more about all of us sharing food and quality time.
What famous chef would you love to cook with?
Jacques Pepin, whom I had the pleasure of cooking for. I admire his renaissance sensibilities and loving nature.
What city inspires you most?
I’ll go with New Orleans. The joy is to volley between the grande dames and the newly created places.
What is your favorite way to spend a day off?
Bobbing along the shoreline in a nicely outfitted boat with my family.
What would be your last meal on earth?
It would include caramelized plantains and black beans, the first foods I tasted when I got to Key West.
CHEF BRANDON McGLAMERY
PRATO • LUMA • LUKE’S
What is your favorite dish to prepare?
Beef cheeks or pork belly, cooked slow and low, on my Big Green Egg.
What famous chef would you love to cook with?
Either the late Michel Richard or Jean-Louis Palladin.
What city inspires you most?
It changes annually. This year I’m going to Milan, Montreal and Minneapolis, and I’m hoping to find inspiration from all three.
What is your favorite way to spend a day off?
Fishing and fixing fine, fun food with my family.
What would be your last meal on earth?
Caviar, popcorn, bad-ass barbecue, tacos, all washed down with lots of champagne and tequila.
CHEF JAMES & JULIE PETRAKIS
THE RAVENOUS PIG
What is your favorite dish to prepare?
Freshly caught redfish “on the half shell.” I love this way of grilling fish, skin side down, scales and all.
What famous chef would you love to cook with?
I’ve always respected Eric Ripert’s way of preparing dishes, particularly seafood.
What city inspires you most?
Definitely New York. Julie and I loved living in the city, and we were constantly inspired by the diverse cuisine.
What is your favorite way to spend a day off?
Fly-fishing for tarpon or redfish.
What would be your last meal on earth?
It’s so hard to pick just one, but I’d have to say my Ya-Ya’s lamb moussaka.
CHEF JASON KLINGENSMITH
HAMILTON’S KITCHEN, THE ALFOND INN
What is your favorite dish to prepare?
That’s the hardest question for a chef. I can’t pick just one, but it would definitely be seafood-inspired.
What famous chef would you love to cook with?
I would love to have cooked with the great French pioneer Auguste Escoffier.
What city inspires you most?
My hometown of Miami. Just like my food, it’s colorful, sexy and full of energy.
What is your favorite way to spend a day off?
That’s a no-brainer: fishing on my flats boat.
What would be your last meal on earth?
Dry-aged ribeye, truffle fries, foie gras butter, and a bottle of Sine Qua Non Five Shooter grenache.
CHEF JERRY CRAFT
APRONS COOKING SCHOOL
What is your favorite dish to prepare?
It changes almost daily; right now, I’m into everything peach.
What famous chef would you love to cook with?
Julia Child, without a doubt. I loved her passion for educating people on making excellent food.
What city inspires you most?
Orlando! The culinary scene is exploding. It’s an amazing place to be as food takes center stage.
What is your favorite way to spend a day off?
With my husband, Mark, at the beach.
What would be your last meal on earth?
I’m a steak-and-potatoes guy at heart. I’d take family and friends to Hillstone for a Hawaiian ribeye, loaded potato, a glass of Chappellet cab, and the walnut brownie for dessert.
CHEF TONY KRUEGER
310 PARK SOUTH • BLU ON THE AVENUE
What is your favorite dish to prepare?
Linguini con vongole. There’s magic that happens in a sauce with fresh clams, a little garlic and extra-virgin olive oil.
What famous chef would you love to cook with?
Chef Jacques Pepin — I watch him and try to express my passion just as he does. He’s truly a master of the trade.
What city inspires you most?
Miami for its diversity in food. And who doesn’t love swaying palm trees?
What is your favorite way to spend a day off?
I enjoy spending time with my family, cutting the grass, and time on the beach.
What would be your last meal on earth?
Hands-down, my last meal would be chicken wings. I love them crispy and super spicy. Oh, and an ice-cold Miller Lite.
CHEF FRANCESCO AIELLO
FRANCESCO’S RISTORANTE
What is your favorite dish to prepare?
My passions are fish and seafood. Many wonderful dishes can be created with the fruits of the sea.
What famous chef would you love to cook with?
Carlo Cracco. He’s creative and passionate about his dishes. We share a love of Italian culture.
What city inspires you most?
Palermo, Sicily, where I learned about the beauty of the food in my country and found my passion for cooking.
What is your favorite way to spend a day off?
Taking a road trip in a fast car to get out of the city and visit one of my favorite restaurants.
What would be your last meal on earth?
Frutti di mare, a beautiful dish of fresh seafood in a light white wine and anisette sauce, paired with a glass of falanghina.
CHEF STUART WHITFIELD
THE GLASS KNIFE
What is your favorite dish to prepare?
They’re fun, and most people have an emotional tie to them. They may be simplistic, but a really good cookie is not easy.
What famous chef would you love to cook with?
Dominique Ansel. He is a master of our craft, and I admire his innovative approach that balances creativity and tradition.
What city inspires you most?
New York City — it’s where my culinary career began. The food scene is continually changing, so there’s always something new to discover.
What is your favorite way to spend a day off?
Taking the time to relax and catch up with family and friends.
What would be your last meal on earth?
A bowl of sugary breakfast cereal. The biggest I could find.
CENTRAL FLORIDA’S TOP CHEFS
We met with Central Florida’s TOP CHEFS’ and learned of their distinctive styles and personalities, starting with world-renowned Norman Van Aken, Founding Father of New World Cuisine, who’s cleverly tucked into a sculpture at the Modernism Museum, a partner to 1921 by Norman Van Aken. Brandon McGlamery, the James Beard-nominated talent behind Prato, Luma and Luke’s, and his team don’t like to take themselves too seriously outside the kitchen. Italian virtuoso Francesco Aiello is most at home when he’s cooking seafood, while Jerry Craft savors each swirl of wine as a sommelier. Husband-and-wife team James and Julie Petrakis have revolutionized the gastropub and are particularly fond of the pig. At blu on the Avenue and 310 Park South, Tony Krueger proves that he’s the lobster whisperer, and Jason Klingensmith of Hamilton’s Kitchen has never met a tilefish he didn’t like. Sugar is the star at The Glass Knife, Stuart Whitfield’s new pastry shop and café. Central Florida is fast becoming a powerhouse foodie destination, and our TOP CHEFS are leading the way.
CHEF NORMAN VAN AKEN
1921
What is your favorite dish to prepare?
Our Sunday Suppers at 1921, where it’s less about me as the chef and more about all of us sharing food and quality time.
What famous chef would you love to cook with?
Jacques Pepin, whom I had the pleasure of cooking for. I admire his renaissance sensibilities and loving nature.
What city inspires you most?
I’ll go with New Orleans. The joy is to volley between the grande dames and the newly created places.
What is your favorite way to spend a day off?
Bobbing along the shoreline in a nicely outfitted boat with my family.
What would be your last meal on earth?
It would include caramelized plantains and black beans, the first foods I tasted when I got to Key West.
CHEF BRANDON McGLAMERY
PRATO • LUMA • LUKE’S
What is your favorite dish to prepare?
Beef cheeks or pork belly, cooked slow and low, on my Big Green Egg.
What famous chef would you love to cook with?
Either the late Michel Richard or Jean-Louis Palladin.
What city inspires you most?
It changes annually. This year I’m going to Milan, Montreal and Minneapolis, and I’m hoping to find inspiration from all three.
What is your favorite way to spend a day off?
Fishing and fixing fine, fun food with my family.
What would be your last meal on earth?
Caviar, popcorn, bad-ass barbecue, tacos, all washed down with lots of champagne and tequila.
CHEF JAMES & JULIE PETRAKIS
THE RAVENOUS PIG
What is your favorite dish to prepare?
Freshly caught redfish “on the half shell.” I love this way of grilling fish, skin side down, scales and all.
What famous chef would you love to cook with?
I’ve always respected Eric Ripert’s way of preparing dishes, particularly seafood.
What city inspires you most?
Definitely New York. Julie and I loved living in the city, and we were constantly inspired by the diverse cuisine.
What is your favorite way to spend a day off?
Fly-fishing for tarpon or redfish.
What would be your last meal on earth?
It’s so hard to pick just one, but I’d have to say my Ya-Ya’s lamb moussaka.
CHEF JASON KLINGENSMITH
HAMILTON’S KITCHEN, THE ALFOND INN
What is your favorite dish to prepare?
That’s the hardest question for a chef. I can’t pick just one, but it would definitely be seafood-inspired.
What famous chef would you love to cook with?
I would love to have cooked with the great French pioneer Auguste Escoffier.
What city inspires you most?
My hometown of Miami. Just like my food, it’s colorful, sexy and full of energy.
What is your favorite way to spend a day off?
That’s a no-brainer: fishing on my flats boat.
What would be your last meal on earth?
Dry-aged ribeye, truffle fries, foie gras butter, and a bottle of Sine Qua Non Five Shooter grenache.
CHEF JERRY CRAFT
APRONS COOKING SCHOOL
What is your favorite dish to prepare?
It changes almost daily; right now, I’m into everything peach.
What famous chef would you love to cook with?
Julia Child, without a doubt. I loved her passion for educating people on making excellent food.
What city inspires you most?
Orlando! The culinary scene is exploding. It’s an amazing place to be as food takes center stage.
What is your favorite way to spend a day off?
With my husband, Mark, at the beach.
What would be your last meal on earth?
I’m a steak-and-potatoes guy at heart. I’d take family and friends to Hillstone for a Hawaiian ribeye, loaded potato, a glass of Chappellet cab, and the walnut brownie for dessert.
CHEF TONY KRUEGER
310 PARK SOUTH • BLU ON THE AVENUE
What is your favorite dish to prepare?
Linguini con vongole. There’s magic that happens in a sauce with fresh clams, a little garlic and extra-virgin olive oil.
What famous chef would you love to cook with?
Chef Jacques Pepin — I watch him and try to express my passion just as he does. He’s truly a master of the trade.
What city inspires you most?
Miami for its diversity in food. And who doesn’t love swaying palm trees?
What is your favorite way to spend a day off?
I enjoy spending time with my family, cutting the grass, and time on the beach.
What would be your last meal on earth?
Hands-down, my last meal would be chicken wings. I love them crispy and super spicy. Oh, and an ice-cold Miller Lite.
CHEF FRANCESCO AIELLO
FRANCESCO’S RISTORANTE
What is your favorite dish to prepare?
My passions are fish and seafood. Many wonderful dishes can be created with the fruits of the sea.
What famous chef would you love to cook with?
Carlo Cracco. He’s creative and passionate about his dishes. We share a love of Italian culture.
What city inspires you most?
Palermo, Sicily, where I learned about the beauty of the food in my country and found my passion for cooking.
What is your favorite way to spend a day off?
Taking a road trip in a fast car to get out of the city and visit one of my favorite restaurants.
What would be your last meal on earth?
Frutti di mare, a beautiful dish of fresh seafood in a light white wine and anisette sauce, paired with a glass of falanghina.
CHEF STUART WHITFIELD
THE GLASS KNIFE
What is your favorite dish to prepare?
They’re fun, and most people have an emotional tie to them. They may be simplistic, but a really good cookie is not easy.
What famous chef would you love to cook with?
Dominique Ansel. He is a master of our craft, and I admire his innovative approach that balances creativity and tradition.
What city inspires you most?
New York City — it’s where my culinary career began. The food scene is continually changing, so there’s always something new to discover.
What is your favorite way to spend a day off?
Taking the time to relax and catch up with family and friends.
What would be your last meal on earth?
A bowl of sugary breakfast cereal. The biggest I could find.