Norman’s

Michael Collantes, a celebrated chef with over 20 years in hospitality, earned his first Michelin star in 2022, a year after launching Soseki Modern Omakase in Orlando, FL. This intimate 10-seat restaurant offers a multi-course tasting menu featuring premium global fish and the bounty of Central Florida. In 2023, Michael expanded his influence with Sushi Saint, a temaki handroll and lounge concept in Orlando’s Creative Village, awarded a Michelin Bib Gourmand just three months after opening.

Throughout his career, Michael has worked with culinary legends like Wolfgang Puck, Joel Robuchon, Eric Ripert, and Masa Takayama, contributing to prestigious brands such as MGM, Aria Casino, Ritz-Carlton, SH Hotels, and One Hotel. His upcoming ventures, including Chez Les Copains, Taglish, Asin Filipino Tasting, and Perla’s Pizza Cocktails, are set to open in 2025. Michael also lends his expertise through consulting projects like Kaymana Beach in Dubai and Finn Food Hall in Houston.

Originally from Mexico City, Chef Andrés grew up in Puerto Vallarta, where his passion for cooking was inspired by his mother and grandmother. By age 14, his talent was evident as he mastered traditional recipes in his “first kitchen.” At 20, Andrés moved to Orlando, starting as a dishwasher for Marriott before pursuing culinary training at Le Cordon Bleu. A pivotal opportunity at Cítricos in Disney’s Grand Floridian refined his skills in fine dining and ignited his passion for exceptional cuisine.

In 2012, Andrés joined NORMAN’S, where Chef Norman Van Aken’s innovative New World Cuisine rekindled his love for his cultural roots. Rising to Executive Chef in 2013, he solidified his reputation for excellence.

Since 2021, as Chef de Cuisine at Cítricos, Andrés has led its reimagination, earning Michelin Guide recognition in 2022, 2023, and 2024 for his unwavering dedication to crafting extraordinary dining experiences.

Stefan Riemer is the Pastry Culinary Director on the F&B Culinary Development team for Walt Disney World. He grew up in Berlin, Germany, where his father owned a gelato business. Encouraged by his family, he started a pastry apprenticeship at age 16. After graduating he traveled and worked in Patisseries, Confectioneries, Chocolate Shops to master the science, techniques and to enhance his skills.

Chef Riemer became a certified master pastry chef in 1993 and worked in Germany, Switzerland, Indonesia, India and the United States. He was named a Top Ten Pastry Chef in North America by Dessert Professional. Chef Riemer has been making culinary magic at Disney since 1999 and in his current role, he drives product development, menu planning, provides training and mentoring, develops pastry menus and leads the concepts of Amorette’s Patisserie and The Ganachery at Disney Springs.

Camilo Velasco was born and raised in Cali, Colombia. While attending school in the United States, Velasco joined the team at Orlando’s AAA Five Diamond Award-winning restaurant, Victoria and Albert’s at Disney’s Grand Floridian Resort and Spa where he trained directly under James Beard Award-nominee, Chef Scott Hunnel. After some time, he then moved on to NORMAN’S at the Ritz Carlton Grand Lakes to work under the direction of James Beard Award-winning Chef Norman Van Aken.

Over the years, Chefs Velasco and Van Aken worked together to open two more Florida restaurants – Tuyo located in Miami and 1921 located in Mount Dora. In 2018 Camilo joined The Ravenous Pig as Chef de Cuisine, working closely with James Beard Award-nominees James and Julie Petrakis. After a year working with the Petrakis’ restaurant group, Velasco rejoined The Walt Disney Company as Chef for Disney’s Old Key West and Saratoga Springs Resort. After a couple of years in resort operations, he was then promoted to Chef de Cuisine for Animal Kingdom Park.