Norman’s
- When
- February 28, 2025
- Where
-
Norman’s
7924 Via Dellagio Way
Orlando, FL
Chef Norman Van Aken, the award-winning Florida chef, will be your host at his Orlando restaurant, NORMAN’S. Guests will be welcomed by a cocktail reception with passed hors d’oeuvres. This 90/90 event will feature a group of talented Orlando chefs, each creating and presenting a selection from our 5-course menu.
Highlights
- Welcome cocktail reception
- 5-course fine-dining menu with wine pairing
- Seating for 90 guests
- Select group of Orlando chefs presenting various courses and hors d’oeuvres, including Chefs Andres Mendoza, Carlos Robles Molina, Kyle Rhodes, Camilo Velasco, Stefan Riemer, and Gloriann Rivera
Details
- For more information, contact NORMAN’S or review event details
- Proceeds will support the Jacques Pépin Foundation. Your ticket purchase helps transform lives through culinary education, and we deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
Event Host
Norman Van Aken
Chef, author and owner, Norman’s
Florida’s culinary icon, Norman Van Aken is known for introducing the term “Fusion” into the vocabulary of global cuisine. He is the only Floridian Chef recipient of the James Beard Foundation’s “Who’s Who”. He’s been a semifinalist for the “Best Chef in America”, and NORMAN’S was nominated as a finalist for “Best Restaurant in America”. He was honored alongside Alice Waters, Paul Prudhomme and Mark Miller as “One of the Founders of New American Cuisine” at Spain’s “Madrid Fusión” summit.
Guest Chefs
Andres Mendoza
Chef de Cuisine, Citricos
Originally from Mexico City, Chef Andrés trained at Le Cordon Bleu and gained experience at Disney’s Cítricos. In 2012, he joined NORMAN’S, embracing New World Cuisine. Returning to Cítricos in 2021 as Chef de Cuisine, he earned three Michelin Guide recognitions for his passion and dedication to excellence.
Carlos Robles Molina
Chef de Cuisine, NORMAN’S
Chef Carlos Robles Molina, born in San Juan, Puerto Rico, discovered his passion for cooking in his family kitchen. Starting as a kitchen assistant at Paradisus Resort, he quickly advanced to Chef de Partie. At Disney's Citricos, he honed his craft, later joining NORMAN’S as Sous Chef. Promoted to Chef de Cuisine in 2019, Carlos embodies leadership and optimism.
Kyle Rhodes
Sous Chef, NORMAN’S
Kyle began his culinary career at Bernard’s Surf in Cocoa Beach, mastering front-of-house and kitchen skills. After Keiser University, he worked at Disney’s Vero Beach Resort, gaining experience. He later joined NORMAN’S at the Ritz-Carlton, contributed to opening Walt Disney World’s Swan and Dolphin Reserve, and now thrives as Sous Chef.
Stefan Riemer
Pastry culinary director, Walt Disney World
Stefan Riemer, Pastry Culinary Director at Walt Disney World, was named a Top Ten Pastry Chef by Dessert Professional. Since 1999, he has driven product development, menu planning, training, and mentoring. He also develops pastry menus and leads Amorette’s Patisserie and The Ganachery at Disney Springs.
Gloriann Rivera
Pastry chef, NORMAN’S
Chef Gloriann Rivera graduated from Le Cordon Bleu in 2012 and worked with esteemed chefs Brandon McGlamery and Brian Cernell at Prato and Luma. In 2016, she joined Chef Norman Van Aken at 1921, leading the pastry and baking programs. She cooked twice for The James Beard Foundation and has been integral to Chef Van Aken’s team for nearly a decade.
Camilo Velasco
Chef de Cuisine, Animal Kingdom Park
While attending school, Camilo Velasco joined the team at Orlando’s Award-winning, Victoria and Albert’s at Disney’s Grand Floridian Resort and Spa. Here he trained under James Beard Award-nominee, Chef Scott Hunnel. 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.
Ryne Wood
Sous chef, NORMAN’S
Chef Ryne moved to Orlando in 2015, graduating from the esteemed Valencia Culinary Program. They refined their skills at NORMAN’S, contributed to the James Beard-nominated team, and played a key role at Wave Hotel, where BACAN earned Michelin Guide recognition in six months. Chef Ryne later led BACAN to win the prestigious AA 4 Diamond award.
