Chef Raul Bosch – Foodie Catering

Born and raised on the warm, tropical coast of Columbia, Chef Raul Bosch, the soft spoken and friendly owner of “Foodie Catering,” became interested in cooking by helping his grandmother prepare breakfast items and pastries for sale, often waking at 5 am just to help out. Later, after completing high school, Chef Raul worked at a local hotel just to get his foot in the door, and eventually made it to the kitchen. There, he became enamored by the art and style of cooking for the guests, and the hotel’s Chef encouraged him to go to school if he was really interested in making it a career.

That was all the urging young Raul Bosch needed, and he soon packed up and headed to New York City, working at different restaurants during the day and attending a prestigious restaurant school at night. Upon graduating, he interned at the Waldorf Astoria, but also made it a point to follow famous Chefs and learn from them, working in many, many of the famous and elite restaurants in the Big Apple. “I always wanted to work in ‘happening’ places, such as the “High Tier” Restaurant at The Metropolitan Opera, and many others, and I feel this has given me a great sense of scope in what makes a menu, a meal, or even a dish exciting and delightful, both in taste and in presentation.”


After being offered the chance to open an Italian restaurant in Central Florida, Chef Raul became an MVP in the local Orlando food circles. From The Grand Cypress, to The Floridian, and the Disney World Hotels and Resorts, he plied his trade with an eye for creativity and a desire to always innovate and improve. It was at this time that he was searching for the next “big step” in his culinary career. “It had always been in my mind that, yes, one day I would open my own restaurant; but it is very difficult, it has many ups and downs, and can often become a distraction to actually doing what I want, being a Chef.” Then the perfect idea appeared: customized meals for small or large events. “Foodie Catering” became my opportunity to be more creative, to innovate and collaborate with my clients… it is freedom, culinary freedom.”


Chef Raul enjoys the entire process of creating a menu for a client’s event. “You work very close to the customer, to provide something special. You have to be enthusiastic, or they won’t be enthusiastic. This allows me to share the joy in the creativity of the process of creating the menu, selecting the food.” He knows that great food has to be supported by great service and presentation. Having the right team is crucial, “I see myself more as an artist than a manager. The entire process, from thought to performance… it is a thrill for me.” His recipe for success is to hire the right people, set the standard high, and provide an atmosphere so that it is a joy to be on the team.


When asked what his philosophy of being a great Chef is, Chef Raul is quick to say that great service has to compliment great food. “It is about having the right attitude. You start with great ingredients, the freshest food, then add great service and presentation. It seems like a simple process, but it is very crucial.”


Chef Raul loves to exceed expectations, and that is probably why so many “Foodie Catering” events are prepared for returning clients. “We make people happy… whether the event is for 10 or 2000, we provide that personal, artistic flair.” Chef Raul cautions that it isn’t easy, but if you aren’t afraid of working hard and have the right attitude, it isn’t difficult, either. “If you love what you do, you do it your entire life.”


The next time you are at a “Foodie Catering” event, just ask for Chef Raul… he is always there and involved… yet another secret to maintaining a high standard of success!

Chef Tonda Corrente – La Femme du Fromage

Meet Chef Tonda, owner of the La Femme du Fromage, a premier destination for artisan cheeses located in the East End Market. In Orlando, Chef Tonda is known as the “Cheese lady” for her extensive knowledge of artisan cheeses and dedication to art of wine and cheese pairing. Chef Tonda is a self taught chef, who developed her passion for food at an early age.


“I love food and I love wine and I love bringing people together. I am very passionate about what happens around the dining table. I think that that’s where people enjoy life. That’s where they celebrate. That’s where families come together.” Chef Tonda enjoys sharing her love of cheeses through pairing classes where she partners with local cheese, wine and chocolate vendors such as Quantum Leap Winery and Peterbrooke Chocolatier.


East End Market is a neighborhood market and culinary food hub inspired by Central Florida’s local farmers and food artisans. It is a destination for anyone who loves food.“You have to come here because it’s interesting and it’s different. You can get everything from your local bread to your local coffee roaster to their fresh organic cold-pressed juices … We have a great event space upstairs and we do fantastic events.”


“Cheese makes you happy. You just can’t say the word without smiling.” La Femme du Fromage is located in the East End Market at 3201 Corrine Drive in Orlando. Stop by for the best grilled cheese you have ever had!

La Femme Du Fromage on Urbanspoon

Executive Chef Greg Richie – Soco

Today is the day to discover the “brand new” of “traditional” dining, at Downton Orlando, Florida’s, newest old tradition, “Soco!” An ingenious acronym, Soco is the best way to experience Southern Contemporary Cuisine! Overlooking the lively corner of Central Boulevard and Summerlin Avenue in Beautiful Thornton Park, Soco combines classic southern style with an urban contemporary environment, the perfect blend of elements that create an exciting yet comfortable, almost reminiscent atmosphere to suit any mood.

Soco Interior

Soco” is the realization of the vision of Executive Chef/Partner Greg Richie, in his desire to engender a “Culinary Renaissance” in Downtown Orlando, by creating a truly unique and progressive culinary experience for his guests.

Chef Greg’s roots are in Texas and Georgia, which gives him an affinity for the South, and the culture and history that is found, not only in it’s cuisine, but also in the way food is part of socializing. “I grew up in a family of great cooks… and getting together with friends and family meant sharing, not only food, but also the support and enjoyment of each other.” Chef Greg knew at an early age what he wanted to do in life, “In fifth grade, for a school project, I made bread for my entire class. It was always a fun time, making things in the kitchen with my Mom and Grandmom.” By his thirteenth birthday, he knew he wanted to be a chef, and he began working in kitchens, washing up and doing whatever he could to learn and progress.

Soco Molasses-Glazed Hanger Steak

Becoming a cook allowed him to cultivate his creative side, “Food can be a fun adventure, you can’t be afraid to try new things, experiment with new ideas.” Chef Greg loves the challenges of creating a menu. “First, you have to start with the venue and go from there.” If it is a seafood restaurant, such as “Cityfish,” the sister restaurant to “Soco,” then that creates the context for the concept of the menu. The menu should then be designed to help create the restaurant’s identity. “Some places have a little bit of everything, which can make it hard to narrow down what the concept should be. At Southern Contemporary (Soco), we are Southern inspired, we start with the idea of what Southern food is, and then ‘contemporize’ it in some way, such as a traditional Southern dish that we throw a modern twist into, or perhaps a non-Southern dish in which we add the flavor of the South.” Chef Greg places a great importance on balance in the menu; a good assortment of flavors and foods with a good price range. “It all comes down to balance… a balance of menu items and a balance of flavors on the plate. Also, the guests expect and deserve a delicious meal, served in a beautiful environment, with great service and hospitality. That is our goal, 100 percent, to meet our guest’s expectations, every time they visit!”

Soco Slow-Roasted Barbeque-Glazed Pork Belly Biscuits

Chef Greg would like to invite everyone to try Thorton Park’s newest, traditionally eclectic, Southern hospitality, found only at “Soco.” “Our kitchen has a grand window, that allows our guests to ‘peek inside’ and see what’s going on, just like home!” Whether a small, intimate occasion, a casual get together, or a group function, “Soco” is a great place to make fun memories. The “Culinary Renaissance” of Downtown Orlando is found at “Soco!”

Soco Thornton Park on Urbanspoon

Chef Aarthi Sampath – American Gymkhana


Happy New Year! And what better way to bring in 2015 than to try out the best new authentic Indian restaurant with a modern flair, “American Gymkhana!” The passion behind the kitchen doors is Chef Aarthi Sampath, a wonderfully talented chef with a love for the art of cooking.

Growing up in India exposed Chef Aarthi to many flavors and a wide variety of dishes, but she never thought about cooking until she was 11 or 12 years old, got in trouble and was grounded from all her other activities which forced her to stay home. With nothing else to do, she began reading cookbooks and wondering how to make the different dishes. She finally decided to bake her first cake, and was amazed at the results. “It almost seemed like magic, you put in simple ingredients, and then they come out to be a beautiful product.”


Chef Aarthi was always interested in the creative field, being a dancer, actress, and dramatist, and it was this love of the creative arts that drew her to cooking. Creating a dish or an entire meal is a special gift from the chef to his or her guests, and it is an exciting experience when they appreciate not only the quality of the content of the meal, but the special flair or artistry of the preparation.


When Chef Aarthi told her family that she was going to be a chef instead of an engineer or a doctor, they were less than pleased, but her determination and drive to excel in her chosen field pushed her to enroll in the Institute of Hotel Management in Jaipur, Northern India, and she eventually became the first student from the institute to ever be accepted by the prestigious Taj Group as a Kitchen Management trainee, one of only 12 selected in all of India!


After her work in India, she traveled to New York City in order to continue her growth as a Chef and learn from the talented Chefs here in the U.S., which she credits as having influenced her vision to include that “modern element” to her dishes. She relies heavily on her childhood memories, those authentic flavors that she experienced growing up in India, and then she loves to add the “local influences” of wherever she happens to be.


“The local tastes and traditions combine beautifully with the tastes of India, making the final product unique and very special. Every dish on my menu portrays the passion I have for the art of cooking; all the memories, the effort, the pains, the joys I have experienced. They all come together with each dish, creating something special… creating culinary art!”


American Gymkhana” is the perfect place to sample Chef Aarthi’s craft, and she loves to hear the feedback from her guests. “I am very passionate about food, about cuisine… it is a part of me. I am in my element when I am in the kitchen, preparing dishes that I know my guests will enjoy. It is where I belong!”


Stop by and experience the magic of Chef Aarthi at “American Gymkhana” one of the most enjoyable ways to have a multicultural experience!

American Gymkhana on Urbanspoon

Chef Jillian Hopke – Jillycakes Orlando

Chef Jillian Hopke, winner of Cupcake Wars, Season 6, was born in Plymouth, Massachusetts and grew up in a family that loved to bake. Since both her mother and grandmother baked elaborate cakes, baking came as natural to Chef Jillian as sculpting came to Michelangelo. After she graduated college with degrees in both dance and marketing, Chef Jillian began her creative career as a performer for Disney, and then later assumed the role of Director of Entertainment at Legoland, but her love for baking continued, and she greatly enjoyed creating tasteful treats for her family, friends, and coworkers. This “hobby” of baking quickly turned into a second career and a rising business! “Jillycakes” started out first as an online shop, but then after her huge success on Cupcake Wars, Chef Jillian opened her first storefront in December of 2014 in beautiful Winter Park, Florida.

Chef Jillian is an artist, in the truest sense, being an accomplished painter and sculptor, and it just seems natural to her to translate that same creative drive into her favorite edible environment: baking! In addition to the vast array of traditional cupcakes, “Jillycakes” combines very unique tastes and flavors that you most likely have never thought to try, such as savory Tomato Roasted Red Pepper Basil cupcakes, Fig-and Goat Cheese with Balsamic Drizzle cupcakes, Jalapeno Popper or even Mac-n-Cheese cupcakes!


Jillycakes” also specializes in custom made cakes and wedding cakes, so be sure to stop by the one and only “Jillycakes,” located in Winter Park, Florida, 125 North Orlando Ave., in the Trader Joe’s Plaza. Don’t go off “half-baked”… get a “Jillycake!”

Jillycakes on Urbanspoon

Chef Marc Kusche – Hamilton’s Kitchen at The Alfond Inn

Night front shot of entrance, ALFOND-220

Whether looking to have a “high class dinner,” or a friendly, relaxed evening with a more “rustic” feel, both can be found at “Hamilton’s Kitchen at The Alfond Inn.” Deep in the heart of Winter Park, Florida, The Alfond Inn was established to fit in with the comfortable but classic atmosphere of this quaint college town just north of Orlando… and that same classic but comfortable feel is exactly what makes “Hamilton’s Kitchen” the perfect place to take that special someone or just meet up with friends. This warm, inviting place, with it’s open kitchen and rustic hearth, merges traditional Southern cooking with a modern flair.

“Having a love for cooking and building a great team” is what Executive Chef Marc Kusche says is the only path to success. As a young boy in Germany, Chef Marc remembers going to one of his dad’s friend’s restaurants and marveling over the taste of his cucumber salad, a simple dish made with simple ingredients, but outstanding in flavor. It was at that moment he knew he wanted to become a chef.

“I apprenticed for two and a half years, then worked in many cities all around Europe, from Berlin, to London, to Munich… it was a great way to learn, to try new things.” Then he worked several tours on a cruise ship, before finding land again as Executive Chef in Palm Beach for none other than Donald Trump. “That was a completely different experience for me, and a great time in my life.”

Chef Marc believes that a love for cooking is what brings art into the kitchen. “New dishes made from new ingredients, that is how you create. You have to love food and cooking to be a good chef!” He loves the challenge of a big table on a busy night. “Our guests get fresh from scratch food, from local farms and farmer’s markets. Good, solid food is what makes the difference.”


When asked what he would tell a young, aspiring chef, Chef Marc quickly responds, “Work on a cruise ship. You cook top food on a cruise ship, and you learn, with so many different ingredients, so many places. You also learn to work as a team, or you won’t make it. The menu changes every two days, the pressure is high, you have to mix those different ingredients, cultures, and make them work!”


The tradition of the “Chef’s Table” is alive and well at “Hamilton’s Kitchen” and it is where you will taste the art of cooking. The Chef’s Table is where the chef will make a certain cuisine, such as a traditional German dinner, with the ingredients blended and prepared as only the Executive Chef can make it. “The Chef’s Table is where the cook can play, try new dishes, new ingredients. It is very fun to experience!”

Hamilton's Kitchen Interior, ALFOND 137

Surprise that special someone or simply enjoy a comfortable outing with friends, “Hamilton’s Kitchen at The Alfond Inn” is your family hearth away from home. You’ll enjoy the atmosphere, and love the food!
Hamilton's Kitchen on Urbanspoon

Chef Ryan Vargas – Emeril’s Tchoup Chop

Chef Ryan Vargas is Chef de Cuisine at Emeril’s Tchoup Chop in the Loews Royal Pacific Resort at Universal Orlando. Born and raised on the island of O’ahu in Hawaii, Chef Ryan brings to Orlando Aloha and Pacific Rim cuisine with an Asian Fusion twist.

He developed love and passion for cooking from his grandmother, grandfather and especially his father, a Master Chief Chef for the U.S. Navy. After deciding at the very early age to become a chef, Chef Ryan began to pursue his career by graduating from the Culinary Institute of America. Before being selected for this position by Emeril Lagasse, Chef Ryan spent 13 years leading many prestigious kitchens at the finest resorts in Hawaii and Florida.


The restaurant is named for Tchoupitoulas Street in New Orleans, the location of the Emeril’s flagship restaurant. Upon arrival, you will be greeted by stunning chandeliers of cascading flowers and a reflecting pool with crystal clear water and porcelain water lilies.


The menu features mainstay dishes such as Tchoup Chop Crunchy Shrimp and Kiawe – Smoked Pork Ribs and exotic selections such as Ahi Poke Rice Bowl and Sesame Ahi Tuna. We agree with Chef Ryan: Hawaiian cuisine is not just coconut and pineapple.


For Asian Fusion without the confusion, visit Tchoup Chop in the lush Loews Royal Pacific Resort, located at 6300 Hollywood Way in Orlando.

F___2409Emeril's Tchoup Chop on Urbanspoon