As you arrive at Lolailo The Original, you will be greeted by Cesar Lopez Perez. He spoke to us about the ambiance of the various dining rooms and Lolailo’s dedication to Spanish culture and traditional cuisine.
Monthly Archives: July 2014
Brian Waggoner – Carmel Cafe & Wine Bar
Brian Waggoner, Operating Partner of the Carmel Cafe & Wine Bar, shared some of the challenges he faces while managing a brand name restaurant. In addition to great food, he introduced us to a variety of specials prepared to entice customers to come in and have a great experience. To find out more about what it takes to run a restaurant, watch our video.
Executive Chef Jose Gonzalez – Cuba Libre Restaurant and Rum Bar
Beautiful “Pointe Orlando” is the heart of the world famous “International Drive,” and there the adventurer will discover the sounds, culture, and, most importantly, the wonderful tastes of one of Florida’s neighboring countries, when they find themselves at “Cuba Libre Restaurant and Rum Bar!”
Executive Chef Jose Gonzalez developed a passion and love for Latin cuisine while he was growing up in South America and Spain, and this passion is what he enjoys sharing most with his guests, embodied in each ingredient of every dish he serves.
Simply walk inside and be transported to the romantic atmosphere of the streets of Havana by the balconies, stained glass windows, and the original works of art. On special nights, the lucky traveler will be entranced by special Guest Performers and Singers, Salsa Dancers, and select DJ’s spinning Salsa, Bachata, Merengue, Latin, and Freestyle music, filling your senses with the Havana Nightclub scene, making Cuba Libre a perfect destination for your party or event. The thrilling tastes of such Cuban dishes as Empanadas, Ceviche, and Arroz con Pollo are combined with an extensive selection of Rum to make your meal an authentic experience… just be sure to try the “Cuba Libre Restaurant and Rum Bar” signature Mojito, which is made with a syrup extracted directly from the sugar cane right in their kitchen before making its way to your table!
Dine, Dance, and Live the Havana experience as you “Free” your inner Cuban at the “Cuba Libre Restaurant and Rum Bar”, located at 9101 International Drive, Orlando, FL 32819. You may enter as a hungry traveler, but you will leave as a satisfied friend!
Chef Jared Campbell – Corporate Chef at Tony Roma’s
Upon graduation from Florida State University, Jared Campbell joined the Tony Roma’s Team in 2004. Chef Campbell assists with recipe development, culinary systems and tools, new restaurant openings and advises franchise and company restaurants on kitchen operations.
Why did you choose to become a Chef? I have been in restaurants for my entire working life. In that time I have grown a passion for food and the creation of it.
How long have you been cooking professionally? I have been in my current position for 2½ years.
What is the best part of your job? The best part of my job is being on the ground floor of the new food ideas for the entire company. It is a very cool thing to know that all Tony Roma’s around the world serve food that I have helped create.
What are the main ingredients in your kitchen? We utilize a lot of fresh products; fresh steaks and seafood. Our kitchen is an abundance of raw ingredients (produce, spices, etc…) because we make almost everything in house.
How do you deal with challenges of your job? I am lucky enough to have a great mentor as a supervisor. He lends experience and knowledge that are great tools for me to overcome challenges.
What is the most interesting or fun experience from your time at the Tony Roma’s? The most interesting/fun experiences I’ve had in this job have been afforded to me through my opportunities to travel and teach in our international markets. It is very exciting to be able to bring what I do here to places like Japan and Saudi Arabia.
Chef James Rogers – Corporate Chef at Tony Roma’s
Chef James Rogers has been with Tony Roma’s for nine years. After spending time as a Kitchen Manager, he moved into the position of General Manager. A few years later, Chef Rogers has become an extension of Executive Chef Bob Gallagher. He assists with recipe development, culinary systems and tools, new restaurant openings and advises franchise and company restaurants on kitchen openings.
How did you become a Chef? Started with just making pizzas for a local place at a young age. Then moved on to a corporate structure, working with some great culinary people and for some great restaurants
If you were not a Chef what would you be? Probably would have been an automobile mechanic, just from my love of cars.
What is your favorite meal to cook and why? Any one of my Mom’s recipes. They all bring people together and just have that warm homey feeling.
What are some of your customers’ favorite dishes and why? Ribs, ribs and more ribs.
Do you have a kitchen tip that you would like to share? Safety first and foremost, so when walking through a kitchen with a chef knife always hold it by your side with the blade facing towards the rear. Careful to let people know you are walking behind them with a knife.
What are your future plans? I am extremely happy where I am, at this point in my life. I will continue to grow and learn from my peers, in this journey of food.
celebritychef4u 