Interior of Norman's restaurant
Chef and Restaurant Benefit Dinners

Norman’s

When
February 28, 2025
Where
Norman’s 7924 Via Dellagio Way
Orlando, FL
Tickets/Info
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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
  • 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

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

Andres Mendoza

Chef de Cuisine, Citricos

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.

Carlos Robles Molina

Carlos Robles Molina

Chef de Cuisine, NORMAN’S

Chef Carlos Robles Molina was born in San Juan, Puerto Rico. His earliest memories include helping his mother and grandmother in their family kitchen where he learned the time-honored foundations of cooking. At eighteen, he started culinary school and fell in love with international cuisine. Carlos worked at the luxury Paradisus Resort in Puerto Rico first as a kitchen assistant but was quickly promoted through the ranks and, within a year, was promoted to a Chef de Partie.

Chef Carlos married, and he and his wife, Marisandra moved to Orlando, Florida in 2008. He accepted a position with Disney at their restaurant, Citricos known for expressing elements of Caribbean cooking. For the next eight years, he worked and learned all aspects of the kitchens there. It was while working at Citricos Carlos met Chef Andres Mendoza. Chef Mendoza was changing his career path and soon joined the team at Chef Norman’s famed Ritz-Carlton based restaurant. Chef Andres offered Chef Carlos a position at NORMAN’S as his Sous Chef. In 2019 Carlos was promoted to Chef de Cuisine of NORMAN’S. He has been part of the company for a decade and growing.

Kyle Rhodes

Kyle Rhodes

Sous Chef, NORMAN’S

Kyle’s passion for cooking began in his family kitchen, inspired by his stepmom Linda, who encouraged his creativity. By 13, despite excelling in sports, Kyle was determined to become a chef. His first job at Bernard’s Surf in Cocoa Beach introduced him to restaurant life, starting as a server assistant and later working in the kitchen, mastering tasks like breading seafood and running the fryers. He further honed his skills at Keiser University’s culinary program, joining the school’s competition team, which fueled his competitive spirit. After graduation, Kyle started at Disney’s Vero Beach Resort, where he expanded his expertise under the mentorship of fellow chef Kevin.

Kyle’s career took him to restaurants in Delaware, Georgia, and The Bahamas before returning to Florida to join the NORMAN’S team at their Ritz-Carlton location under Chef Andy Mendoza. During the restaurant’s relocation, he contributed to the opening of the Walt Disney World Swan and Dolphin Reserve. Though subsequent roles in Savannah and The Bahamas offered growth, they weren’t the right fit for his family. When NORMAN’S reopened, Kyle eagerly rejoined as Sous Chef, thrilled to be back where his culinary heart belongs.

Stefan Riemer

Stefan Riemer

Pastry culinary director, Walt Disney World

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.

Gloriann Rivera

Gloriann Rivera

Pastry chef, NORMAN’S

Chef Gloriann Rivera grew up in Coamo, Puerto Rico, where her grandparents inspired her love of cooking. With her abuela, she made traditional pasteles and pastelillos, while her abuelo taught her to cook barbacoa with chickens and rabbits he raised. She moved to Orlando to attend Le Cordon Bleu, graduating in 2012, and began working with renowned chefs Brandon McGlamery and Brian Cernell at Prato and Luma in Winter Park.

In 2016, Gloriann joined Chef Norman Van Aken at 1921 in Mount Dora, leading the pastry and baking programs. The restaurant quickly earned regional acclaim, drawing diners from afar. She had the honor of cooking for The James Beard Foundation twice alongside mentors Chef Van Aken and Chef Kathleen Blake, which she considers extraordinary career highlights. A vital part of Chef Van Aken’s team for nearly a decade, Gloriann exemplifies the essence of New World Cuisine. Chef Van Aken praises her as “an authentic natural” and a key contributor to the guest experience. Gloriann cherishes time with her husband and young son, exploring Central Florida’s vibrant food and parks scene.

Camilo Velasco

Camilo Velasco

Chef de Cuisine, Animal Kingdom Park

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.

Ryne Wood

Ryne Wood

Sous chef, NORMAN’S

Chef Ryne moved to Orlando in 2015 to pursue a career in the culinary arts, graduating from the esteemed Valencia Culinary Program. With a passion for culinary techniques and fresh ingredients, Chef Ryne honed their skills as Sous Chef at NORMAN’S at the Ritz Carlton, contributing to the restaurant’s James Beard-nominated team. They later played a pivotal role in the opening of Wave Hotel, where the restaurant BACAN earned a spot in the Michelin Guide within just six months. Most recently, Chef Ryne led BACAN to receive the prestigious AA 4 Diamond award, further solidifying a place in the industry.

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