Executive Chef David Hackett is still as enthusiastic today as he was four years ago when he started with Caribe Royale Orlando. With a career that has brought him from Maryland to Miami, he has found a home in Orlando.
“When I started at Caribe, I began hiring additional staff, many who had been furloughed from their hotels because of the pandemic. I had the chance to get so many talented individuals to build up our culinary staff,” Chef Hackett said.
The hotel also had a new 50,000 square foot Palms Ballroom, so Hackett went about figuring out the best way to service the event space for incoming conventions. One coup? He hired an executive sous chef he’d worked with in the past who, he says, loves doing banquets.
“We are so fortunate to be working for a hotel that is independently owned, as well. Caribe Royale Orlando encourages chefs to express themselves without the corporate guidelines you get from the big chains. This gives us an advantage. We can source our meat from independent ranchers like DemKota Ranch Beef in South Dakota, Brasstown Beef in North Carolina and Orlando-based Peninsula Foodservice for top notch beef. We also use Bell & Evans organic chicken. They’re all the highest quality. For our seafood, we want to know where the fish is from and whether it’s line caught. We’re choosy and we may pay a bit more, but it’s worth it,” he said.
The Venetian Chop House, the hotel’s fine dining eatery, has a great reputation for meeting groups and locals alike, Hackett says. They're better than a high-end chain steak house because guests can notice the difference.
“They’re looking for high-quality grass-fed beef and other products without antibiotics, and we deliver.”
The newest venue at the hotel, Stadium Club, which serves up to 500 guests, is all about pub food—but with a decadent twist. Hackett calls it a "sports bar on steroids,” as they serve gourmet charcuterie boards, juicy grass-fed burgers, antibiotic-free hot dogs, smoked fish dip and soft steamed bao buns with pork belly and Asian slaw. And, of course, there are wings. The West Coast-style with sweet heat and sesame chili-garlic crunch is one to try, as well as the crisp French fries imported from Sweden!
Today, Hackett says, there are more special requests when it comes to food.
“Sometimes it’s no green or black pepper, no shellfish, no cream, no peanuts, no dairy. If there are 1,000 people, we get 100 requests and we do our best.
“We do plant-based crab cakes, for example, and we don’t use flour anymore, instead we use potato starch. We don’t do vegetarian, just vegan. We use lots of chutneys and relishes to add flavor if someone is strict. We also do buffets with gluten-free options. It’s all about accommodating the guests and I think we’ve done a great job," he said.
Caribe Royale also has an extensive mocktails menu, and they’re elevating their smoothie program for meeting breaks. Recently added is an extensive line of teas—and not just for drinking.
“We might poach Sea Bass in raspberry tea and serve it with peach chutney,” Hackett said. "For dessert, there’s the choc-cuterie board with truffles, chocolate bars, brownies and biscotti.”
Going above and beyond for one group, Hackett says, is a lot of fun for his chefs. One company wanted a 70’s-themed dinner around the pool, and he and his team put together gourmet meatloaf, pot pies, mashed potatoes, smashed peas and other accoutrements on TV trays!
“We love a good challenge,” Hackett says.
Caribe Royale has also done rum and bourbon tastings for groups and wine pairing dinners at The Venetian Chop House.
“It’s a great way for chefs to show their artistic abilities. We make everything from scratch and we’re always evolving. We can do most anything because we color outside the lines and have a lot of flexibility here at Caribe.”
Sponsored by Caribe Royale Orlando
