With a positive and uplifting culture behind the scenes, Caribe Royale Orlando is set up for success to deliver exceptional food and beverage experiences throughout the resort. From inspired custom-crafted menus to dining al fresco by the resort’s sparkling pool and waterfall, Caribe Royale has seven on-site dining options to suit every palate, including the renowned Venetian Chop House which features a main dining room, expansive private dining room and a fireside terrace for small alfresco gatherings.
The culinary team on property is led by Executive Chef David Hackett, who joined the resort in October of 2020 and quickly set his sights on re-creating the resort's offerings to truly deliver first-in-class dining and banquet experiences. Without the vendor or purchasing mandates typically found at other large convention hotels, the team is able to focus on quality over price and truly partner with meeting planners to design one-of-a-kind menu options for their groups.
"Our hands are not tied. We are only limited by our creativity," said David Hackett, Executive Chef. "Everyone wants to shine and do something unique. The culture we have is very infectious and our chefs thrive on delivering quality when they are excited to come to work every day."
With an extensive and talented staff, all food items are prepared in house for a fresh delivery. Understanding how important first impressions are, the resort maintains one dedicated chef simply to site visits, allowing for truly memorable and remarkable dining experiences during an exploratory visit.
Caribe Royale Orlando has seen redesigned menu offerings at Calypso and the Four-Diamond Venetian Chop House, incorporating new dishes and elevating the overall quality. No stone was left unturned and the results speak for themselves.
