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Inside Look: Hemisphere Restaurant at Hyatt Regency Orlando International Airport plus Chef’s Corner with Executive Chef Jeffrey Powell

Have you ever wanted to pretend that airplanes in the night sky are like shooting stars? Here is a tip for all fine-dining fans: Hemisphere, the upscale restaurant located on the Hyatt Regency Orlando International Airport’s ninth floor, not only offers eclectic, seasonally sourced, thoughtfully prepared dishes, but also some of the most beautiful and unique views in all of Orlando.

Floor-to-ceiling views of planes etching the night sky, spectacular launches from Cape Canaveral, and cityscapes will be your backdrop to this elevated dining experience at Hemisphere. For Orlando locals, note that complimentary valet parking is available for diners.

Inside, Hemisphere’s atmosphere is equally spectacular with Illuminated wine walls, custom wine cuvees and a central lounge, making it perfect for intimate evenings, larger groups, or sharing this signature setting in the private dining room.

Led by Executive Chef Jeffrey Powell, Hemisphere’s culinary team has designed a menu that infuses robust international flavors, seasonal local ingredients, and careful pairings of select wines and cocktails from complementing hemispheres, to create a fusion of modern flavors from around the world. Read on for our interview with Chef Jeffrey Powell below.

Guests can enjoy fine dining while watching planes land and take off which makes for a memorable experience. “We have embraced the unmatched, panoramic views of one of the most active international airports as the focal point of Hemisphere. Guests are transported into a world of travel-rich sights, sounds and tastes, to create an unforgettable experience filled with dynamic views, thoughtful service, and memorable food and drinks.” says Bruce McDonald, General Manager – Hyatt Regency Orlando International Airport.

Inside, Hemisphere’s atmosphere is equally spectacular with Illuminated wine walls, custom wine cuvees and a central lounge, making it perfect for intimate evenings, larger groups, or sharing this signature setting in the private dining room.

Quarterly Wine Dinners at The Hemisphere

Did you know that Hemisphere also hosts a quarterly wine dinner?  Their next wine dinner is happening on Friday, March 10th at 6:30pm and is Italian-themed.

The Four Course Tour of Italy Wine Dinner will feature a variety of wines from the regions of Lombardia & Piemonte paired with an Italian-inspired menu created by Executive Chef Jeff Powell and Chef de Cuisine Jason Moltz.

$165.00 per adult (tax & gratuity not included) | Complimentary Valet Parking

For reservations, call 407-825-1315 or email: Arlene.diel@hyatt.com

Here is a Sneak Peek of Some Dishes from Hemisphere’s Upcoming Wine Dinner happening on March 10, 2023:

Octopus Carpaccio – Lemon Pearls, Avocado Cream, Annatto Pepper Coulis Micro Herbs, Seasonal Flowers



Braised Coniglio Tortelloni
– San Marzon Tomatoes Ragu, Torn Sullivan Street Bakery Bread, Anchovie Herb Butter

For those dining at Hemisphere during normal dining hours, here are some of Hemisphere’s most popular dishes:

Seared Scallops – Mercato Di Trevi Of Orlando Hand-Made Squid Ink Pasta, Prosciutto Sausage, Saffron Sauce, Romanesco Broccol

Grilled Octopus – Sour Orange Glaze, Romesco Verde, Smoked Pepitas, Marble Potatoes And Annatto Oil

Roasted Baby Beets – Whipped Goat Cheese, Shaved Fennel, Pistachios, Citrus Zest, Tarragon

Lemon And Lychee Merengue – Fire Torched Lemon Tart With Our Special Lemon Lychee Curd, Lemon Mousse, Chambard And Lychee Center

Chef’s Corner: Tasty Chomps Q&A with Executive Chef Jeff Powell

Professionally trained culinarian and nutritionist, Jeffrey Powell joined the Hyatt family in 2001, and has since then honed his epicurean skills in California, the Hawaiian Islands, Texas and most recently in New Jersey. As Executive Chef of the Hyatt Regency Orlando International Airport, Jeffrey and his team bring his “farm fresh” approach to Hemisphere’s menu, infusing robust international flavors and seasonal local ingredients, to create dishes that are intensely flavorful and naturally spectacular.

“My culinary philosophy is centered around using only the freshest ingredients from local growers and artisanal producers, and combining complementary ingredients and showcasing their natural integrity and depth of flavor.” – Chef Powell

What are some of the most popular dishes right now at Hemisphere?
The octopus dish is a huge seller and a stunner – showcases beautiful fresh octopus, bright acidic Romesco verde sauce. The beet dish has been on the menu since the opening of the restaurant and is another that gets great reviews. True to Florida form it’s all about the seafood and the final dish is our fresh squid ink pasta and diver scallops with saffron sauce.

What are some of your upcoming plans for 2023?
To continue to train new staff so we can gain more consistency and push the vision of the restaurant forward. Try to find more local products to show case. We are about to roll out our spring changes and are very excited for a fresh spring start.

For those who have never been before, what would you say to describe Hemisphere to them?
Our restaurant has a focus on local Florida ingredients with touches of international flair since we are in the airport the theme fits. I also love the food from the south, so some Southern items sprinkled in for some more comfort-inspired dishes.

What are some of your favorite lessons learned throughout your career as chef?
My favorite disciplines in the kitchen are butchery/meat fabrication along with sauce making. Those are two fundamentals you should have as a chef. Both when done properly can set a dish apart and make them great. Butchery is my favorite and important to know how to do – it showcases patience, discipline and training. I was trained by a 3rd generation butcher. He was an amazing teacher so I learned how to breakdown whole animals. We made forced meats, terrines, pates, and sausages. It was a great experience that most pay to get and I was fortunate enough to get paid to learn for a few years.

What makes Hyatt a special place for you as a chef?
I started my career at Hyatt in 2001, I started as an apprentice. I was given my shot at a career and it’s been great ever since. I started and trained in Southern California at numerous restaurants and the Hyatt. Then I was given my first sous chef position at a resort in Idaho where I learned to forage for products and learned a lot about rustic minimalist style of cooking. Then I took a job back with Hyatt at the grand Hyatt Kauai. It was an amazing experience. I learned Pacific Rim-style cuisine, Cantonese cooking, some great Polynesian dishes. I made great lifelong friends. Then I transferred to Hyatt in Dallas working at two different properties going back to my passions of meat fabrication, learning how to really bbq and smoke items. Then I became Executive Chef in Morristown, New Jersey – I learned a lot about business management as well as doing everything you need to do to run a successful business. After a few years I transferred to here in Florida, now I’m sharing all I’ve learned with my team of chefs. I still have a passion for cooking and now teaching.

What inspired you to become a chef?
It started as a job that I was doing to make ends meet. Then I started working for passionate individuals, I saw what it meant to be a professional cook. Showing up on time ready to learn. Read all you could to gain more knowledge. During the infantcy of the internet there wasn’t much out there. I spent days off at books stores researching, looking through magazines. Shared my crazy ideas with chefs who taught me how to make my visions come to life. Then that was it I was hooked, everyday is different. That’s what I like most, I could never work a job where every day was the same. I’m on my feet all-day running around and I love it!

What are your favorite ingredients for Spring 2023?
For spring: morels, ramps, artichokes, strawberries, then stone fruit start.

Thank you, Chef!

Hemisphere Restaurant – Hyatt Regency Orlando International Airport
9300 Jeff Fuqua Blvd, Orlando, FL 32827
(407) 825-1234
hemisphereorlando.com


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