Restaurant: Briarpatch

Location: 252 N Park Ave #3814, Winter Park

Happy Friday everyone! Today’s letter is B. B for words like Breakfast or Brunch or Birthday (today’s my wife’s birthday so happy Bday to her), and Briarpatch. This Winter Park spot is a favorite of ours.  We’ve been coming here for years when we want to treat ourselves, and it never disappoints. This time was the first time our kids came, and they definitely want to come back…like right now.

The reason is because everything is delicious and made with care.  I got a California Benedict, my wife ordered an omelette, my son got a waffle with everything on the side so he could plate it himself and just dip the strawberries into the Nutella directly, and my daughter got the French Toast.  Okay, everything was awesome.  The omelette was super filling, fresh, and the egg was cooked just right.  The bacon on my benedict was nice and thick and sweet, and I’m assuming the waffle was excellent because my son smashed that thing so fast without offering me a bite, that I was a bit offended and scared. But I want to tell you about this French Toast.

The slices of toast were thick!  Sometimes French Toast comes out with these soggy thin slices, but not this one.  It’s like a brick of bread where the outside was firm, but the inside was so moist (my daughter did let me have a slice).  The texture on each bite was just great.  You mix in the fresh fruit and that white cream, and it just balanced out the bread wonderfully.

Now, they are packed on the weekends, so I suggest getting there early, but it’s worth the wait if you have to stand in line for a little bit. So good eats, enjoy the pics, and I hope you have many Beautiful Brunchtacular Bites.

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IG: thejohncheng_eats

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Southern Living Magazine’s Kelsey Glennon recently published their article “21 Best Restaurants in Orlando from Southern Living Magazine“. I was honored to give a few quotes on some of our favorites including Turci Pasta and Nile Ethiopian!

Someone on Reddit made a list using their google review ratings:

From plenty of fresh seafood to wonderfully diverse cuisines, these are the best places to eat in Orlando. Read all about it here: https://www.southernliving.com/best-restaurants-orlando-fl-8606603

Restaurant: Tammy’s Teriyaki House

Location: 5600 W Colonial Dr., Orlando

Change of pace this week.  I’m going to go with a local spot that lots of Taiwanese people probably already know about, Tammy’s Teriyaki House.  This place has been around for years, and they make really good Taiwanese food. It’s the stuff that reminds me of Taiwan when we go there, and it’s a Mom and Pop kind of place.  It’s not a trendy hip spot or anything like that, but a cool spot to bring the family for some really solid food.  When we go there we get lots of different things like the sweet and sour pork ribs, the water spinach (when they have it), the squid soup, popcorn chicken, etc etc. BUT there is one thing that we always order, sometimes twice, the Fried Tofu.  This is one of my favorite things to eat, and even my kids love it.  We have to get them their own order, without the hot sauce.

It’s fried tofu with this spicy type of sauce on top with an amazing pickled cabbage.  Each piece is nice and large, and they are fried to perfection.  The outside is always so crispy, and the inside is so soft.  The textures are just awesome, and then you couple it with the sauce and cabbage, just mmmmmm.  Yeah…it’s really good.  Anyway, I hope you guys go and try it out.

This last trip we also got the Honey Lemon Green Tea (not pictured, sorry), the Beef Noodle soup, and the Intestine Vermicelli (this a traditional dish, we really like it, but it might be for the adventurous eater). All really good!

Anyway, I hope you enjoy the pics below, and as always, thanks for reading and I wish you good eats!!

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IG: thejohncheng_eats

FB Group: John Cheng photography

*Please note, my posts are not sponsored.

Warner Bros.’ upcoming release, GODZILLA X KONG: THE NEW EMPIRE, which is coming to theaters on March 29^th.

To celebrate this new release and the 10^th anniversary of the Monsterverse, they have teamed up with Orlando restaurants Susuru & Juju to host “Monster Hours” on a few select upcoming dates!

During these “Monster Hours”, the restaurants will each be debuting special limited edition menu items (Godzilla Ramen at Susuru & King Kong Kaisen Don at Juju), along with their Godzilla and Kong cocktails, and fun giveaways! These special entrees are larger than any dish currently offered at either restaurant.

Details:

•  Godzilla Ramen will be available at Susuru & the King Kong Kaisen Don at Juju.
• This promotion is taking place during “Monster Hour” from 5:30PM-6:30PM on Wednesday, March 20^th, March 27^th, & April 3^rd.
• Promotional item giveaways will be taking place during “Monster Hour” as well (no purchase necessary & while supplies last).
• These two specials are the largest entrees that either restaurant currently offers.

The epic battle continues! Legendary Pictures’ cinematic Monsterverse follows up the explosive showdown of ”Godzilla vs. Kong” with an all-new adventure that pits the almighty Kong and the fearsome Godzilla against a colossal undiscovered threat hidden within our world, challenging their very existence—and our own. “Godzilla x Kong: The New Empire” delves further into the histories of these Titans and their origins, as well as the mysteries of Skull Island and beyond.

 https://www.godzillaxkongmovie.com

#GodzillaxKong

V’s Diner, located in Casselberry, posted a message on their social media this week asking for support from the community in light of financial strain. Despite initial community support for their vegan offerings, sales have declined recently, making it difficult to sustain operations. The partners are meeting to determine if they can afford to stay open. They’re asking for support through social media sharing and patronage to give the business one more chance. They express gratitude for the community’s support thus far and hope to see patrons during regular hours on Friday, Saturday, and Sunday.

The full message is below:

Friends, we just wanted to be fully transparent with what has been going on with V’s Diner. When we signed our lease we had budgeted for a build out within a 4 month timeframe. Ultimately that ended up being 18 months and over five times the cost, six times after including rent.

When we opened our doors the community came out in droves, fully supporting V’s and our mission to deliver some of the best vegan food in town and we couldn’t thank you enough for that support. Yes, we have had some consistency issues and staffing issues but being a new business that takes some time to sort out and through a lot of hard work we have got those things where they need to be.

We have been closed the last few days because the partners have been meeting trying to figure out IF we can afford to stay open because recently sales have declined fairly drastically and unfortunately our expenses have remained the same.

So where is V’s going from here? Short of someone coming in to buy the entire company, we have decided to give this thing one more shot and do everything we can to remain in business. We ask you to please do what you can to support us any way you can. If you can’t eat here please share our information on social media and let your friends know we’re here. If you can eat here please stop by, say hello and share that experience with your friends on social media.

In closing we want you to know that your support has meant the world to us and whatever happens it has been an amazing experience for all of us involved.
See you regular hours Friday, Saturday, and Sunday.

Thank you – V’s Diner

According to their website, “V’s Diner is unique in that the proteins of all of our comfort food — burgers, gyros, cheesesteaks and more — are all made from scratch. Nothing mass produced with chemicals and preservatives, frozen for months on a cross country journey. We make it fresh and healthy. The way food is supposed to be.

“In traditional cooking meat is a very important element. It’s the center of a lot of dishes and what we’re trying to do is give plant based meat as much respect, care and attention as someone would do with actual meat at a barbecue place. Not just black bean burgers or fried tofu.””

Location

908 State Road 436,
Casselberry, FL 32707
Contact

407-279-1966
orders@VsDiner.com

Hours

Monday -Closed
Tuesday 12:00 pm – 8:00 pm
Wednesday 12:00 pm – 8:00 pm
Thursday 12:00 pm – 8:00 pm
Friday 12:00 pm – 9:00 pm
Saturday 10:00 am – 9:00 pm
Sunday 9:00 am – 6:00 pm

Restaurant: Aji

Location: 1436 FL-436 #1024, Casselberry, FL

When family comes to town to visit, you have to bring them somewhere good to eat.  For me, it’s a mark of pride that my family leaves Orlando thinking about what they ate here, so when my cousin flew in from California, I took her to Aji.  This is one of my favorite spots, and she said she can’t get good ceviche up in the Bay Area, which makes me sad. But Aji always makes me happy 🙂 We ordered two things, plus a salad, and the Mango, Fresa (strawberry), and Maracuya (Passion Fruit) juice. We got the Jalea and the Aji Explosion! (note, all mentions of the word Explosion! will be followed by an !)

If you like ceviche, get the Aji Explosion! It’s ceviche with yellow and roasted pepper sauces, and avocado.  It comes with shrimp and beef tenderloin skewers sticking out from the top too.  If you don’t know what ceviche is, it’s raw fish that is cook or marinated in a type of citrus like lemons. It’s sooooo good!  There’s a good portion of fish, and the sauce it’s marinated in perfectly matches the tenderness of the fish.  It’s a perfect compliment.  It’s a flavor Explosion!

We paired that lightness of the ceviche with some good ol’ fried seafood, but this Aji’s fried seafood called Jalea, so it’s not stuff you get from a fast food kind of place.  This is fried calamari, fish, shrimp, yuca, and a mussel. Their fried food is not heavy. The batter is not dense at all, and the seafood stands out.  Everything tastes so fresh. It’s just really good.

So here are some pictures, and I hope you try them if you haven’t already. It’s a taste Explosion!

Another shot of the Jalea. It’s a big plate. My son loves this with the pickled onions.

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A Spring Soiree, 6pm Monday, April 22, at the Emeril Lagasse Foundation Kitchen House & Culinary Garden, 26 E King St., College Park. Benefitting the non-profit Edible Education Experience, which empowers students and communities with life skills from the garden to the table. (www.edibleed.org) – tickets go on sale March 13, 2024.

It’s a great line-up of chefs, presenting 6 courses:

Chef Lordfer Lalicon – Kaya

Chef Wendy Lopez – Reyes

Chef Fabrizio Schenardi – Four Seasons Orlando Resort

Chef Ian Russell – Smoke & Donut

Chef Kevin Fonzo – La Tavola

Chef Jamie McFadden – Cuisiners

Maria  Mercado- Sampaguita Ice Cream

6 courses including wine, beer, and a welcome cocktail, $275 / person

(Sponsored private tables: VIP table for 6 in the kitchen,  $7,500; Private 10-top table in fireplace room, $7,500.)

For tickets, go to edibleed.org.

Do you know about this hidden gem inside the Orlando International Airport?

Located on the lobby level, McCoy’s Bar and Grill has been serving inside the MCO for over 30 years, offering an eclectic array of menu items (including their famous crawfish chowder), from fresh sushi and calamari to the McCoy’s kids menu.

If you’re waiting to catch a flight, their Lobby Bar also serves refreshing cocktails until midnight daily in addition to their McCoy’s to-go daily from 7 a.m. to midnight.

They recently debuted a new menu on March 1, 2024 drawing inspiration from chef Jose Alberto “Beto” Ortiz Lopez. We had the chance to catch up and interview with him about his background and the debut of the new menu – read on!

New Spring Menu Highlights at McCoy’s 

* Street brisket tacos – Smoked brisket with a Crispy Monterrey Jack cheese custard, topped with citrus corn salad and Chipotle ranch.

* Tropical coconut Shrimp – Crispy Coconut shrimp, topped with mango

* Fresno Jam Meatballs – their traditional meatballs tossed in a homemade fresno pepper jam

* Mexican street corn Dip – Fresh sweet corn combined with Monterrey jack cheese, red onion, jalapeno, lime juice and garnished with queso fresco and tajin, served with Crispy tortilla chips

* Fish Tacos – Fried Blackened Mahi Mahi with tropical Cole slaw, Savory pickled red onion topped with roasted poblano mayo and queso fresco

* Crispy tuna tartar – Tuna tartar with yuzu miso honey on top of crispy fried rice paper, garnish with micro cilantro

Tasty Chomps Interview with Chef Jose Alberto “Beto” Ortiz Lopez, McCoy’s

Ricky Ly, Tasty Chomps: What inspired you to become a chef?

Chef Beto Ortiz Lopez: During my childhood growing up in UVM-GLION Tabasco, Mexico, my grandmother would cook all of her traditional recipes for the entire family. Over time, my mom continued cooking with the same techniques and recipes as my grandmother had. The distinctive smells that came from the kitchen every time she cooked, made me feel that we were together. When I cook for my family, friends or my wife, it is my way to say how much I care for them and love them.

What are some lessons learned in the kitchen that you carry to this day?

Always make sure you have a dry towel on you and your knife is sharpened daily. The team you work with is your family, and you should respect everyone that works with you no matter their position, you never know where you meet again.

What are some advice you would give to someone who is starting out on their cooking journey?

Look for ways daily to enhance your knowledge, improve your skills, and be open to learning. When relocating, go to farmer markets to try local products, try a variety restaurants from different regions, read culinary books, and absorb information from your chefs by asking questions.

Growing up, what are some of your favorite childhood memories around food?

During my childhood, I would visit the local markets with my grandma and sister to try all the street food. We went to all the tianguis in merida, Tabasco, Mexico City to sample tortas de lechon, relleno negro, tacos de cochinita and traditional Yucatan food. We always celebrated with food during birthdays, family reunions and quinceanera parties as a way to keep closed with our large family.

Tell us about this new menu – what are the inspirations and what are you most excited about?

Local Florida flavors mixed with American traditional dishes and topped with a Latin Flare,

For someone who has never been to McCoy’s before, how would you describe it to them and what is special or unique about McCoy’s?

McCoy’s is special place where you will enjoy a warm welcoming from our crew, who have perfected their hospitality. We make our menu with love and give special attention to the diversity of the culture in our area. Our menu items consist of traditional American cuisine with international flavors, with love and care mixed in. From our famous crawfish chowder, to our best seller cobbler dessert or our savory Hot chicken sandwich, there is always a dish for any palette!

McCoy’s Bar and Grill at Hyatt Regency MCO

Tel: +1 407 825 1234
9300 Jeff Fuqua Blvd, Orlando, Florida 32827
https://www.hyatt.com/hyatt-regency/en-US/orlan-hyatt-regency-orlando-international-airport/dining

This is one of the best restaurants I have ever had the pleasure of dining at in my life. I still remember fondly the first time I ever tried the “pasta explosion” and the “escargot & gnocchi” at Bull & Bear – truly among the best dishes I have tasted not only in Orlando, but in all my travels.

If you have not visited the Waldorf Astoria Orlando’s award-winning Bull & Bear recently, the restaurant and hotel late last year finished up new renovations including a brand-new look and feel. Thankfully, many of the classic dishes remain – but there are a few new decadent additions with the revamp as well.

Named one of the Top 100 Restaurants in the United States by Open Table, Bull and Bear also has introduced several newly refined dishes (and table-side preparation) as well as new hand-crafted cocktails.

Some of their new dishes include:

• The Grand Seafood Tower – Complete with oysters, jumbo shrimp, Alaskan king crab, chilled lobster and more

• The Bull & Bear Carving Board – Inclusive of a tomahawk steak, fried chicken, a Maine lobster tail, and your choice of two sides

• The iconic $100 Baked Ootato – served with petrossian Ossetra Caviar, jamon iberico de bellota, sour cream, and a gold leaf touch

• The Ring of Yuzu for dessert – Strawberry whipped ganache with a basil sponge cloud, garnished with strawberry and presented with a cloud of liquid nitrogen!

We spoke with Bull and Bear‘s chef de cuisine Juan Suarez as well as Waldorf Astoria’s food and beverage director Justin Jaret about the new changes as well as his inspiration behind the menu.

Tasty Chomps Interview with Chef Juan Suarez, Bull & Bear Chef de Cuisine

Ricky Ly: Tell us about your childhood -– what inspired you to become a chef?

Chef Juan Suarez: I was born and raised in San Juan, Puerto Rico, and cooking was an integral part of my upbringing, largely by the culinary traditions my father introduced. I began cooking with my grandmother at the age of two, and can’t recall ever wanting to be anything else. I started my career in the kitchen at the age of 12, and I’ve been cooking professionally for 23 years now. I had my first executive Sous Chef job at Big Fin Seafood, I then became Sous Chef at the James Beard nominated Cask & Larder and later spent 6 years working at the Ravenous Pig.

What are some of the new menu items and inspirations behind them?

We have added new dishes across all sections of our menu, including our dessert offerings and an all-new cocktail menu. One dish that is near and dear to my heart is the Carabineros Shrimp Seafood Paella. With my father originating from Spain, our family tradition included gathering every Sunday while my dad would cook Paella. This dish celebrates my Spanish heritage and draws inspiration from Sunday family gatherings where paella and music were always on the menu.

 Another new dish is The Tomato, which sits in our salad section of the menu. After the success of our lemon, our team was inspired to create another puzzling dish guests could enjoy.  While it appears you’ve been served a whole raw tomato, the surprise that unfolds as Burrata cheese is sure to delight.

Tell us about this baked potato…

The Baked Potato is luxury personified. It is made with a large Idaho grown potato that is sous vide for five hours in olive oil and aromatics. The dish is completed tableside as our team tops The Baked Potato with butter, sour cream, chives, Jamón Ibérico de Bellota, Petrossian Royal Ossetra Caviar, and an edible gold leaf. At $100 it’s the height of indulgence.

What are some of the most popular items right now at the restaurant?

Our classic dishes, such as the Pasta Explosion and The Lemon continue to shine and are always crowd pleasers. The Carving Board, a new addition quickly becoming a guest favorite, offers a selection of beloved dishes including the Bull & Bear Fried Chicken and Tomahawk Steak for Two, among others.

It was inspired by the overwhelming popularity of our Bull & Bear Fried Chicken, which was often ordered as an appetizer. We designed this board to eliminate the need for guests to choose between favorites, allowing them to enjoy a bit of everything.

Plans for the menu in 2024?

In 2024, you can expect a menu that continues to blend tradition and innovation, offering both timeless classics and exciting surprises. Our team’s dedication to growth means there are always new exciting menu items in the works!

Bull & Bear is one of the best restaurants in Orlando period. What makes it such a great restaurant in your view?

The legacy behind Bull and Bear is the foundation we build upon to continue to create a great restaurant. Our goal is always to be one step ahead of the trends, while paying tribute to our past, and creating innovative dishes that wow our guests. This is what drives us at Bull & Bear. We utilize only the best ingredients and combine traditional cooking techniques with technology and innovation.

We showcase tableside preparations as much as possible to give our guests an interactive show, and we love to use optical illusions and showmanship to demonstrate our passion on a nightly basis. Though, what truly sets Bull & Bear apart is the flawless fusion of tradition and innovation, evident not just in the menu but also in its service model.

The collaboration of four team members per table creates a unique and personal touch for each guest, which certainly leaves a lasting impact. I, as Chef de Cusine, and our General Manager Lia Moretti partner to ensure everything from kitchen to dining room is perfectly orchestrated. In short, it is a true pleasure to dine at Bull & Bear and our team makes every guest feel special.

What local ingredients do you use in the menu?

While we have a deep appreciation for our imported ingredients, we love partnering with local farms and farmers to ensure that we are representing a sense of place that rings true to what it means to be in Central Florida.

To name a few – our Arugula and Radishes are Frog Song Organics in Alachua County, and we utilize Play of Sunlight mushrooms, harvested here in Central Florida. Moreover, our Heirloom Tomatoes are from The Villages Grown and we proudly source our Clams from Cedar Key. In 2024 we continue to seek to further expand localization efforts and consistently procure exceptional local ingredients.

Interview with Justin Jaret, Director of Food & Beverage at Waldorf Astoria Orlando

Tell us about this new renovation – what were the inspirations behind it?

As guests step into Bull & Bear, they’ll notice a transformed space with the heightened experience of a classic steakhouse accented by notes of Mid-Century Modern era style. We looked a lot at the legacy of the original Bull and Bear in the Waldorf Astoria NYC when pulling inspiration.

Bull & Bear is a timeless expression of an enduring culinary institution—the American Steakhouse. Our brand is rooted in the heritage and elegance of the original 1931 New York location, while firmly being in the here and now. It conveys the dedication to tradition and modern innovation of our dining experience. The biggest challenge was that we didn’t want to alter the feel of Bull and Bear, while completely altering the look. I think we landed exactly where we wanted to with both the look and feel.

What else is planned for the restaurant in 2024?

For us, 2024 will be all about the details. We are committed to continuing to drive success with a strong focus on unique tableside moments and personalized guest experiences. We can also say that our menu development is far from finished. The Tomato and the Carabineros Shrimp Seafood Paella, among other new items, are just the beginning of what we have in store for our guests. With that being said, our beloved Bull & Bear favorites are here to stay.

Tell us about the history of Bull & Bear and how it started – what legacies can be found in Orlando?

The history of Bull and Bear predates the Waldorf Astoria Orlando. It all started in NYC in a time where a steak and a martini were a lunch time staple. The original restaurant was named after the stock market, to be either “Bullish” or “Bearish” while trading. When Waldorf Astoria Orlando first opened its doors, we aimed to pay homage to the iconic Waldorf Astoria New York, as we proudly stood as the only newly constructed Waldorf property outside of New York City. We named all of our food and beverage outlets after our counterparts in New York.

Bull and Bear started as a typical Orlando Steakhouse, however, we quickly realized that we wanted the experience to be more of a show than just a dinner. The Chefs went through a period of research and development to create unforgettable dishes like the Lemon, the Bull & Bear Fried Chicken, and the Pasta Explosion. To us, Bull and Bear is a place where you can indulge in the service of the past, while experiencing the creativity of the future. Over time, we found that we were a true representation of our name. We need to be both “Bullish”, willing to take risks and innovate, as well as “Bearish,” discerning  and consistent. 

Beyond culinary excellence, Bull & Bear has cultivated a loyal community of regulars since its opening. This sense of community, along with the low turnover rate and a unique service model where four team members collaborate to serve each guest, distinguishes the restaurant. The team’s unique service model allows staff to authentically engage with guests, fostering a culture of appreciation.

Chef Juan Suarez, weaves his Hispanic heritage into the culinary narrative through dishes such as his seafood paella, and General Manager Lia Moretti, a trailblazer in the industry, contributes to the restaurant’s diverse leadership. In essence, Bull & Bear isn’t just a restaurant; it’s a dynamic blend of tradition and innovation, a community hub, and a bastion of culinary excellence led by a diverse and passionate team. This is all brought together and elevated by the culmination of the Waldorf Astoria Orlando’s full reimagination which elevates the entire Bull & Bear experience from arrival or post dinner drinks in Peacock Alley. 

For more information about Waldorf Astoria Orlando or to make a reservation, please visit the hotel’s website or call 407.597.5500.

For more information about Waldorf Astoria Hotels & Resorts, visit stories.hilton.com.

Photos by So May Ly Photography

UPCOMING EVENT – SAVE THE DATE – EPICURIOUS: SIP & SAVOR

The epitome of culinary decadence, Epicurious Sip & Savor is an immersive, gourmet event that invites you to explore the art of the palette. Showcasing over 35 tastings through interactive programming, intimate wine tastings, and hands-on culinary experiences, Epicurious Sip & Savor brings together an incredible roster of chefs, wine and spirit experts, and top culinary talent for a deliciously unforgettable evening. Enjoy inspired bites, lavish libations, and fresh flavors as you taste your way through eight culinary kiosks and nine pop-up bars.

• Date: Friday, December 6, 2024
• Time: 6pm – 10pm
• Location: Signia by Hilton Bonnet Creek Ballroom (new location due to weather)
• Pricing: $100* for tickets purchased before March 31, 2024.  Regular priced tickets are $165 per person. Purchase tickets here.

For discounted Sip & Savor room rates and information, please email BonnetCreekEpicurious@hilton.com. Tickets are non-refundable and non-exchangeable.

The Hyatt Regency Grand Cypress Resort celebrated its 40^th anniversary recently during an evening event that included Orange County Mayor Jerry Demings, and Central Florida Lodging Association (CFHLA) President and CEO Robert Argusa and the guests of honor, 14 employees who have worked at the hotel for 40 years.

The employees were honored during a ceremony in which General Manager Paul Joseph announced the dedication of an island at the resort to the group, naming it Ruby Island after the 40^th “ruby” anniversary and announcing plans for a special bench to be installed in their honor.

During the ceremony, Mayor Demings proclaimed Feb. 1, 2024 as Hyatt Regency Grand Cypress Day. In 1984, the hotel opened as one of Orlando’s first major resort properties and helped pave the way for the area’s tourism boom.

Through the decades, the resort has continued to maintain its prominence as one of the area’s signature accommodations, earning recognition in 2023 as a top Orlando resort by readers of Conde Nast Traveler and earning the Orlando Sentinel’s Top Places to Work award.

“Forty years is a special achievement and everything we’ve accomplished over that time is thanks to our incredible team,” said Joseph. “What better way to celebrate this milestone than by honoring these talented and dedicated staff.”

The 14 employees honored for their 40 years of service were:

• Annette Dennard, Security
• Binh Nguyen, Culinary
• Chau Nguyen, Cafeteria
• David Osborn, Four Flamingos
• Jean Weliver, Four Flamingos
• Kip Conway, Event Services
• Linda Reed, Security
• Mike Wainwright, Four Flamingos
• Million Ketema, Event Services
• Robert Platz, Culinary
• Robert Torres, Guest Services
• Sherman Smith, Event Set up
• Steve Click, Guest Services
• Thac Pham, Stewarding

We spoke with Mr. David Osborn, a server at Four Flamingos restaurant about his time at the Hyatt Regency Grand Cypress below:

Name: David Osborn

Role when started at HRGC: Server assistant

Role now: Server

Tasty Chomps: First of all – congratulations on 40 years!! That is a lifetime of service!!  

David Osborn: Thank you very much! Little did I know I’d stay for 40 years!

What was Orlando’s tourist scene like 40 years ago when HRGC? 

Back then it was mostly families. Disney was the main draw. We did not have all the big groups like we do today.

What was it like in those first few years? 

Everything was very new and exciting. Orlando did not have a resort like the Hyatt Regency Grand Cypress, so if you wanted an upscale hotel, you stayed with us.

What was living in Orlando like then? What were some favorite places to eat back then? 

It was always very fun. There was definitely less traffic! We had no Restaurant Row, you would go to Winter Park for dining. Park Plaza Gardens had the best steak tartare.

What are some special memories over the years that you recall the most at HRGC? 

During Christmastime, we had a big, beautiful star with lights hanging in the atrium. You could see it while driving on I-4! New Years Eve was so elegant, too. They would have snow on the drive and bring guests up in a horse-drawn sled.

What do you value most about working at HRGC? 

I’ve made lifelong friends here that I will always have. That cannot be replaced.

To learn more about the Hyatt Regency Grand Cypress, visit HyattRegencyGrandCypress.com.