Join us for an exclusive conversation with Chef Jens Dahlmann, one of the culinary visionaries behind Universal Orlando Resort’s innovative dining experiences. With a remarkable career spanning Düsseldorf’s kitchens, ultra-luxury cruise lines, New York’s iconic Le Cirque, and now the immersive worlds of Universal’s theme parks, Chef Dahlmann brings a global perspective and passion for storytelling through food.
In this interview, he shares his journey, the transformation of Universal’s food and beverage scene, and a sneak peek at the “epic” culinary offerings awaiting guests at the highly anticipated Universal Epic Universe, now open this May 2025.
Tell us about your culinary background and journey to Orlando
- My Grandpa was a Master Pastry Chef, and my dad was a trained Chef as well. I grew up in a commercial kitchen environment, cooking has been part of my life from the very beginning.
I formally began my career in Düsseldorf, Germany, where I completed a three-year apprenticeship under a Master Chef, learning the ins and outs of the craft. After graduating, my journey to grow and learn continued across fantastic hotels and restaurants throughout Germany and Switzerland, as well as aboard ultra-luxury cruise lines traveling through Southeast Asia (Myanmar, Thailand, Indonesia, Malaysia, Vietnam, and Hong Kong) and the Mediterranean Sea. Working on cruise ships was tough but incredibly rewarding — it was there I fell in love with Asian cuisine and also met the owners and chef from the famous NYC restaurant Le Cirque 2000, who recruited me to join their team as Sous Chef.
I arrived in New York City in the late 1990s, and my time at Le Cirque became a pivotal moment in my career. Working at one of the world’s most recognized restaurants refined my skills, knowledge, and leadership. During my 4 years at Le Cirque, I met my wife Gina in the kitchen, and we decided it was time to start a family and move south. We spent three wonderful years in Palm Beach, where I ran a fine dining restaurant. From there, I moved to Orlando and spent 12 years working for a large entertainment and theme park company, serving as Executive Chef and General Manager of Food and Beverage.
Before joining Universal Orlando Resort, I spent seven years as Vice President of Culinary for one of the largest casual dining brands headquartered in Orlando, overseeing R&D and strategic menu planning for their two largest concepts.
When the opportunity came to join Universal Orlando Resort — stepping into the footsteps of Steve Jayson, who retired after 35 years — it was simply too good to pass up. The creativity that comes with working in a theme park environment, combined with iconic rides and IPs, opens endless opportunities for storytelling through food. Of course, what truly sold me was the chance to help open Universal Epic Universe. Being part of the development and storytelling through food — bringing these amazing restaurants and stories to life — is a once-in-a-lifetime opportunity. Creating unique and delicious dishes alongside our incredibly talented chef team is something I’m deeply proud to be part of.
How have the food and beverage scene at Universal transformed over the past few years?
- A few years ago, Universal Orlando’s Food and Beverage team really pivoted. We doubled down on immersive storytelling through food, embracing creativity and technology to transform the guest experience. Whether it’s our marquee events like Halloween Horror Nights and Mardi Gras or exciting new restaurants like Illumination’s Minion Cafe, we’re focused more than ever on delivering quality, storytelling, flavor, and creating environments that truly transport guests into our worlds — and exceed their expectations.
What are you most looking forward to this 2025?
- At the top of the list: the grand opening of Universal Epic Universe on May 22! Our team has worked incredibly hard, and I’m so proud of everything we’ve accomplished and how beautifully it’s all coming together. Vacation time would be a close second! ?
What are some things you draw inspiration on in your work?
- I’ve been fortunate to travel and work in many different places throughout my career, and I like to say I’ve collected “puzzle pieces” along the way. I love pulling from these experiences to authentically tell stories of culture and food.
I’m also constantly inspired by the local food scene here in Orlando. The Mills 50 district is always evolving. From the Crispy Rice Salad at Sticky Rice to the Roti at Mamak and the amazing Chinese BBQ at the Mills market, there’s always something new to discover. Love exploring. And of course, social media is a big source of inspiration too — it lets you travel the world without ever having to get on a plane! ?
What are some of the biggest lessons you have learned over the years in the industry that you would like to share to those coming up in the field?
- I truly love Food, Beverage, and Hospitality — even after more than 35 years, it still doesn’t feel like “work” to me. I’ve been lucky enough to dedicate myself to something I’m passionate about and good at.
My advice: Say yes to opportunities and take risks, especially when you’re young and have less to lose — it will pay off over time. Treat your career like a portfolio of investments: work for good companies, dedicate yourself, and think long-term. The compound interest on your experience and relationships will create real success in the future.
What are some of your proudest achievements so far?
- When I look back, I’m proud of how far I’ve come — and honestly, none of it was meticulously planned. Opportunities came, and I said yes. I’ve had the privilege of working for incredible people and companies throughout my career. But without question, my greatest achievement is my family. My wife Gina, a trained chef herself, made the decision to step back and focus on raising our three amazing kids: Sofia (22), Jonas (19), and Nina (16). Her dedication gave me the space to pursue a career I love, and together we’ve built a beautiful life here in Orlando. I’m deeply grateful for that.
With the opening of the new Epic Universe theme park, what can guests expect in terms of food and beverage at the new park? What are some must try’s while there?
Universal Epic Universe is truly next level — from attractions and immersive storytelling to the culinary experiences. Our Food & Beverage team, led by R&D Chefs Robert Martinez and Christopher Colón, had an absolute blast bringing each world to life through food. The food and beverage at Epic Universe showcases our vision of what theme park food should be, highly immersive, quality forward and Epically delicious!
Universal Epic Universe features five uniquely themed worlds, each accessed through a portal, where food is an extension of the story. Here’s a taste of what guests can expect:
Celestial Park – the heart of Epic Universe with beautiful gardens and water features and a nice collection of restaurants.
- Atlantic is our upscale seafood focused restaurant that transports you into a Victorian aquarium for dinner with creative menu offerings inspired by the freshest seafood and ingredients.
- The Blue Dragon Pan-Asian Restaurant will feature authentic pan-Asian dishes like Dim Sum, Chicken Khoa Soi, Tonkotsu Ramen and a fantastic Vegan Mapu Tofu.
- Oak & Star Tavern features “Out of this World” BBQ served inside this celestial roadhouse, try the Biscuits and Mango Bread alongside our 14-hour Smoked Brisket.
- Comet Dog is a kiosk that features Signature Dogs, like a custom Al Pastor Hot Dog and a Bulgogi Beef Hot Dog.
The Wizarding World of Harry Potter – Ministry of Magic – transports you to 1920s wizarding Paris.
- At Café L’air de la Sirène you can enjoy traditional French Brasserie fare inside this gorgeous restaurant. From delicious Pastries, to Quiche, Boeuf Bourguignon and Butterbeer Crepes, everything is truly delicious and transports you to Paris.
- At Le Gobelet Noir, guests can experience hearty Eastern European inspired dishes like a warm beef sandwich, Pork Schnitzel and Beef Goulash that go great with a pint of beer or glass of wine,.
How to Train Your Dragon – Isle of Berk – transports you to a world filled with Dragons and Vikings inspired by the How to Train Your Dragon films.
- At Mead Hall guests can enjoy hearty Viking / Scandinavian inspired dishes that feature fresh and simply prepared dishes like:
- Hiccup’s Grilled Salmon, served with a Dill Chimichurri, baked potato, roasted carrots, cippolini onions and a Dill Fennel Sour Cream
- Thawfest Platter is a great sharable item that has smoked sausages, Lingonberry BBQ glazed Chicken Wings, Salmon, vegetables and Nordic Fries. Something for everyone in the family to enjoy.
- Not to miss in the Isle of Berk are the Mac and Cheese Cones at Hooligans Grog and Gruel, these have become very popular already.
Dark Universe – where you can dine with vampires inside “Das Stakehaus” or you might become the next meal yourself.
- The Blood-Orange Chicken Sandwich and the “Das Burger” served on a black bun have become early guest favorites already.
- The Burning Blade Tavern is located underneath the Windmill and has become THE place for our guests to hang out with Vampire hunters and other characters to share a pint of cold beer or specialty cocktail.
- The Hunters Garlic Stake has started to become a favorite, freshly baked pretzel in the shape of a stake slathered with garlic butter is sure to keep you safe in Dark Universe.
SUPER NINTENDO WORLD – the home of Chef Toad’s Toadstool Cafe and features items like the Mario Burger and Bowser’s Fireball challenge.
- A very unique offering will be the Koopa Troopa Calzones at Yoshi’s Snack Island, and we will have a vegetarian and a non-vegetarian version available.
