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Chef Devin brings over twenty-four years of food and beverage experience to his role, with twenty-two of those years spent at the Walt Disney World Swan and Dolphin. His culinary journey started at the age of 12 when he was a dishwasher at a local Italian restaurant in his New Jersey hometown. Shortly after, he began preparing food there. His passion for the restaurant industry grew, leading him to enroll at the Culinary Institute of America in New York. There, he earned an associate’s degree in culinary arts and mastered the foundational cooking principles that would shape his career before moving to Florida.
In 2002, after nearly two years at the Orlando World Center Marriott, he joined the Walt Disney World Swan and Dolphin as a Junior Sous Chef at Shula’s Steak House. He was later promoted to Restaurant Chef and then became the opening Restaurant Chef for Il Mulino New York Trattoria. Driven by a continuous desire for knowledge and growth, he advanced to the position of Complex Banquet Chef. During this period, Chef Devin also earned his bachelor’s degree in restaurant and food service management at the University of Central Florida, Rosen College. In 2017, he was promoted to Executive Sous Chef where he continued to lead the banquet culinary operations.
In his current role as Triplex Executive Chef, Chef Devin’s vision centers on collaborating with his team, exceeding guest expectations and giving mutual respect to his colleagues. “This is an enormous role where you want to succeed,” he said. “My goal is to collaborate with my team, achieve success and stay grounded at the same time.”
When he’s not in the hotel kitchens, he is enjoying his first passion – family. He thrives on spending time at home with his loved ones, including his two beloved dogs. Never one to shy away from a challenge, he is currently teaching himself to play the guitar. While he takes his culinary artistry seriously, Chef admits that outside of work, he likes to keep meals simple, with staples like well-made pizzas and pastas.
Chef Jason’s culinary journey began in New York City and Dunnellon, Florida; growing up and cooking with his mother and grandmother in the kitchen as a child. It was at an early age that Chef Jason began to have a passion for cooking, creativity and the joy it brings to make people smile from food. Chef Jason has been an integral part of the Walt Disney World Swan and Dolphin resort for over 18 years bringing passion, creativity and leadership in every kitchen he has worked in. Over the years, he has contributed his culinary talents to Todd English’s Bluezoo, Kimonos, Il Mulino New York Trattoria, Garden Grove, and the Casual outlets, consistently delivering exceptional dining experiences to our guests.
Since 2017, Jason has served as our Triplex Banquet Chef, where he has played a key role in elevating our banquet offerings and mentoring countless team members along the way. His dedication to excellence and collaborative spirit have made a lasting impact on our culinary operations. He has fostered an understanding of high-volume banquet operations that reflects on countless repeat groups and excellent food quality scores.
Jason is also a proud graduate of the Rosen School of Hospitality at the University of Central Florida, and he brings academic insight and hands on experience to all aspects of the Banquet department. His passion is his family and the ability to provide memorable moments for each one of the guests that come to experience the magic this resort has to offer.
With over 30 years of culinary expertise, Bogdan Sonta is a highly skilled Executive Sous Chef known for exceptional kitchen leadership, innovative menu design, and unwavering commitment to culinary excellence. Throughout a distinguished career, he has improved a deep understanding of global cuisines, refined techniques, and managed high-volume kitchens.
Having worked in renowned kitchens across Europe and the Middle East, Chef Bogdan is skilled in crafting memorable dining experiences that bridge cultural flavors with high-quality ingredients. From the classic, robust dishes of German cuisine to the vibrant, bold flavors of Israel and Poland, Chef Bogdan seamlessly integrates regional culinary traditions with modern innovation.
During his two-decade tenure at the Swan and Dolphin, Chef Bogdan honed an unparalleled understanding of high-volume, multi-restaurant operations, working across the resort’s various dining establishments. From fine dining to casual eateries, he played a key role in ensuring each restaurant’s menu remained fresh, innovative, and aligned with the resort’s world-class standards. Chef Bogdan’s leadership contributed to the smooth, efficient functioning of the kitchens, while fostering a culture of creativity and excellence.
A dedicated mentor and team builder, Chef Bogdan is committed to developing culinary talent and maintaining the highest standards in food quality and presentation. Whether designing seasonal menus, optimizing kitchen operations, or leading culinary teams through high-pressure environments, Chef Bogdan brings both passion and precision to every aspect of the kitchen.
Chef Judd Ellis’s culinary journey began in his hometown of Pensacola, Florida, where his passion for cooking led him to graduate from Pensacola State College with a degree in Culinary Management. Early in his career, he honed his skills at several beloved establishments in Pensacola’s vibrant food scene.
In the wake of Hurricane Katrina’s devastation, Chef Ellis moved to New Orleans, driven by a desire to contribute to the city’s recovery and renewal. There, he had the privilege of working under the guidance of Ella Brennan, a legendary figure in creole cuisine, at the world-renowned Commander’s Palace. This experience allowed him to follow in the esteemed footsteps of culinary icons like Paul Prudhomme and Emeril Lagasse, shaping his approach to cooking and hospitality.
In 2009, Chef Ellis played a pivotal role in the reopening of the historic Roosevelt Hotel, where he dedicated a decade to leading the luxury culinary brigade, crafting unforgettable dining experiences for guests.
In 2019, seizing an opportunity to return to his roots in Florida, Chef Judd Ellis joined the esteemed culinary team at Walt Disney World’s Swan and Dolphin Hotel. Here, he continues to innovate and inspire, bringing his wealth of experience and passion for culinary excellence to enhance the guest experience in one of Florida’s iconic destinations.
Executive Pastry Chef Arnis Robeznieks joins the Walt Disney World Swan & Dolphin Team from New York City. He was the Senior Pastry Chef at the Marriott’s US Flagship Hotel, Marriott Marquis New York City in the center of Time Square.
He has spent 18 years at the Marriott Marquis in NYC, honing his craft and expanding his experience in this 2100 room hotel with 7 Food and Beverage Outlets and banquet space where they would accommodate up to 2200 people for a sit down dinner. Participating in the NYC Chocolate Fashion Shows, NYC Wine and Food Festivals and hosting the Wine Spectator’s Annual Grand Tasting Weekends.
Chef Arnis has over 30 years of Baking and Pastry experience, in hotels and restaurants spanning the cities of Chicago, Boston and New York City. He is a graduate of Johnson & Wales University in Providence RI, where he studied Baking and Pastry.
This Midwestern, cold weather guy is looking forward to the inspiration of Florida, Orlando and the year-round warm weather.
Todd English is a renowned chef, restaurateur, author, entrepreneur, and television star based in Boston, Massachusetts and New York City. English is a four-time James Beard Award winner and inductee into the James Beard Foundation’s “Who’s Who in Food and Beverage in America.” Todd has authored four critically acclaimed cookbooks, created the record-breaking housewares line, The Todd English Collection, and hosted the Emmy-nominated PBS travel series Food Trip with Todd English. Todd English Enterprises includes over twenty innovative restaurants spanning the country and abroad, including his bluezoo restaurant located at Walt Disney World’s Dolphin Resort in Orlando, FL.
Michael Mina is an award-winning chef and the founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts such as PABU, Sorelle, MINA’s Fish House, the Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt, and raised in Washington, he began his career at Chef Charlie Palmer’s Aureole in New York City. His collaboration with Chef George Morrone led to the creation of AQUA, an upscale seafood restaurant in San Francisco, which opened to national acclaim, and as AQUA’s executive chef, Chef Mina also earned multiple James Beard Awards over the years. Throughout his illustrious career, Chef Mina has also been honored with additional numerous accolades, including a Michelin star at MICHAEL MINA, James Beard Foundation’s “Who’s Who of Food & Beverage” inductee, Bon Appetit’s Chef of the Year, and more. He was most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report.
