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 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.

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.