You are using an outdated browser. Please upgrade your browser to improve your experience.
You are using an outdated browser. Please upgrade your browser to improve your experience.
Senior Food & Beverage Operations Manager
Jason Bradley is the Senior Food & Beverage Operations Manager for the Walt Disney World Swan and Dolphin Resort. Jason has a passion for craft cocktails, with a shared appreciation for the classics. With refined technique and cutting-edge innovation, he brings specialty cocktails to the next level. Jason is instrumental in the development of the resort’s cocktail program as well as the expansive wine list selections offered across the different dining concepts throughout the entire property.
Certified Sommelier, WSET 2 Certified, Director of Beverage
With over 15 years of experience at Marriott, Joe Lopez currently serves as the Triplex Director of Beverage. His journey in hospitality has been fueled by a passion for wine, people, and delivering exceptional service. A Certified Sommelier and holder of the WSET Level 2 Certification in Wines, Joe brings a strong foundation of wine knowledge that elevates both guest experiences and team development. He is actively continuing his wine education to stay at the forefront of the industry and further deepen his expertise. Known for his collaborative leadership style, Joe thrives in dynamic environments where he can mentor teams, enhance beverage programs, and create memorable guest experiences. His focus is always on building meaningful connections—between people, place, and palate.
Assistant General Manager of Todd English’s Bluezoo
Michael’s passion for food and beverage starts with the art of brewing beer. Michael has studied the Craft Beer industry over the past 10 years. He has traveled all over Florida and the country to learn the craft. With visiting over 60 in state breweries and another 40 out of the state of Florida, Michael has worked with breweries to learn what techniques they use to create the perfect brew. He has worked with smaller breweries throughout the area to help put their beers on the map, including a taproom takeover out at Cabana Bar and Beach Club. He believes that food pairing with beer is the future of the industry and will continue to grow exponentially.
Certified Sommelier, Director of Event Operations
Olivier Zambaux. Director of Event Operation at the Walt Disney World Swan and Dolphin engages his audiences as he transports them to his home region of Champagne, France: sharing his passion, Champagne. Born and raised in the birthplace of Dom Perignon, Sainte Menehould, Olivier was surrounded by the history and culture of the region which is known worldwide for sparkling wine. Since coming to the United States, Olivier has become a Sommelier and continues to expand his knowledge of wine and champagne through continued learning, research and educating others.
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.
Founder & Executive Chairman of Bourbon Steak
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.
