Laura Davidson Public Relations
(212) 696-0660 ext. 3769 email@example.com
Orlando, Fla. – FEBRUARY 24, 2016 – Peter Zampaglione has recently been appointed Executive Chef at The Ritz-Carlton Orlando, Grande Lakes. In this position, he will oversee all culinary operations at the 582-room property, including the new Highball & Harvest, the hotel’s much-acclaimed southern-inspired restaurant, banquet catering and in-room dining. As Executive Chef, he will also continue the resort’s commitment to a sustainable cuisine philosophy that is reflected in the dining experiences throughout the property.
Chef Zampaglione brings over 20 years of global experience working for The Ritz-Carlton Hotel Company. He most recently served as Executive Chef at The Ritz-Carlton, San Juan, Puerto Rico and prior to that position, was the Executive Chef at The Ritz-Carlton, Abama, Spain. During his tenure there, he led MB Restaurant to earn 2 Michelin Stars and Kabuki Japanese Restaurant to earn 1 Michelin Star. His previous experience includes Executive Chef positions at Ritz-Carlton properties in Atlanta, Georgia; Wicklow, Ireland; and Sintra, Portugal. Additionally, Chef Zampaglione was the Executive Chef on the opening team of The Mandarin Oriental Hotel in Barcelona.
Chef Zampaglione holds an Associates Degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts in Portland, Oregon.