Private Chef Miguel Ortiz

Passionate about molecular gastronomy and it's artistic and scientific design. From sous vide to spherification. I enjoy challenge and beauty within each plate. From a filet mignon with a pomegranate blackberry jus, to a seared scallop with lobster bisque spherification. I want to bring those classy dishes to my guests, to their homes and parties to impress or bring a romantic mood to the room. It's my passion to experiment and create new color combinations that put emphasis on the plates definition of sea, land, or air. I have experience from cooking at many locations in Disney, and in resorts.

For me, cooking is...

Cooking is my mood, my passion, my desire. It motivates me to do more, try new things, research. It brings meaning to my life to see guests enjoy it.

I learned to cook at...

I learned cooking from chefs at resorts before attending culinary school at Florida technical college.There I learned many basics and good techniques.