With two decades of experience in the kitchen, Chef James O’Donnell’s is the new executive chef for STK Orlando, opening this summer at Disney Springs.
O’Donnell’s career has taken him around the globe and in 10 different cities, and in his new role at STK Orlando he is able to showcase his worldly culinary experience, as well as his love for creating the ultimate dining scene.
About 20 percent of the menu items at STK Orlando will be exclusive to the Disney Springs location, including Florida grouper, chilled rubbed rack of lamb and seared tuna. STK Orlando also will feature signature dishes including bite-sized “Lil BRGs” made with Wagyu beef, lobster mac & cheese, high-quality steaks, seafood and decadent desserts.
A few questions with Chef O’Donnell:
What’s something new you plan to bring to the local culinary scene?
We plan to bring a fine-dining experience, showcasing the high-energy atmosphere along with great food and service we have become known for.
What is your first impression of Central Florida’s food scene?
The food scene in the Orlando and greater Central Florida area is on a steady rise due to increasing guest demand for sophisticated dining, and STK is excited to be a part of that continued growth.
Will you incorporate the farm-to-table trend at STK? If so, do you plan on getting any ingredients from Central Florida-based or Florida-based farms?
I am looking forward to growing my relationships with local vendors and purveyors to utilize the resources that are available in the area, especially seasonal fruits, produce and seafood.
How will STK Orlando compare to your other locations?
STK Orlando is going to be one of our largest locations at about 15,000 square feet, with both indoor and outdoor seating. We will feature new dishes specific to Orlando like our Florida grouper, as well as signature STK dishes fans know and love.
