Talent

French Chef Yohann Le Bescond is Complex Executive Pastry Chef at World Equestrian Center – Ocala and a 2025 James Beard Award semifinalist. Trained in Brittany, he earned the Brevet Technique des Métiers Pâtissier by age 20 and led U.S. pastry kitchens by 22. He now oversees the entire pastry program at WEC, including the two beloved Emma’s Patisserie locations, and has gained national acclaim through Food Network appearances (Summer Baking Championship, Harry Potter: Wizards of Baking) and was named to Restaurant Hospitality’s 2023 Chef Power List.

With over two decades of mastery in Modern American, Spanish, Asian, Japanese, and Haute Cuisine, Chef Stephan Holland brings global finesse to the table. He previously led special projects, openings, and development at Atlantis Resort in the Bahamas and has overseen and conceptualized multiple restaurants in Sweden. Chef Stephan has headlined premier events such as the NPIWFF Wine and Food Festival and collaborated with Andrew Zimmern, Martha Stewart, José Andrés, and Nobu Matsuhisa. He now spearheads four new restaurant concepts at The Equestrian Manor at WEC.

Chef Daniel Binghak brings a refined mastery of Asian cuisine shaped by his work with major destinations like Epic Universe Universal, Disney’s Swan and Dolphin Resort, and Hard Rock Casino International. He spent five years as senior sushi chef at Morimoto, the flagship restaurant of Iron Chef Masaharu Morimoto, where he honed his craft in contemporary Japanese cuisine. Chef Daniel is now at World Equestrian Center as Chef de Cuisine at The White Willow at The Equestrian Manor. 

---

---

Chef Kari Howard brings twenty years of pastry expertise and creativity to the forefront of The Equestrian Manor’s dessert program. Prior to joining World Equestrian Center – Ocala, she served as a pastry chef at Hilton Orlando Bonnet Creek. Since 2021, she has grown through the ranks at WEC, from crafting sweets at Miss Tilly’s Lollipops to leading banquet pastry. Chef Kari serves as Executive Pastry Chef at The Equestrian Manor, overseeing its full pastry program.

Chef Roland LaCroix brings a distinguished culinary background with over twenty years’ experience in professional kitchens including roles at the Wellington Polo Stadium, The Broadmoor and The Biltmore Estate. His cooking celebrates the richness and diversity of American cuisine, blending classic comfort dishes with global influences and bold creativity. With a passion for American flavors, Chef Roland is now at World Equestrian Center – Ocala as Chef de Cuisine at The Polo Pony at The Equestrian Manor.  

Chef Ed Pinkos is the Executive Baker at Emma’s Patisserie at The Equestrian Manor. Originally from Philadelphia, Pennsylvania, he has dedicated his career to mastering the art of artisan bread and pastry. After studying pastry arts, Chef Ed began his career in wholesale bread operations, supplying bread to Philadelphia’s top restaurants. He later spent 16 years expanding the bread program for a renowned Italian market from one retail outlet to three. Chef Ed brings this experience and dedication to WEC, where his work reflects a simple philosophy: every loaf and every pastry should tell a story of craftsmanship, tradition, and excellence.

Chef Karl Reinhart is an accomplished Sushi Chef de Cuisine at The White Willow at The Equestrian Manor. With more than seven years of high-level experience in premier omakase restaurants, he previously served as a Sushi Chef at Natsu Omakase and as Executive Sushi Chef at Soseki Modern Omakase, both Michelin-recognized establishments. A proud Floridian with Japanese heritage through his grandmother, Chef Karl brings precision, consistency, and artistry to every aspect of his craft, blending cultural authenticity with modern refinement to deliver an exceptional dining experience.

Chef Kristofer Sullivan brings a rich culinary pedigree shaped by experiences at Le Bernardin, Atlantis Resort, Bangkok Supper Club, and as a private chef in Los Angeles. Known for his refined yet approachable style, he blends classic techniques with modern flair to create elevated Italian cuisine. His menus reflect a balance of creativity and tradition. Chef Kristofer is now at World Equestrian Center – Ocala as Chef de Cuisine at Genievieve’s, an elegant Italian rooftop restaurant at The Equestrian Manor.  

Chef Kenya Minott’s culinary journey began at 8 years old while learning to cook alongside his grandmother, whose guidance instilled the values of patience, creativity and hospitality that continue to shape his culinary philosophy. With more than 15 years of experience, Chef Kenya has developed expertise across a variety of cuisines and culinary disciplines, blending classic techniques with innovative menu development to create memorable dining experiences. As Chef de Cuisine at Yellow Pony Pub & Garden, he is committed to fostering a collaborative kitchen culture while delivering exceptional hospitality through every service.

Born in Loja Ecuador, Chef Cristian Viracucha discovered his passion for cooking at 14 years old while watching chefs Emeril Lagasse, Jacques Pépin and Julia Child on television. He earned a bachelor’s degree in Gastronomy and Food & Beverage Services before building his career at prestigious kitchens including The Peninsula Hotel Chicago, Big Jones and Hard Rock Casino’s Council Oak. Chef Cristian now brings his passion for creating memorable dining experiences to World Equestrian Center – Ocala, where he serves as Chef de Cuisine at Stirrups Restaurant.