Talent

French Chef Yohann Le Bescond serves as Complex Executive Pastry Chef at World Equestrian Center – Ocala, where he oversees the pastry program across the resort’s 13 dining concepts, including the two beloved Emma’s Patisserie locations. A 2025 James Beard Award semifinalist for Outstanding Pastry Chef or Baker, Le Bescond trained in Brittany, France, earning his Brevet Technique des Métiers Pâtissier by age 20 before leading pastry kitchens in the United States at just 22. His work has earned national recognition through appearances on Food Network’s Summer Baking Championship, Harry Potter: Wizards of Baking and Beat Bobby Flay, and he 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 oversees the 13 dining concepts at World Equestrian Center – Ocala.

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. 

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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 Alberto Febo-Sanchez is Hotel Executive Pastry Chef at World Equestrian Center, where he leads pastry and dessert production for Emma’s Patisserie and supports dessert output across the resort, with 25 years of industry experience. Previously, he served as Executive Pastry Chef at TPC Sawgrass, designing pastries for the renowned Nineteen restaurant, and spent eight years at Waldorf Astoria El Conquistador Resort & Las Casitas Village, where he earned the True Waldorf Service Award. Originally from Puerto Rico, Chef Febo-Sanchez has gained international recognition as Best Pastry Chef of the Caribbean (2009), through television features on Salsa and Flavors from Puerto Rico (2014), leading the National Culinary Team to victory in 2015 with two gold and a silver medal, and induction into the Caribbean Hotel and Tourism Association’s Taste of the Caribbean Hall of Fame.  

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.

Chef Michael Gaddy serves as Executive Pastry Chef at World Equestrian Center – Ocala. His passion for pastries began at 10 years old when he started baking with his mother and grew after winning his local baking competition at Dade City’s Kumquat Festival. Chef Michael’s career has included positions with Walt Disney World, Orlando World Center Marriott, The Woodlands Waterway Marriott Hotel & Convention Center and The Ritz-Carlton Reynolds, Lake Oconee, where he earned national recognition. Along his journey, he traveled throughout the United States, Switzerland and the Bahamas, crafting pastries and learning new techniques that continue to inspire the whimsical spirit reflected in every dessert he creates.

Gabriel Maysonet is an executive pastry sous chef, chocolatier, entrepreneur, and educator with a passion for creativity and continuous learning. Originally from Puerto Rico, he began his career in healthcare before discovering his true passion for pastry and chocolate.

Gabriel co-founded KKÔ Chocolate, a handcrafted chocolate company specializing in bean-to-bar creations, and later taught baking and pastry before joining the World Equestrian Center in Ocala, Florida. Today, he helps lead one of the country’s premier luxury resort pastry programs, creating artisan desserts, handcrafted chocolates, and memorable guest experiences.

Believing that success comes from embracing opportunities, working hard, and never stopping the pursuit of growth, Gabriel continues to innovate in pastry, chocolate, and entrepreneurship while inspiring others through his craft.

The Certified Angus Beef® brand chef Josh Ennis is a regional director and classically trained chef whose career spans some of North America’s most acclaimed restaurants and resorts, including The Inn at Palmetto Bluff and The Old Stone Farmhouse, as well as renowned events like Cayman Cookout, The Masters Golf Tournament, and Charleston Food & Wine.