Talent

Christopher Matthew, Resort Director of Food and Beverage at World Equestrian Center – Ocala, brings luxury hospitality experience from Four Seasons Hotels and Resorts, Auberge Resorts Collection and Henderson Beach Resort. With a strong background in food and beverage leadership, he helped bring The Equestrian Manor’s four distinct dining concepts to life and now oversees their operations with a focus on exceptional service and sophisticated hospitality. 

With nearly 20 years of experience in food and beverage, Hunter Bryant brings expertise in fine wine, spirits and cocktails to World Equestrian Center – Ocala as Beverage Director. A Tampa-area native, he previously served as Bar Manager at Bern’s Steak House. Hunter leads the beverage programming for the Ocala Food & Wine Festival, developed the beverage concepts for the four new restaurants at The Equestrian Manor and continues to shape a cohesive beverage program across the resort. Passionate about creating memorable guest experiences, he is dedicated to elevating hospitality through innovation, education and the development of the next generation of industry leaders. 

With 25 years of industry experience, Chef Alberto Febo-Sanchez is Hotel Executive Pastry Chef at World Equestrian Center – Ocala, where he leads pastry and dessert production for Emma’s Patisserie and supports dessert output across the resort. 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 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 has 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.

Chef Hector Gomez began his culinary career in Puerto Rico, graduating from the Caribbean Culinary Institute before joining acclaimed chef Roberto Treviño’s restaurant group, where he rose to Sous Chef at Casa Lola. His career continued at Hard Rock Hotel & Casino Tampa, followed by roles at The Inn at Pound Ridge by Jean-Georges and Wolfgang Puck at The Brownwood. In 2020, Chef Hector joined World Equestrian Center – Ocala as a culinary supervisor and quickly advanced to Outlet Chef and, within six months, Banquet Chef. His leadership, consistency and dedication to the resort’s growing culinary program led him to his current role as Executive Chef of The Equestrian Manor.

Chef Kari Howard brings 20 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.

Gabriel Maysonet is Executive Pastry Sous Chef at World Equestrian Center – Ocala, as well as a chocolatier, entrepreneur, educator and co-founder of KKÔ Chocolate, a handcrafted chocolate company specializing in bean-to-bar creations. Originally from Puerto Rico, he began his career in healthcare before discovering his true passion for pastry and chocolate. Today, he helps lead one of the country’s premier luxury resort pastry programs, creating artisan desserts, handcrafted chocolates, and memorable guest experiences.

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.

Chef Jonathan Nicho is Senior Multi-Unit Chef at World Equestrian Center – Ocala, where he oversees the culinary operations of Filo’s Mexican Cantina, Ralph’s Burger & Sandwich Shop, Viola & Dot’s Italian Kitchen & Pizzeria, Miss Tilly’s Lollipops, and the Tack Room. With over 20 years of culinary experience, he leads multiple kitchen teams while driving operational excellence, menu execution, and culinary innovation. Before joining WEC, Chef Jonathan served in the United States Navy, where he oversaw large-scale food service operations, before holding leadership roles with Walt Disney World and Universal Orlando Resort, including Epic Universe.

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.

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 in 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.

America’s most recognized Meteorologist from The Weather Channel and Emmy award winner, Jim Cantore. Cantore is known as the ‘rock star of meteorologists’ for his live reporting during the biggest weather events of the last 30 years. Cantore was inducted into the Weather Hall of Fame at the National Weather Museum and Science Center.

A Kentucky native raised in the heart of bourbon country, Tucker Carper has fully immersed himself in the heart of the brand and everything that makes Four Roses special, from its high-quality bourbon to the people who make it feel like family. He has dedicated his career to sharing the story and tradition behind one of America’s most respected bourbon distilleries.

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 Tournament, and Charleston Food & Wine.

David Martin is a four-time Emmy Award winner and a long-time television broadcaster at FOX 35. You know him from Good Day Orlando and the “We Love Florida” segment where he highlights the people and places we love around Central Florida and recommends adventures for families, suggests the best in food and drink, and showcases must-see businesses.

Josh Prete is a New York-based whiskey and spirits professional with a career rooted in hospitality, spanning bartending, bar management, beverage direction and brand building. After working in some of the country’s most acclaimed restaurants and cocktail programs, Josh brought an operator’s perspective to Woodinville Whiskey Co., where he travels across the country representing the brand and connecting with people wherever whiskey is being poured, discussed, and enjoyed. He is passionate about making whiskey approachable and exciting, whether that means introducing someone to a standout Woodinville whiskey, building a memorable cocktail, or sharing the people, places and craft behind what’s in the glass.