Chef Douglas Sisk
Douglas Sisk, CEC, HACCP started in the restaurant business at 14 years of age working as a bus boy and dishwasher. After realizing his natural passion for the kitchen, he began cooking. He worked through all the kitchen stations with great speed taking in all the knowledge possible. After high school, he attended Sullivan University in Louisville, Kentucky, where he earned a degree in Culinary Arts and Hotel Restaurant Management.
After leaving the university, he traveled to many locations gaining over 30 years of experience. Chef Sisk lived in Jamaica where he was a member of the National Culinary Team. The Team was ranked 5th overall in the National competition where they won several silver and bronze medals. He has also won medals including gold in other U.S. and international competitions through the American Culinary Federation (ACF).
He is a Certified Executive Chef, a prestigious award presented by The American Culinary Federation for having achieved a high level of professional training and expertise. He recently was certified in HACCP food safety and nutrition programs. In addition to personal honors, he has appeared on many television shows and continues to mentor students through teaching classes and training seminars. He also works and volunteers with several charities including March of Dimes,
Heart Research Institute, Make a Wish and Panetta institute.
Chef Sisk has cooked for several celebrities and political figures, including Presidents George H.W. Bush and Bill Clinton, as well as the Prime Minister of Jamaica. His 3-D attitude – direction, drive and discipline – give him the key to his success. After holding the position of Executive Chef for the world-famous Sardine Factory Restaurant in Monterey California he joined Havana Club Enterprises and designed, opened and ran culinary operations for five-star private city club in Miami, Fl. Then he was off to Atlantis Resort in Paradise Island, Bahamas where he was in charge of resort restaurant operations. More recently he led a team in Bermuda at The Reefs Resort and Club and presently works as a Sysco regional specialist and consultant, in beautiful South Florida.
Chef Rey De La Osa
Rey began his Publix career in 1999 in Customer Service. While attending Johnson & Wales University, Rey worked at The Four Seasons Hotel in Miami. Rey began working at the Plantation Publix Aprons Cooking School in 2010 to share his culinary passion with others. He was promoted to Managing Chef at the Boca Raton Cooking School location and now is the Senior Managing Chef at the Plantation Publix Aprons Cooking School. Together with the Aprons staff, Rey wants students to “learn to have fun in the kitchen!”
Chef Louis Martorano
Executive Chef Louis Martorano heads all concepting, execution and oversight of 8 separate acclaimed dining venues at Margaritaville Hollywood Beach Resort’s 4-Diamond rated 369-room resort property, where his unique menu concepts and diverse food offerings have led the resort’s venues to multiple awards not limited to OpenTable’s Diner’s Choice Award (JWB Prime Steak and Seafood), Wine Spectator’s Award Of Excellence (JWB Prime Steak and Seafood), NorthStar Stella Awards’ Best Food And Beverage In Southeastern US (Resort dining), Our City Hollywood’s Best Steakhouse Award (JWB Prime Steak & Seafood), and more than 12 separate TripAdvisor Certificates Of Excellence spanning the Resort’s restaurants.
Chef Louis’s impressive track record includes more than 30 years of culinary experience across more than 20 separate restaurant operations, with strong focuses on Italian, American and Coastal Cuisines. His experience includes roles as the Executive Chef at Hilton Orlando Hotel’s 7 separate venues, Executive Chef of National Pastime within Gaylord National Hotel and Resort, Head Chef de Cuisine at Boca Raton Hilton’s multiple dining venues, Banquet Chef at Palm Beach Mizner Center, as well as additional culinary positions within Westin and Gaylord Hotel properties within South Carolina, California and Florida.
Chef Louis has merited several recognitions prior to his time at Margaritaville Hollywood Beach Resort, including the Hilton Hotel Excellence Award in 2015 and 2016, People’s Choice Award by Orlando Style Magazine (for Spencer’s Steaks & Chops), and led Hilton Orlando’s steakhouse to be ranked as the #3 steakhouse in Orlando by USA Today.
Chef Louis holds a degree in Hotel Restaurant Management from New York Technical School, and is a proud member of the American Culinary Federation.