Meet Antwan Ellis: New Executive Chef at Hamilton's Kitchen and The Alfond Inn
Meet Antwan Ellis: New Executive Chef at Hamilton's Kitchen and The Alfond Inn
In the quiet, sun-drenched corridors of The Alfond Inn, where the walls serve as a rotating gallery for the Alfond Collection of Contemporary Art, the air has recently taken on a new, discernible focus. It is the scent of a kitchen under new stewardship—one that favors the precision of a practiced hand and the expansive vision of a global traveler.
We are delighted to announce that Antwan Ellis has arrived in Winter Park to take the mantle of Executive Chef at The Alfond Inn.
Chef Ellis arrives at our doorstep by way of the neon-soaked culinary theater of Las Vegas and the pink-sand luxury of Bermuda. Yet, despite his global resume, there is a groundedness to his approach that feels perfectly at home in the heart of Florida.
A Journey of Precision: The Road to Winter Park
Chef Ellis's career is a masterclass in versatility, built on a foundation of academic rigor and honed in some of the most demanding culinary environments in the world.
The Foundation: The journey began with a BSc (Honours) in Hotel Management from the University of the West Indies. This academic background provided the framework for his "standards-driven leadership," fueling a lifelong study of hospitality operations and the fine art of team development.
The Atlantic: His professional ascent took him to the pink sands of Bermuda, where he served as Executive Chef de Cuisine at the Hamilton Princess & Beach Club. At this iconic property, he mastered the complexities of luxury resort dining, overseeing multiple outlets and leading large-scale teams with a calm, practiced hand.
The Desert: Most recently, Ellis navigated the high-stakes, neon-soaked culinary theater of Las Vegas. Serving as Executive Chef and Culinary Director at Emmitt's Vegas, he managed a high-pressure environment where the pace is as relentless as the lights of the Strip—a role that solidified his reputation for delivering consistency at the highest level.
"Chef Ellis brings extensive luxury-hospitality experience and the kind of steady, standards-driven leadership that elevates everything around it," says Michael Briggs, Managing Director of The Alfond Inn. "He understands how to enhance a culture, develop talent, and deliver consistency at the highest level. We're excited for what this means for our culinary program, our guests, and our team."
Spring 2026 Menu: Island Heritage Meets Contemporary Art
The Alfond Inn is defined by its mission—a unique philanthropic engine where net operating profits fund the Alfond Scholars Program at Rollins College. For Ellis, this social consciousness, paired with the physical beauty of the property, was a primary draw.
"I have admired The Alfond Inn since its opening in 2013, so this is a dream workplace for me," Ellis reflects. "The hotel's philanthropic mission and the art throughout the property also speak to me. Food has always been my medium of expression, and this is a place where creativity is part of the everyday experience."
As we look toward the Spring 2026 season, Chef Ellis is preparing to unveil a menu that acts as a bridge between his past and our present. This collection is autobiographical, drawing inspiration from the contemporary artwork lining our halls, the traditional fare of the American South, and the vibrant memories of his island childhood.
In this upcoming menu, guests can expect a dialogue between the visual and the visceral. A dish might mirror the bold, geometric abstractions of a painting in the conservatory, while its flavor profile carries the warmth and spice of the Caribbean sun. It is a sophisticated pivot for Hamilton's Kitchen—one that honors our Southern roots while embracing a more global, artistic perspective.
A Culture of Consistency
The word "consistency" is the foundation upon which fine dining is reliant. It is the ability to ensure that a dish served during a bustling Saturday night gala possesses the exact same soul as the one prepared during a quiet Tuesday lunch.
Under the leadership of Chef Ellis, the kitchen is a space for both technical excellence and growth. Beyond plating culinary creations, he is developing talent and refining the "standards-driven leadership" that Michael Briggs noted. For our guests, this means a dining experience that feels both familiar and entirely new.
Spring Menu Launch: March 20, 2026
We invite you to join us this spring to witness this evolution firsthand, with our new menu launching on March 20, 2026. Whether you are a local regular or a traveler seeking refuge in Winter Park, the table is being set for something remarkable.
At Hamilton's Kitchen, the art isn't just on the walls anymore—it's on the plate.