Natalie Cohee has been promoted Executive Chef at DoubleTree by Hilton Hotel Orlando at SeaWorld
DoubleTree by Hilton Orlando at SeaWorld, spanning 28 acres within the heart of International Drive, proudly promotes Natalie Cohee to executive chef, selecting the culinary leader with more than 12 years of experience in the DoubleTree Orlando kitchens to lead the team. Tenured executive chef Alberto Correa - Chef Cohee's mentor - is promoted to director of culinary experiences. In their new roles, the duo expands offerings for groups using the 100,000 square feet of meeting and event space and leisure guests enjoying the multiple dining options at DoubleTree by Hilton Orlando at SeaWorld.
A leader of the DoubleTree by Hilton Orlando at SeaWorld culinary team since 2007, Chef Cohee has developed an expertise in banquets and catering in her time with the resort. She expertly blends Caribbean flavors and adds an Asian twist, with a uniquely modern approach to grilling, smoking and roasting, resulting in memorable and tempting dishes. Her creativity is evident on restaurant and catering menus with dishes like Sweet Citrus Glaze Salmon, Guava BBQ Chicken Flatbread and Lobster Empanadas. Growing up in the industry as the daughter of restaurant owners, Chef Cohee knew she wanted to pursue a career as a chef from a young age. She spent countless hours in the kitchens of Paco's Cantina and Calypso, creating flavorful concoctions and learning to recreate dishes. Chef Cohee graduated top of her class at Le Cordon Bleu College of Culinary Arts in Scottsdale, Ariz., and she started her career with a coveted externship at Latitudes Restaurant at the well-known Hilton Sunset Key. Prior to joining the team at DoubleTree by Hilton Orlando at SeaWorld, Chef Cohee served as the executive sous chef at the Sheraton in Key Largo and as a chef on private yachts sailing through the Caribbean, where her she developed a strong appreciation for local cooking styles and finessed her talents working with fresh seafood.
