Brandon Benack’s rich food memories as a child helped guide him on the path to become a chef. He recalls rolling meatballs and making sauce with his grandma for elaborate Sunday dinners with family, harvesting grapes with his grandfather, and cranking an old sausage maker to churn out fresh Italian sausage.

Drawn in by the food experiences of his youth, Benack eventually enrolled in his school’s culinary program, and after two years of studies, he headed to Hilton Head Island and Daufuskie Island, SC to begin his professional cooking career.

In 1999, Benack joined Emeril’s Delmonico, Emeril Lagasse’s famous Creole restaurant in New Orleans. In 2002, he became sous chef at Delmonico, before pursuing the post of executive chef at two ethnic restaurants in the city.

His next stop would be the most impressionable on his culinary palate, as he embarked on a three year expedition to Antigua with Chef Andrew Knoll. Working for billionaire Allen Stanford, the two oversaw special events and tastings at his resorts on the island, and cooked in Antigua’s luxury dining outposts including The Pavilion.

Benack returned to the United States in December of 2007 as executive sous chef at Emeril’s Miami Beach, and in November 2008, he was promoted to Chef de Cuisine.

In April 2010, Benack headed north to legendary Chef Norman Van Aken’s famous fine dining establishment, NORMAN’S at The Ritz-Carlton Grande Lakes where he serves as Director of Culinary Operations and is directed by Chef Norman Van Aken in all matters relating to the execution of the cuisine. Known for his shared passion of the cultural diversity and fusion flavors of South Florida, Latin America and the Caribbean, as well as his commitment to utilizing fresh, local ingredients and making regionally inspired culinary creations, Benack was a natural addition to the NORMAN’S team.

Today, Benack is thrilled to be part of NORMAN’S as he strives to stay true to Chef Van Aken’s famous “New World Cuisine” as the culinary centerpiece which celebrates Latin, Caribbean and Asian flavors with traditional European technique.

Misty Shores was blessed with having parents from different ethnic backgrounds, a South Korean mother and an African American father. The fusion between her parents, especially her mother’s love for cooking, influenced her to join the culinary world. Some of her fondest memories as a child are the ones spent helping or watching her parents cook. Both her parents would prepare foods from their culture. Eventually, her mother was able to prepare soul food and Korean food together for nightly dinner. The best reward of making a good meal is enjoying it with people that appreciate the favors and hard work put into the food. It was not until Misty attended the University of Central Florida, majoring in Business management, that she realized the culinary arena was for her. After completing college, Misty attended the Orlando Culinary Academy where she learned to love and appreciate the boldness and robust favors of food even more. After working at several places, Misty joined the Norman’s team in late 2005. She worked her way through the brigade learning each station over the next three years. In late of 2008, Misty was offered a sous chef position.

misty@normans.com

Dave was born in the “first American boomtown” Cincinnati, Ohio. He grew up in an Italian household where he learned an early appreciation for fresh and high quality foods. At age eighteen, Dave took up a summer job in an Italian kitchen: Enzo’s. As his talent in the kitchen and passion for food grew, he was encouraged to attend the Orlando ACF Culinary Apprentice Program. Dave worked with CMC Arthur Peterson and CEC Bernd Mueller. In 2003, Dave came on board at Norman’s. Dave swiftly mastered each station and was promoted to the position of Sous Chef in 2008. At age eighteen, Dave realized that the best part of making a great meal was the enjoyment that the guest received. Today, he knows that the ability to be creative and prepare such exciting flavors is a continuous process. Dave feels that he is just tapping into the vast wealth of knowledge that is the culinary profession.

A native of Turkey, Yusuf graduated in 1994 from Eresin Tourism and Hospitality school in Istanbul. He then started his management and hospitality career working for the Royal Caribbean Cruise Line as an Assistant Dining Room Manager. He moved to New York City and worked for Ciprani Restaurant, Harry's Bar in Veneto, in Grand Central NYC, as a floor manager. He later relocated to Orlando in 2002 and worked as the Dining Room Manager at DOC'S with Celebrity Chef Neil Connolly, who was the personal Chef for the Kennedy Family. He moved on to work at the prestigious AAA 5 Diamond Restaurant,Victoria and Albert’s with Chef de Cuisine Scott Hunnel, at the Walt Disney's Grand Floridian Resort. He later joined NORMAN'S and received his Sommelier certificate. He has taken over their award winning wine list and is lead Captain.