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Let's Meet the Chef at Hotel Landy
In what seems like a change of pace from traditional hospitality and tourism, Hotel Landy brings a sense of depth and story to their establishment by channeling the essence of a historical female figure whose work inspired the development of everyone’s favorite ride: roller coasters.
Émilie du Châtelet was a philosopher and mathematician from the early 1730’s and her work with Kinetic Energy can be seen throughout the hotel in the perpetual motion design of furniture, shelving and various art installations. In some areas of the hotel you’ll also find wallpaper showcasing images of her books and studies.
Hospitality and Tourism is an industry that dominates the Orlando region but rarely would I say it brings a sense of culture to our hometown. Choosing to design a hotel experience, not just off of an historical figure, but a female historical figure adds the type of depth we would love to see this industry focus more on.
Changing the hotel’s name to Landy was in an effort to make it more interesting and the name itself comes from “OrLANDo”. Inside the hotel there’s even an Orly’s Market, bringing together Orlando and Landy.
Focused on a lifestyle approach, the hotel welcomes locals to come in and enjoy the Émilie Bar and Lounge. We stopped by to meet Executive Chef Jake Brenchley, who brings his love for South African cuisine and infuses those flavors into Central Florida style food.
In our visit to the hotel, Chef Jake introduces Joie Rossi to his Tuna Avocado creation.
The Tuna Avocado at Hotel Landy
Chef Jake describes this dish as a playful homage to seafood, where the rich flavors of shrimp, crab, and ahi tuna meld seamlessly with the creamy freshness of avocado. This culinary dish is elevated by the inclusion of South African condiments, most notably chermoula. Chermoula, a vibrant pureed herb blend reminiscent of pesto but without nuts, features garlic and onion, adding a delightful aromatic depth to the dish.
The presentation is as captivating as the flavors, adorned with edible florals and an array of fresh greens that invite diners to explore and uncover the "treasures" within each bite. Chef Jake emphasizes that the essence of their cuisine lies in its freshness, achieved through the use of herbs, citrus, and a touch of spice, rather than overpowering saltiness.
This Tuna Avocado dish exemplifies the innovative and flavorful approach of Hotel Landy’s culinary offerings, making it a prime example of the unique dining experience locals can have at Hotel Landy.
