Our award-winning restaurant
Settle into our casual and inviting atmosphere if you’re ready for a real taste of Florida. Our chefs craft authentic dishes using the freshest local seafood, meats, and produce from the Sunshine State. Each bite will remind you of where you are and why you love being here in Orlando.
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Meet Our Chef
Fred Vlachos
Chef Fred Vlachos has been the Head Chef of the Everglades Restaurant since 2006. Classically trained at Johnson & Wales Culinary School in Rhode Island, he has built his nearly 30-year culinary career at fine restaurants and hotels throughout the Orlando area, including the Walt Disney World Swan & Dolphin.
While the Everglades Restaurant is unmistakably Florida-themed, Chef Vlachos ensures that the menu is never stagnant or predictable by infusing a variety of other cuisines and influences.
With the Everglades popular Vine & Dine wine pairing dinner series now in its fourth year, Vlachos is constantly challenged to create unique and imaginative menus with seasonal and holiday themes such as campfire food, “running of the bulls,” aphrodisiacs, Mardi Gras and many more. With each theme, he incorporates global culinary influences such as French, Spanish and Mexican, or adds an upscale twist to classic American fare to outdo himself time and time again. For example, inspired by Elvis’ favorite snack, peanut butter and banana sandwiches, he created an upscale Mille-Feuille, or Napoleon pastry, for the rock ‘n’ roll themed Vine & Dine.
The chef’s everyday menu is no less inventive. His Alligator Bay Chowder is a menu staple thanks to the many out-of-state visitors who can’t find anything like it elsewhere. Vlachos also prides himself on offering only the freshest seafood, thanks to daily suppliers of native Florida fish. On a slow evening in the restaurant, Chef Vlachos has even been known to create a custom menu for guests–an unexpected and delightful surprise that keeps loyal patrons coming back year after year.
Fred Vlachos
Chef Fred Vlachos has been the Head Chef of the Everglades Restaurant since 2006. Classically trained at Johnson & Wales Culinary School in Rhode Island, he has built his nearly 30-year culinary career at fine restaurants and hotels throughout the Orlando area, including the Walt Disney World Swan & Dolphin.
While the Everglades Restaurant is unmistakably Florida-themed, Chef Vlachos ensures that the menu is never stagnant or predictable by infusing a variety of other cuisines and influences.
With the Everglades popular Vine & Dine wine pairing dinner series now in its fourth year, Vlachos is constantly challenged to create unique and imaginative menus with seasonal and holiday themes such as campfire food, “running of the bulls,” aphrodisiacs, Mardi Gras and many more. With each theme, he incorporates global culinary influences such as French, Spanish and Mexican, or adds an upscale twist to classic American fare to outdo himself time and time again. For example, inspired by Elvis’ favorite snack, peanut butter and banana sandwiches, he created an upscale Mille-Feuille, or Napoleon pastry, for the rock ‘n’ roll themed Vine & Dine.
The chef’s everyday menu is no less inventive. His Alligator Bay Chowder is a menu staple thanks to the many out-of-state visitors who can’t find anything like it elsewhere. Vlachos also prides himself on offering only the freshest seafood, thanks to daily suppliers of native Florida fish. On a slow evening in the restaurant, Chef Vlachos has even been known to create a custom menu for guests–an unexpected and delightful surprise that keeps loyal patrons coming back year after year.