A DEFINING

DINING EXPERIENCE

Hemisphere will engage your senses with an inspiring array of culinary delights and incredible panoramic views. Floor-to-ceiling views of planes etching the night sky, spectacular launches from Cape Canaveral, and cityscapes will be your backdrop to an elevated dining experience.

A DEFINING

DINING EXPERIENCE

Inside, Hemisphere’s atmosphere is equally spectacular with Illuminated wine walls, custom wine cuvees and a central lounge, making it perfect for intimate evenings, larger groups, or sharing this signature setting in the private dining room.

Led by Executive Chef Jeffrey Powell, Hemisphere’s culinary team has designed a menu that infuses robust international flavors, seasonal local ingredients, and careful pairings of select wines and cocktails from complementing hemispheres, to create a fusion of modern flavors from around the world.

“We have embraced the unmatched, panoramic views of one of the most active international airports as the focal point of Hemisphere. Guests are transported into a world of travel-rich sights, sounds and tastes, to create an unforgettable experience filled with dynamic views, thoughtful service, and memorable food and drinks.”

Bruce McDonald, General Manager – Hyatt Regency Orlando International Airport

EXECUTIVE CHEF

JEFFREY POWELL

“My culinary philosophy is centered around using only the freshest ingredients from local growers and artisanal producers, and combining complementary ingredients and showcasing their natural integrity and depth of flavor.”

Professionally trained culinarian and nutritionist, Chef Jeffrey Powell joined the Hyatt family in 2001, and has since then honed his epicurean skills in California, the Hawaiian Islands, Texas and most recently in New Jersey. As Executive Chef of the Hyatt Regency Orlando International Airport, Jeffrey and his team bring his “farm fresh” approach to Hemisphere’s menu, infusing robust international flavors and seasonal local ingredients, to create dishes that are intensely flavorful and naturally spectacular.

CHEF DE CUISINE

JASON MOLTZ

Jason is a true Floridian, born in Miami and raised in Central Florida, where his passion for the culinary arts grew from a young age alongside his mother as they baked new dishes, learning early on how to experiment with different flavors. A veteran of the industry for 25 years, Jason welcomes the challenge of transforming standard dishes to unique.

CHEF TOURNANT

JOAQUIN IRIZARRY

I began my culinary career at the age of twenty two in Puerto Rico, where I quickly discovered my passion for cooking and the joy of creating memorable experiences through food. After relocating to Orlando, I remained committed to my growth, continually acquiring new skills and fostering a balanced and mindful approach to food. In pursuit of further professional development, I completed an associate degree in culinary arts in March 2024. I approach food with great respect and curiosity, seeking to understand each ingredient and its potential to create harmonious, balanced, and meaningful dishes that evoke peace and joy.

Culinary Team

Jeffrey Powell, Executive Chef
Jason Molz, Chef de Cuisine
Joaquin Irizarry, Chef Tournant
Rich Lenkiewicz, Outlet Manager