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.
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
Jeffrey Powell
Executive Chef
“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, Jeffrey Powel 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.
SHELBY FARRELL
Chef de Cuisine
“My food philosophy is to nourish the senses by infusing the food from my southern upbringing with global flavors and techniques to create fun and beautiful offerings that are still familiar and comforting”
Chef Shelby Farrell has been building her craft with Hyatt since 2012, working her way through the ranks to become the Chef de Cuisine of Hemisphere. She grew up in a home that was passionate about food, surrounded by Italian classics from her mother, Middle Eastern favorites from her father’s time in the military, and the Coastal Creole cuisine of her hometown. She is a proud graduate of the culinary school at Valencia State.
Culinary Team
Jeffrey Powell, Executive Chef
Shelby Farrell, Chef de Cuisine
Natalie Pierce, Director of Outlets
Interior
Food
Events
