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
“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.
Chef de Cuisine
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, starting as a dishwasher and evolving to Chef, Jason welcomes the challenge of transforming standard dishes and creating something unique that will appeal to any diner. Outside of the kitchen, Jason enjoys exploring the mountains with his wife and learning about new cultures around the world and their cuisines so he can incorporate new flavors and techniques into his craft.
Jeffrey Powell, Executive Chef
Jason Molz, Chef de cuisine
Derek Workman, Outlet Manager