Chef Scott Hunnel takes a refreshingly contemporary approach in the kitchen, with a straightforward cooking philosophy: fresh, seasonal ingredients from around the globe with a focus on local markets including seaports in Florida and area farms. Dishes are inspired by his gastronomic journeys, from truffle hunting in Italy to markets and restaurants in Hong Kong, Bangkok and London. Hunnel was a James Beard nominee for “Best Chef in the South” in 2007, 2008 and 2009, and was named Santé magazine’s “Culinary Professional of the Year” in 2008. Always evolving, he enjoys collaborating with other chefs and credits much of his success to his passionate, talented team. Originally from the Chicago area, Hunnel graduated from the Joliet (Ill.) Junior College culinary arts program, where he worked in the Renaissance Hotel with three master chefs, learning classic European techniques that are the foundation of his cuisine. Shortly after graduation, he became a Cast Member at the Walt Disney World® Resort and was tapped as chef for Victoria & Albert’s in 1995.