ORLANDO, Fla. (March 11, 2020) – DoubleTree by Hilton Orlando at SeaWorld, spanning 28 acres within the heart of International Drive, proudly promotes Natalie Cohee to executive chef, selecting the culinary leader with more than 12 years of experience in the DoubleTree Orlando kitchens to lead the team. Tenured executive chef Alberto Correa – Chef Cohee’s mentor – is promoted to director of culinary experiences. In their new roles, the duo expands offerings for groups using the 100,000 square feet of meeting and event space and leisure guests enjoying the multiple dining options at DoubleTree by Hilton Orlando at SeaWorld.
“We are thrilled to bring Chef Cohee’s talent into the spotlight with this well-earned promotion,” said Harold Bassler, general manager, DoubleTree by Hilton Orlando. “Her passion and creativity, coupled with her leadership and commitment to wowing guests is a true asset to the team, and we’re proud of her growth through the years here at DoubleTree.”
A leader of the DoubleTree by Hilton Orlando at SeaWorld culinary team since 2007, Chef Cohee has developed an expertise in banquets and catering in her time with the resort. She expertly blends Caribbean flavors and adds an Asian twist, with a uniquely modern approach to grilling, smoking and roasting, resulting in memorable and tempting dishes. Her creativity is evident on restaurant and catering menus with dishes like Sweet Citrus Glaze Salmon, Guava BBQ Chicken Flatbread and Lobster Empanadas.
“I’m passionate about turning simple meals into a creative adventure,” said Chef Cohee. “I love to impress guests with surprising tastes in classic dishes, ultimately wanting every guest to feel as if they have joined me for family dinner.”
Growing up in the industry as the daughter of restaurant owners, Chef Cohee knew she wanted to pursue a career as a chef from a young age. She spent countless hours in the kitchens of Paco’s Cantina and Calypso, creating flavorful concoctions and learning to recreate dishes. Chef Cohee graduated top of her class at Le Cordon Bleu College of Culinary Arts in Scottsdale, Ariz., and she started her career with a coveted externship at Latitudes Restaurant at the well-known Hilton Sunset Key. Prior to joining the team at DoubleTree by Hilton Orlando at SeaWorld, Chef Cohee served as the executive sous chef at the Sheraton in Key Largo and as a chef on private yachts sailing through the Caribbean, where her she developed a strong appreciation for local cooking styles and finessed her talents working with fresh seafood.
Spanning 28 acres off International Drive, DoubleTree by Hilton Orlando at SeaWorld is a relaxing oasis tucked in the heart of Orlando. Steps away from SeaWorld® Parks and The Orange County Convention Center, the Resort is near Universal and Disney, yet a surprising escape from the activity of Orlando. As the largest DoubleTree in the world, the property boasts more than 1,000 guest rooms. 100,000 square feet of sleekly-designed meeting space includes high-tech and modern flexible indoor offerings, while the Grand Lawn, with its Pavilion, fire pits, water features and welcoming chaises provides lush space for every type of event or simply beckons guests to sprawl out on the grounds and savor the sunshine.
Palm tree-lined swimming pools and outdoor games from mini golf to ping pong entice with quintessential family recreation activities, while multiple dining outlets and award-winning catering offerings deliver a full resort experience. Among the first Orlando resorts to operate as a Certified Autism Center, DoubleTree by Hilton Orlando at SeaWorld delivers a memorable experience to meet the needs of every guest.
