Culinary Fusion Contest 2024
Special June Diversitastic! Dining Experience
Culinary Fusion Contest 2024
Four evenings that promise to take attendees on a culinary adventure like no other.
Free Beer provided by Ivanhoe Park Brewing
Innovative chefs, adventurous culinary students, and creative home cooks create unique dishes combining ingredients, techniques, or spices from at least two different continents/cultures for a chance to win cash awards up to $1,000. Thirty (30) special guests get to sample seven (7) of these creations each night along with the ten (10) judges.
Each night a first and second place winner will be announced and you have a chance to vote for the Audience Choice winner for the night.
The Culinary Fusion Contest takes place at the beautiful Creative Village’s Union West Building, Valencia College’s Downtown Campus – Walt Disney World Center for Culinary Arts and Hospitality.
Wednesday, June 5: Night 1
- Contestants: Jahmari Marsh, Michelli Denardi T., Dylan Phillips, Violetta Gir, Apollo Hamwey, Adity Gandhi, Marquise Smith.
Thursday, June 6: Night 2
- Contestants: Ashley Alonso, Jennifer Bellorin, Stephanie Duggins, David Folger, Toolia Kamanya, K Charles Phillips, Shaan Roopnarine
Monday, June 10: Night 3
- Contestants: Sajan Premajan, Marco Gonzalez, Asawin Jockkeaw, Zach Mehner, Josefina Mercedes, Joe Johnson, Kamari White
Tuesday, June 11: Night 4
- Contestants: Kegan Baker, Rachel Ellis, Alexander Gonzalez, Beena Hadley, Mike Martino, Carolina Peinado, Saal Shuler
Watch the recap of the
2023 Culinary Fusion Contest
meet the chefs
Wednesday, June 5th
Jahmari Marsh:
Fusion Dish: Thailand/India
My name is Jahmari, I am currently a culinary student at Valencia. I’ve worked as a line cook for multiple restaurants including PF Changs and Tijuana Flats, Charley’s Steak House, and I’m currently working at Earls Kitchen+Bar. I enjoy the art of food and creating new things consistently. Making people smile with the food I make is my main focus and giving out quality food.
Apollo Hamwey:
Fusion Dish: Slovakia/North Africa
Before embarking on a career as a baking and pastry arts student at Valencia College, the focus of my culinary experience was mainly centered around baking at home. I have always enjoyed preparing dishes that draw inspiration from my cultural heritage and traditional family recipes. Over the years, I have increased my knowledge and expertise to incorporate both sweet and savory creations from different regions of the world. When not in the kitchen, I channel my creativity through my art as a scenic artist and prop maker for Disney.
Dylan Phillips:
Fusion Dish: Peru/Italy
A newcomer to the competition scene, Dylan Phillips has been diligently honing his culinary skills. His journey began with foundational training at the University of Culinary Arts at Dixie Hollins High School. From there, he took on a management role at the world’s largest scout ranch, where he served approximately 1,250 people three times a day. Building on this experience, Dylan enrolled in Valencia College to further advance his culinary career. During his studies, he launched his own business, aiming to offer prepackaged ready-to-eat meals for college students, and also began working in an upscale contemporary American restaurant.
Adity Gandhi:
Fusion Dish: India/Mexico
Hello, I’m Adity Gandhi, a fervent advocate of Indian heritage and spices. I am a home cook, born in india and made Florida my home 20 years back. I got into cooking, during early childhood when I observed my grandma and mom cook meals on daily basis. I love creating unique fusion dishes that celebrate the harmony of diverse flavors and cultures. Join me on a flavorful journey where food becomes the bridge that connects distant cultures on the of Channa and Paneer (Indian delicacy’s) severe with Luxurious Indian and Mexican spices on a taco. This version maintains the essence of my passion and culinary vision. Joining me is my daughter, Anuva who is equally passionate about cooking and baking.
Marquise Smith:
Fusion Dish: Mexico/Japan/America
My name is Marquise Smith, but more commonly known as Chef Q. I have over 10 years of cooking experience and it all started in my parents kitchen at the age of 8. I come from a long line of great chefs. My parents owned their own catering company and my grandad owns one of the most popular family owned BBQ joints in Daytona Beach. I’ve had the pleasure of working in many restaurants preparing many types of foods such as seafood, BBQ, southern , and Mexican cuisine . I have also cooked in the professional/corporate world including fine/casual dining settings, retirement kitchens, as well as student community dining. My passion for chef-ing grows more and more each year. The Q in my name stands for “Quality Without Question”!
Michelli Denardi T.:
Fusion Dish: Italy/Mexico
I am from Brazil, and I have been leaving in Orlando almost 7 years. I believe food is the maximum expression of Peoples’s culture and a way to bring people from different backgrounds together. My passion for baking took me to the Baking and Pastry Program at Valencia College.
Certified Food Protection Manager and “Brazilian Business Expert” in USA. Student in Baking and Pastry Arts at Valencia College Walt Disney World Center for Culinary Arts and Hospitality. CEO lawyer at Tamburus &Assed Advogados Associados in Ribeirão Preto, São Paulo, Brazil. Master in Business Law and International Law.
Violetta Gir:
Fusion Dish: Russia/Asia
I was born and raised in Russia. I came to the United States when I was 16 in pursuit of higher education in restaurant management. While earning a Bachelor’s degree at the Rosen College of Hospitality Management, I was required to take culinary classes. Once I stepped foot in the kitchen, something clicked. After the pandemic, I started a Baking & Pastry degree at Valencia College and added a Culinary degree after a year of being in school.
Thursday, June 6th
Ashley Alonso:
Fusion Dish: Hungary/Honduras
Ashley Alonso is a home cook who’s been experimenting with food ever since she was old enough to hold a spoon. Growing up with immigrant parents of two different cultures, there was always a wide variety of foods served in her house. She believes that food is an artform and is more than just a way to satisfy hunger, but it’s great if it tastes good too!
Toolia Kamanya:
Fusion Dish: Namibia/India
I’m the founder behind T’s Brownies, whipping up luxury home-baked treats with a whole lot of love. Coming to you from the stunning landscapes of Namibia, I’m the youngest of five fabulous sisters. In my world, cooking and hosting aren’t just tasks—they’re the ultimate love language! Join me on this sweet adventure!
Shaan Roopnarine:
Fusion Dish: Trinidad/Middle East
My name is Shaan (pronounced Shawn), and I am the owner of What’s In De Pot, a content creation platform. I was born in Trinidad, lived in Canada, and recently moved to Tampa. I specialize in creating fusion dishes from around the world, with a particular emphasis on Caribbean, Latin, and BBQ cuisine.
K Charles Phillips:
Fusion Dish: Ethiopia/Italy
Creative expression, community building, travel, and fascination with science define this Orlando based artist. Using mediums from motherboards, lumber, gardens, and fabric to parsnips, lemongrass, and crickets, Charles seeks opportunities to join seemingly disparate resources to serve as teaching moments (especially for kids), sources of intrigue or serendipity, or maybe create openings to speak with a stranger and make a new friend.
David Folger:
Fusion Dish: Puerto Rico/Thailand
Meet the culinary chameleon, a tech guru by day who transforms into an avid home chef by night. He embarked on his gastronomic journey at 20, diving headfirst into the culinary arts a year later, armed only with a chef’s knife and his boundless enthusiasm. A decade ago, he met Angela, igniting not just the stove but also her passion for cooking and the elegance of fine dining. With a curious palate and a zest for discovery, he has marinated in the flavors of six foreign destinations, each adding a dash of the exotic to his ever-expanding repertoire of techniques and tastes. Whether it’s mastering the perfect risotto or wrestling with the subtleties of sushi, his kitchen is a place of endless adventure and occasional hilarious collaboration with Angela.
Jennifer Bellorin:
Fusion Dish: Venezuela/Japan
Cooking Advocate and Activist 25+years active in the kitchen From Cooking at Home to Working in the Restaurant business to Teaching Culinary Arts to young enthusiasts Simply Passionate about the Art of Cooking and the rewarding delight of the consumers.
Stephanie Duggins:
Fusion Dish: Central Texas/Japan
I was born and raised on a cattle ranch in Central Texas by my Cajun Dad and Peruvian Mom. From a young age, my parents instilled an appreciation for world cuisine while embracing the best of our home state: Tex-Mex, Hill Country Barbecue and Southern Cooking. I moved to Orlando in 2008 and am a foodie at heart, my IG is @thesavorylifeorlando. Cooking is my art! I am constantly growing as a home cook as I experiment with different dishes. The best days in my house are when there are family and friends gathered to share a home-cooked meal together. I enjoy showcasing different cooking methods as well as bringing the tastes of my childhood to my own family’s table.
Monday, June 10th
Marco Gonzales:
Fusion Dish: Caribbean/Thailand/Italy/Peru
I am Marco Gonzales, I am Peruvian chef graduate in the Cordon Blue school in 2008. Hailing as the Best young Chef in Peru at Mistura 2009,I worked in amazing restaurant in Peru, in 2012 I traveled to Dominican Republic, I spend 10 years like a Corporate chef of one of the best restaurants group in the island, in 2021 I moved to USA working and advising Latin American Restaurant making an amazing experience and flavorful dishes, I loved create an fusion different ingredients and different cultures as Peruvian.
Sajan Premajan:
Fusion Dish: South Asia/America
I am Sajan, my passion for food and profession for being a chef goes back for 26 years I enjoy good food world wide I also experiment on variations.
Joe Johnson:
Fusion Dish: Italy/Hawaii
Born in Jacksonville, FL and of Okinawian and European descent, Joseph Johnson has been evolving in the art of culinary since the age of 14. In addition to refining his craft at Johnson & Wales, Joseph has worked alongside renowned chefs on the Food Network and has consulted and managed throughout the Orlando food scene for the better half of 15 years. He currently owns and operates a craft pizza establishment, Lojax Good Eats, located at Henry’s Depot Food Collective in Sanford, FL. His very passion is to exhibit innovation and ingenuity to fusion cuisine.
Zach Mehner:
Fusion Dish: Netherlands/West Africa
I was raised in an adopted household where cooking was purely for sustenance. Taste was rarely a factor, especially considering most meals were prepared in the microwave. By the time I was 11, I began experimenting with food on my own. At age 14 my parents were tired of me messing up the entire kitchen, so I was forced to get a job to learn my craft. It’s been 25 years since then. I have worked at countless restaurants learning a wide variety of cuisines and techniques, which has led me to want to explore my own cultural roots. So, here I am.
Josefina Mercedes:
Fusion Dish: Mexico/East Asia
My name it’s Josefina Mercedes, but alot of people call me Josefa. I’m 29years old, born and raised in Dominican republic but lived in many states. Since I was a kid all I wanted to do was cook . I learned from my grandmother and my mom, they were the best teachers in the world eventhough I did go to culinary school, being a woman in this industry its extremely hard because you constantly have to prove yourself, show that you don’t only make salads that you can do it all and that you can be as creative and as fast as the men . For many years i tried to prove myself and showcase my talent but i had a hard time taking peoples orders , I’m so glad I decided to create my own route and I’m doing amazing. I have over ten years of experience in the kitchen as line cook , supervisor, sous chef and now as a private chef where I’m able to be bring a fine dinning experience at their comfort of their home showing my latin fusion creations
Kamari White:
Fusion Dish: Mexico/Jamaica
I was born and raised in California where I first learned how to cook from my great-grandmother. Having spent several years perfecting my craft by working in the fine dining industry. Hotels such as Hilton, The Four Seasons Hotel and Hyatt in Orlando. My career has now led me to become a private chef for retired NBA players and their families. On weekends I enjoy selling my fresh fruit sorbet at farmers markets in Orlando.
Asawin Jockkeaw:
Fusion Dish: Northern Thailand/Italy
Chef and entrepreneur. AJ was born raised in Thailand. His early life as a musician had taken him all over different regions of the country. His passion in culinary started when he traveled through the provinces and experienced all the diversity of Thai and South East Asian food each place had to offer. Migrated to the US in 1998, chef AJ has pursued his career in food industry and gained expertise in both eastern and western culinary as an Executive Chef.
Tuesday, June 11th
Mike Martino:
Fusion Dish: Italy/Mexico
Executive Chef at locations in Reading, Pennsylvania, Charleston, South Carolina, & Grand Canyon, Arizona. Research & Development Chef for prepared foods manufacturers in Pennsylvania. Director of Quality for seafood processors in Pennsylvania and Orlando, Florida. Quality Manager for Mark Foods, the leading Chilean Seabass processor in the world
Rachel Ellis:
Fusion Dish: North America/North Africa
As New American Amazighe, I am a Culinary Professional and global inspiration is imperative when creating unique and delicious cuisine. Immersing oneself into foreign culture(s)is essential when working in professional kitchens. My name is Rachel and I am the owner at New American Amazighe. My journey into culinary began several years ago when my weight had spiraled out of control and I found myself weighing more than 500 pounds. Without any medical intervention such as surgery or medication and losing nearly 350 pounds I discovered my love for cooking. Food is my love language . My love of cooking and sharing speaks the language that the entire world can understand. As New American Amazighe I am founding a movement to help create a sense of belonging and a revolutionary evolution in today’s Culinary Industry . New American Amazighe embodies the fusion of diversity by learning and celebrating the one thing all countries and heritages worldwide have in common… Food. A celebration that connects by honoring our differences .New American Amazighe , founder of “The Community Meal Initiative” a Free Culinary mentorship curriculum that supports a charitable cause giving meal solutions to those in need.
Kegan Baker:
Fusion Dish: Phillipines/Mexico
Introducing Kegan Baker, the humble chef-owner of Hapa Halo Grill. From the streets of the Philippines to the shores of Hawaii, his culinary journey began at just 7 years old. With a deep-rooted passion for cooking, Kegan combines traditional Filipino and Hawaiian flavors with his own twist. Each dish is a humble homage to his heritage and a testament to his lifelong dedication to the craft.
Beena Hadley:
Fusion Dish: Trinidad/Mexico/America
Beena Dawn Hadley was born and raised in Claxton Bay, Trinidad. She is a Wife, Mom of two and one fur baby. She is a Private Chef and owner of Chef Pebbles Island Fusion. She enjoys meditating, cooking, gardening, art, walking, traveling and spending time with her family and friends.
Saal Shuler:
Fusion Dish: Florida/Caribbean
Saal Shuler is a 41 years old Florida Native. Saal graduated with an A.S Degree in Culinary Arts from Johnson and Wales University N. Miami. Saal is also very passionate about cooking while remembering to always be a student in the industry through learning and growth.
Yves Desravines:
Fusion Dish: Haiti/East Asia
Chef Rouge, also known as Yves Desravines, has been in the industry for 13 years. Throughout his career he gained experience from multiple different places. Traveling from Orlando, Miami, and New York. Working in places like Sharks SeaWorld Orlando, Lulu Kitchen in Sag Harbor, New York, and Le Basque Catering in Miami. Chef Rouge formally gained his education at Orange County Technical College and Johnson & Wales University. He currently has a Bachelors in Food and Beverage Service Management. His Caribbean background is the foundation his culinary skillset. Having a strong Haitian heritage influence him in creating new ways of innovating Haitian culture through food.
Carolina Peinado:
Fusion Dish: Venezuela/France
I created a company from scratch with almost no capital 7 years ago, my specialty is healthy food and seeing the need in the market for this type of food, I began to create healthy meal prep ideal for people who work a lot and don’t have time. to cook what they need to eat, ideal for people who want to lose weight, ideal for working mothers who do not have time to cook for their children, we currently feed more than 150 families every week in a healthy way with organic and natural products and with an incredible taste of home. We create different menus every week, forcing me to be more creative each time in order to offer the best possible service to our customers. We also do healthy catering, being able to show the public that you can eat healthy and delicious at the same time. I love my job, my mother taught us to cook healthy from a very young age and it has been my lifestyle until now which has helped me maintain a healthy life and is what I like to provide to my clients through my meals.
Professional and home chefs will combine ingredients, spices, or preparation techniques from different countries to create fusion dishes that are both delicious and unique. Guests can look forward to a special Fusion Cocktail and rum tastings featuring a special rum selection by our exclusive beverage sponsor Barcelo. as well as a cultural performance.
Get your tickets now:
Culinary Fusion Contest - Night 1 - Chefs
$59.99
Culinary Fusion Contest - Night 2 - Chefs
$59.99
Culinary Fusion Contest - Night 3 - Chefs
$59.99
Meet the Chefs
Chefs Night 1 (Pro)
Harris Ansari
Pablo Emilio Ramos-Nieves is a Universal Chefpreneur in addition to being a mixed media artist. Chef Pablo Emilio dedicates countless days and nights to studying, researching, and finding new star-wandering recipes. Chef Pablo Emilio received second place winner award at the 2022 Fusion Fest Competition in Orlando, FL.
Denny Tornatore
I am Italian-American from New York and Florida. I have been cooking Italian food for over 30 years. I have owned Tornatores restaurant for the past 14 years and I love cooking and feeding people.
James Gregg
I have been passionate about cooking since I was 18 years old. I have a creative drive that pushes me to always do better than the day before. I love to play around with new flavors and mix two cultures into one dish.
Abeoler Lewis
Originally from Gasparillo Village, Trinidad & Tobago, I immigrated to Florida in 2014. My son was born with a stomach that hadn’t fully developed and he struggled with digesting several foods. This encouraged me to pursue further education in Nutrition and Dietetics
Pablo Ramos Nieves
Pablo Emilio Ramos-Nieves is a Universal Chefpreneur in addition to being a mixed media artist. Chef Pablo Emilio dedicates countless days and nights to studying, researching, and finding new star-wandering recipes. Chef Pablo Emilio received second place winner award at the 2022 Fusion Fest Competition in Orlando, FL.
Anthony Blakey
I’m ChefTonyTone one of the premier personal chefs in Central Florida. From The Tidewater Area of Virginia. Chef Tony has been whipping up timeless eats since he was 8 years old!
Leonardo Tamashiro
I Graduated from the best Culinary School of Paris, Gregoire Ferrandi, where I worked for the oldest and the most iconic restaurant of Paris, known for their ducks, La Tour d’Argent. I had the chance to work for Guy Savoy at L’Ateliet du Maître Albert, where I discovered a true passion for wines and moved out to London, UK to work as a sommelier. I arrived in the U.S. in 2016.