The Alfond Inn, Winter Park's new 112-room boutique hotel property that opens in August 2013, has announced its executive team. These seasoned hospitality professionals were chosen to run this unique upscale hotel that is owned by Rollins College and specifically designed for leisure travelers, weddings and meetings. The Alfond Inn, a Preferred Boutique Hotel, will have expansive indoor and outdoor gathering spaces, including 10,000 square feet of dedicated meeting and banquet space, all designed to establish its place as the new social hub of Winter Park.
- Chef J. Christopher Windus, executive chef of Hamilton's Kitchen
Chef J. Christopher Windus comes to The Alfond Inn fresh from his tenure as executive chef of Todd English's bluezoo at the Walt Disney World Swan and Dolphin Hotel. Windus joined bluezoo in 2003 and under his leadership, the restaurant earned the AAA Four Diamond award annually, Fodor's Choice Award, and the Culinary Hospitality Santé Award for Innovation. Chef Windus will bring his Floridian-inspired cuisine to The Alfond Inn's Hamilton's Kitchen and oversee the hotel's extensive catering for weddings, social affairs, and meetings. Chef Windus has showcased his talents at some of the finest events and venues in the culinary world, including the Sundance Film Festival, the Aspen Food and Wine Festival, and the James Beard House in New York City. A native of Winter Park, Chef Windus has a certificate of food and beverage in hospitality management from Cornell University and an associate degree in culinary arts from the Capital Culinary Institute.
- Jane McLean, Wedding Specialist & Director of Social Catering
Jane McLean is the Wedding Specialist & Director of Social Catering at The Alfond Inn. McLean was most recently with the Waldorf Astoria Orlando and the Hilton Orlando Bonnet Creek, where she served as Assistant Director of Catering before being promoted to Director of Social Events. Prior to that, she spent nine years at the Walt Disney World Swan, where she was Assistant Director of Catering and Convention Services. McLean has an AOS in Culinary Arts from The Culinary Institute of America in Hyde Park New York, a BS in Hospitality Management from Florida International University and has completed Hyatt Hotels Corporate Management Training Program at the Hyatt Regency Miami. McLean is a member of the National Association of Catering and Events, and past Alumni Board Member of the Culinary Institute of America.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.