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From Fine Dining to Poolside Fare, Luxury Hotel Caters to Diverse Tastes

Press Kit

Guests Find Culinary Excellence Around Every Bend At Rosen Shingle Creek

ORLANDO — While most guests are initially drawn to Rosen Shingle Creek for its luxurious appointments, its turn-of-the-century Spanish revival architecture, and Rosen Hotels’ reputation for impeccable guest service — not to mention its highly acclaimed championship golf course — the hotel’s diverse array of full-service and convenience dining options and the culinary prowess of its skilled chefs quickly turn an already incredible stay into a truly unforgettable experience.

With twelve dining and refreshment choices ranging from a fine-dining Italian bistro and a classic steakhouse to a 24-hour NY-style Market and an ice cream parlor, guests seeking a truly relaxing stay need never leave the walls of the grand facility. “At the end of the day, it’s all about service,” Harris Rosen explains. “We’ve incorporated every comfort and convenience we could think of. Whether our guests are in search of a quiet evening to enjoy a hearty cabernet and a succulent steak, a fine-dining bistro experience, or that unique signature libation, the restaurants and watering holes are sure to please.”

And, says Rosen, if by chance a guest is looking for something not offered at Rosen Shingle Creek, the staff will move mountains to satisfy that guest’s needs — the real mark of a Rosen property.

Ensuring the hotel makes its mark on the Orlando area culinary scene is Executive Chef Jorge Oliveira, a 14-year veteran of the Rosen family of hotels and hotels. Chef Jorge received his culinary degree from Johnson and Wales, where he focused on French and Northern Italian Cuisine. He began his career with Hilton Hotels in Dallas, training under a Master Chef in one of its large convention hotels and ultimately completed the Hilton Hotels management program. Prior to joining the Rosen family, he was a chef at Hilton hotels in Las Vegas, Atlantic City and Chicago. Now at Rosen Shingle Creek, Chef Jorge designs Florida-heritage inspired culinary creations that reflect the hotel’s “authentic Florida” theme.

Among the tastefully appointed and deliciously tantalizing dining options under Chef Jorge’s direction at Rosen Shingle Creek are:

The Calusa Indians were often referred to as The Shell People and utilized shells as tools, weapons, art, and jewelry, and also incorporated algae, seaweeds and oils from the sea into tribal ceremonies believing in their healing properties. That was the inspiration for developing the Calusa Cocoon, a relaxing and hydrating body treatment incorporates restorative oils, a warm body wrap and hydrating mini-facial.

A Land Remembered

After reading Patrick Smith’s rich historical novel “A Land Remembered,” chronicling the dogged determination of three generations of Florida pioneers, Harris Rosen decided, “So precious is Patrick’s book that we have dedicated our entire Shingle Creek theme to it.” The cornerstone of Harris Rosen’s dream hotel is his high-end classic steakhouse, which brings to life what Smith so artfully penned — the rugged spirit, natural beauty and colorful history of the state in an era when cotton, cattle and citrus were its prime industries.

In keeping with the hotel’s tribute to the Florida’s natural environment, A Land Remembered steakhouse, opening in May 2007, will be located in the Shingle Creek Golf Club House, nestled among dense oaks and pines along the picturesque Shingle Creek. Inside, rich, dark woods are accented with brass fixtures while artwork by Native American artists adorns the walls. Artifacts from the pre-Civil War era will evoke the imagery of Smith’s novel.

When it opens in this year, this all-American steakhouse is certain to secure legendary status with its unforgettable menu of prime cut meats and other American favorites paired with robust side dishes. Hearty and flavorful meal starters will include Jumbo Lump Crab Martini with mango pico, cilantro oil and micro greens and Grilled BBQ Prawns with jalapeno bacon and apple relish. Sure to be favorites from the grill are the De Soto Double Rib Stuffed Pork with black mission figs, apricots, corn bread & roasted chillies with apple jack pan jus, Lamb Tequesta dry rubbed with roasted garlic, stoneground mustard, cilantro and mint and the 10 oz Filet Mignon with roasted garlic and fried green tomatoes. An extensive wine selection promises the perfect companion to any entrée.

Cala Bella ™ (“Creek Beautiful”)

Patrons of this fine-dining Italian Bistro are not only in for a wonderful culinary experience, but can expect to be equally impressed with the enchanting ambience announced by rich interiors and glorious golf and lake views. As guests arrive, they’re greeted with an astounding array of fine wines displayed in the restaurant’s functional glass wine wall. A featured selection of wines is displayed at eye level to allow guests to peruse the labels and consider their many tempting options before being seated for dinner.

Once inside the restaurant, guests are immediately captivated with the open, but intimate setting in which dark woods, bold colors and rich leathers set the stage for a magnificent meal.

Complementing an already exquisite dining environment, Cala Bella also boasts a magnificent private dining room for up to 30 people. In addition, a presentation-cooking bar allows couples, small groups or families to dine privately while Rosen Shingle Creek’s talented chefs prepare an exquisite meal right before their eyes.

Cala Bella’s signature beginnings include the marriage of supreme meats and cheeses with roasted vegetables in the house antipasto, a delightful flaming Pescara Mussels, and a signature bruschetta that uniquely brings together leeks and broccoli rabe. Masterful selections from the grill include Cala Bella Lamb with rosemary-minted marsala; Fontina Filet, boasting proscco -stewed beans and fontina fondue; and San Giovanni Chicken Involtini. Chef Jorge’s involtini, or “wrapped bundles,” deliciously combines tender chicken breast, prosciutto and fresh mozzarella with a fragrant garden pesto.

The restaurant promises an elegant ending to any meal with Chocolate Sabayon, Lemon Marscapone Cheesecake, Cinnamon Espresso Crème Brulee, the Cala Bella Tira Misu or a trio of homemade gelato.

Bella’s Bar

Tucked in the vestibule of Cala Bella, Bella’s Bar provides an intimate setting for a relaxing cocktail prior to, or a fine cigar following a thoroughly satisfying Italian meal. The focal point of this cozy lounge is a baby grand player piano that provides a subtle accompaniment suited to a romantic evening or an important business agreement. Bella’s Bar offers signature Rosen Shingle Creek cocktails, such as the Cala Bella Colada and Ponce de Lemon, as well as a wide selection of fine cigars such as Romeo & Juliet, La Amora Preferido and Monte Cristo from the bar’s six-foot humidor.

Café Osceola & Osceola Bar

As soon as they step into the lobby area of the hotel, guests get a grand view of Café Osceola & Osceola Bar — a warm, inviting restaurant and lounge appointed in Spanish revival colors of blue and gold. From both the grand viewing area and from the restaurant level itself, exquisite views of Florida’s nature can be seen via impressive floor-to-ceiling glass windows.

Rosen Shingle Creek’s authentic Florida heritage continues to shine through in the menu at Café Osceola. Breakfast specialty items include Little Creek from the Crate (a selection of fruits, cheese and bread), Indian Village Club Breakfast, Seminole Smoked Salmon and Tallapoosa River Quesadilla. Guests can also enjoy the breakfast buffet which features an assortment of fresh breakfast items and “you call the shots” made-to-order omelets.

The All-Day Dining menu features a selection hearty soups and palette-pleasing appetizers reminiscent of Florida’s past, such as Payne’s Landing Yakatori Chicken and Muskgee Baked Tortilla Pie. For a lighter taste, guests can choose from the Fort King Shrimp Salad, the Ch echo lo Cobb Salad or the Mikasuki Southwest Caesar Salad. Signature sandwiches and burgers include the Fort Moultrie Pork Hoagie, the Indian Village Chicken Club and Shingle Creek Wrap, while café specialties tempt the taste buds with colorful names like Tepee Tacos and the Tallapoosa Swordfish. Upper Creek Fajitas and inviting pasta dishes are also available throughout the day.

No meal would be complete at Café Osceola without the Indian Peace Offering dessert featuring a warm brownie with praline ice cream topped with hot fudge, caramel, whipped topping and salted pecans. Other tempting options include War Chief Cheesecake, the Warrior Cobble or the Seminole Harvest Spice Cake.

Designer Cocktails and Signature Libations Whether the occasion calls for a pre-dinner cocktail or an evening out with friends or colleagues, Rosen Shingle Creek offers several hideaways and hotspots featuring creative signature drinks. Bella’s Bar, located within Cala Bella Italian Bistro, provides the ideal setting to partake in a Menichinitini (named after the hotel’s Director of Sales and Marketing), or to relax with a great cigar. Headwaters Lounge™, located in the hotel’s lobby, offers a great environment for gathering with friends, colleagues or clients and the chance to enjoy a signature Headwaters Margarita or the Sebastian Shipwreck. Cat-Tails Pool Bar & Grille offers a taste of pure paradise — a place to kick back, relax and enjoy a bite to eat with a frozen concoction, a Pensacola Breeze or an ice cold Rosen Hotels & Resorts’ Alligator Drool beer (the company’s own micro-brewed signature libation).

Additional Rosen Shingle Creek Food and Beverage Amenities

The tradition of guest service and convenience at Rosen Hotels and Resorts is taken a step further at Rosen Shingle Creek’s 18 Monroe Street Market, a 24-hour NY-style deli. No matter the time of day, or the size of the appetite, the deli offers a variety of items from a light snack to a quick made-to-order meal that can be enjoyed on premises or boxed to go.

Morning caffeine seekers or those “jonesing” for an afternoon pick-me-up find sanctuary at Smoooth Java™ coffee bar, located in the hotel’s main lobby. This convenient pit stop offers Starbucks™ coffee products as well as an assortment of pastries and snacks.

Taking care of each guest’s sweet tooth one scoop at a time, The Creek Ice Creamery serves in excess of thirty flavors and a variety of cool flavorful treats.

Par Take offers golfers an outdoor respite with sandwiches, snacks and cool libations.

Of course, for guests who prefer to dine in the privacy of their rooms or suites, Rosen Shingle Creek gladly and quickly accommodates with 24-Hour Room Service.

Occupying a 230-acre site along Shingle Creek, the headwaters of the Florida Everglades, the 1,500-room Rosen Shingle Creek hotel offers 462,000 sq. ft. of meeting/event space, a full service 13,000-sq. ft. Spa at Shingle Creek, nine dining and lounging options, four pools, two lighted tennis courts, volleyball, basketball and an array of nature-focused activities, including hiking and fishing. The hotel is also gaining acclaim for its three-year old David Harman-designed Shingle Creek Golf Course, recently named “One of the Top 40 Best New Courses” by Golfweek magazine and “One of the Top 25 Most Challenging Courses in Central Florida” by the Orlando Business Journal, and for the Brad Brewer Golf Academy, offering corporate golf clinics. Brewer has been named by Golf Magazine as a “Top 100 Instructor for 2007-2008.”

For more information about the Rosen Shingle Creek, please visit or call (866) 996-9939.

For more information, contact: Mary Deatrick
(407) 332-5212, Email:
Photography available in our Photo Gallery

Rosen Shingle Creek: Inside and Out, A Showcase of Florida’s Exquisite Natural Beauty

Press Kit

From the framed photographs adorning the walls to the exotic flowers and plants that envelop this magnificent 230-acre site, the AAA Four Diamond Rosen Shingle Creek is a vibrant showcase for the flora and fauna that make Florida a wonderland of natural beauty.

“One of the highlights of the hotel really is the environment that surrounds us,” Leslie Menichini explained. “Mr. Rosen’s vision, from the first time he saw the property, was to pay homage to the beauty of the state.”

Orlando’s newest and grandest full-service convention and vacation hotel emphasizes the magnificence of the environment. With the pristine waters of Shingle Creek—the headwaters of the Florida Everglades—as its centerpiece, the land surrounding the hotel is flourishing with lush native plant life, wildlife and vivid beauty. As guests of Rosen Shingle Creek stroll along the grounds, they are immersed in an exotic environment unrivaled by any other Orlando hotel. Blooming tropical flowers, such as the Michiko Dracaenas, Lady Palms and Marginatas, provide bursts of color all along the way. Native foliage such as Adonidia, Bamboo and Pigmy Date Palms—plants that have thrived in Florida’s tropical climate for ages—are focal points of the landscaping. Adding to the natural splendor, the indigenous Weeping Yaupon can also be found throughout the grounds, while canopies of Southern Live Oaks provide a majestic aspect to the landscaping and are a visual treat.

At Rosen Shingle Creek, the celebration of nature doesn’t end outdoors. In fact, every room on the property showcases Shingle Creek’s enchanting environment. Guest rooms are decorated with original framed photographs reproduced in canvas giclee, that depict the meadows, streams and flowers of the Shingle Creek area. These breathtaking images, which capture a wide array of species including Pink Irises, Crown of Thorns and Air Plants, were captured by Garritt Toohey, the Vice President of Rosen Hotels & Resorts.

Toohey first took up photography as a hobby in 2002, snapping his first shot with a Sony Mavica 2.1. He has since established himself as a celebrated amateur photographer whose work has been exhibited throughout Central Florida. Toohey especially enjoys shooting close-ups of flora in its natural setting whenever he has free time. His works, besides adorning the walls of Rosen Shingle Creek’s guestrooms, are also hung in common areas throughout the hotel.

When asked about his unique contributions to Rosen Shingle Creek, Toohey says, “This is a very special hotel, and I am simply honored that the team wanted to display my photographs. It’s amazing and flattering to see them hung throughout the hotel.”

Another aspect of the hotel that has benefited from Toohey’s creative talents is the kitchen. Rosen Shingle Creek’s Chef Jorge has adopted a recipe by Toohey as the hotel’s house dressing. Toohey’s original homemade salad dressing was created from a recipe he concocted 15 years ago.

Throughout the rest of the hotel, harmony with the natural environment is the primary influencing factor. Florida’s natural beauty is inherent in so many details, from the design and architecture to the artwork, even to the diverse recreational activities, which include fishing, nature trails, and, of course, the David Harman designed, 7,228-yard championship golf course, which offers players incomparable views of this stunning area.

“I encouraged every member of our team, from the architects to the interior designers to the director of operations to find inspiration in the surrounding beauty,” said Harris Rosen, Founder and President of the award-winning Rosen Hotels & Resorts. “And truly, they exceeded my expectations.” For more information about Rosen Shingle Creek, call (866) 996-9939 or visit

Rosen Hotels & Resorts currently owns and operates seven properties in the Orlando market. Numerous hospitality-industry awards, employee longevity and a reputation for quality have fueled the growth of Rosen Hotels & Resorts over the past 34 years. For more information about Rosen Hotels & Resorts, visit

For more information, contact: Mary Deatrick
(407) 332-5212, Email:
Photography available in our Photo Gallery

Harris Rosen: Hotelier, Humanitarian & Hospitality Legend

Press Kit

Harris Rosen, founder and president of the award-winning Rosen Hotels & Resorts, isn’t a man who thinks much about his legacy. He is too busy for that. Rosen’s time is spent envisioning new ways to help the less fortunate here in Central Florida and around the world. He is actively ensuring that the next generation of hospitality professionals takes the industry to even greater heights. At the same time, he’s busy launching the most dynamic vacation and convention hotel to open in Central Florida in years—Rosen Shingle Creek. In truth, this new property is more than just another hotel for Rosen; it is the crowning achievement of his four distinguished decades in the hospitality industry. Just as important, it is the fulfillment of a personal dream.

“I have spent the best years of my career here in Florida,” Rosen explained. “I love every aspect of this state—the geography, the history, the people. So, for my final project, I envisioned a hotel that honored the majesty of the natural Florida frontier and reflected the spirit of the grand hotels built here at the turn of century.”

Rosen purchased this parcel of 250 glorious acres along the legendary Shingle Creek several years ago. Flourishing with native flowers and plants—including dense oaks, towering pines and majestic cypress trees—this site, Rosen felt, embodied Florida’s natural magnificence. And he knew that it would be the ideal setting for the final project in his illustrious career.

That career began in 1961 when Rosen graduated from the prestigious School of Hotel Administration at Cornell University. But Rosen’s path to success began at a much earlier age.

“My first job was selling worms,” Rosen explained. “I was 8 or 9 years old, staying at a cabin in upstate New York during the summer while my father worked in the city. After a few days up there, I realized that the fishermen were anxious to fish, but didn’t want to bother with finding their own bait. So, I started catching night crawlers and selling them—three worms for a quarter. That was a lot of money back then.”

That worm business was perhaps the first glimpse of Rosen’s entrepreneurial spirit. But it wouldn’t be the last.

After college, Rosen went into the Army for three and a half years and was stationed overseas in Asia and Europe. While in Germany, Rosen was once again bitten by the business bug and found an opportunity to start a tulip business. Once again, he was a success. In fact, he earned enough money selling flowers to do a little traveling while on R & R, and it was on one of these trips that he stumbled onto his next entrepreneurial adventure.

On the beaches of Spain, Rosen began selling sun reflectors to the German tourists. He manufactured the reflectors himself and even sold advertising on the backs to makers of sunscreen. Before he headed back to his unit, Rosen had sold out of his inventory.

To Rosen, these ventures felt perfectly natural. Everything he attempted, he approached with incredible energy. And when he returned from his service, Rosen rededicated himself to the hospitality industry. He went to work with the Hilton Hotel Corporation and worked his way up to senior management, and then went into management with the Disney Company in California.

When Rosen migrated to Central Florida in the early seventies, he was ready to reclaim his entrepreneurial spirit, only this time, it wasn’t a worm business he was interested in.

In 1973, Rosen purchased a 256-room Quality Inn in Orlando on International Drive, and his company was officially underway. In Florida, Rosen was determined to set his roots, and raise the bar for the entire hotel industry. He was also excited to be a part of something bigger. He wanted to immerse himself in the community as well as his business.

Rosen recollects, “Where I grew up, in New York City’s Lower East Side, people didn’t have a lot of money. Everywhere I looked, I saw blue-collar workers. But my mom wanted more from me. I remember her saying constantly, ‘I don’t care what you are, just be the best.’” That advice pretty well sums up Rosen’s work ethic—whether he’s working on a new hotel like Rosen Shingle Creek or on one of his philanthropic endeavors, he is headstrong and totally committed. “I know that I’ve come a long way, but I don’t feel wealthy or successful. I think it’s just my Lower East Side background. I just work hard, like my mom told me to do.”

Over the course of the last thirty years, Rosen’s company has grown from 256 rooms to more than 6,300. Today, the Rosen family of hotels, which includes the award-winning Rosen Centre and Rosen Plaza, and four other properties in the Orlando area, remains, unwaveringly, a standard-bearer of service, reflecting the influence of Rosen’s early positions at the Waldorf Astoria and others.

“The secret of success is no secret,” Rosen says. “You’ve got to work your ass off. You have to be obsessed.”

While the company’s newest property, the Rosen Shingle Creek, may be the pinnacle of Rosen’s hospitality career, his legacy extends well beyond guest rooms and golf courses. To people in the hospitality community, as well as the community at large, Rosen is just as renowned and even more revered for his philanthropy and good will.

Throughout his career, Rosen has believed that his mission is not just to conduct business in the community, but also to invest in it. Toward that end, in 1993, he launched the Tangelo Park Pilot Program with the mission of fulfilling the dreams of at-risk children and their parents.

“My pledge was that every two, three and four-year-old would be able to go to preschool at no expense to their parents,” Rosen explained, “and that for every youngster in the program who was accepted to a public college in the state of Florida, we would pay his or her tuition, room, board, books and travel.”

Since its inception, the Tangelo Park program has provided more than 200 college scholarships, and high school dropout rates have gone from 25% in 1993 to just 6% in 2004.

Rosen has also donated more than $22 million to the University of Central Florida for the creation of a world-class school of hospitality management, and he has become involved in such diverse projects as “Water for Haiti,” raising funds to purchase specialized water filtration devices in order to provide fresh drinking water to one million people in Haiti and “The Bronze Statue Program” at Bethune-Cookman College. Most recently, Rosen pledged $3.5 million to build a Southwest Orlando Jewish Community Campus in Dr. Phillips. The Campus will bear the name, “The Jack and Lee Rosen Southwest Orlando Jewish Community Campus,” in honor of Mr. Rosen’s parents. As a result of his many heartfelt efforts, Harris Rosen is no longer simply a hotelier; he has become, in fact, a role model.

For more information about Rosen Shingle Creek, call (866) 996-9939 or visit

Rosen Hotels & Resorts currently owns and operates seven properties in the Orlando market. Numerous hospitality-industry awards, employee longevity and a reputation for quality have fueled the growth of Rosen Hotels & Resorts over the past 34 years. For more information about Rosen Hotels & Resorts, visit

For more information, contact: Mary Deatrick
(407) 332-5212, Email:
Photography available in our Photo Gallery

Rosen Shingle Creek Construction Fun Facts

Press Kit

  • The approximate total weight of granite is 421,500 lbs
  • 23,450 Light Fixtures installed
  • 765 miles of wire pulled
  • 2.5 million lbs. of furniture and artwork
  • 3200 tons of reinforcing steel
  • 68,500 c.y. of concrete
  • 650,000 lbs. of post-tension cable
  • 410,000 s.f. of tilt wall panel (heaviest individual panel = 189,400 lbs)
  • 4800 tons of structural steel
  • 149 acres of drywall
  • 6.5 million s.f. of drywall
  • 17 acres of roof
  • 690,000 concrete roof tiles
  • 18.80 acres of parking lot
  • 5.9 miles of curb
  • 2.2 miles of storm pipe
  • 1.2 miles of sanitary pipe
  • 1.8 miles of water piping

For more information, contact: Mary Deatrick
(407) 332-5212, Email:
Photography available in our Photo Gallery

Executive Pastry Chef Biography & Information

Press Kit

Executive Pastry Chef David Ramirez

David Ramirez is the Executive Pastry Chef for Rosen Shingle Creek in Orlando. Prior to working at Rosen Shingle Creek David was working at Loews Hotels Universal Orlando as Executive pastry chef and Universal Studios in Orlando as Pastry Chef running the production bakery servicing over 30 Restaurant outlets. David has been Executive Pastry Chef in 5 star properties in Orlando and Atlanta for the past 16 years and has also been pastry chef consultant for other properties throughout United States.

David started his career in Long Island N.Y. at vocational schools while working in an Italian bakery. Finishing High school and vocational school, David continued his education at Johnson and Wales University earning an Associates degree in pastry Arts. During his last year at Johnson Wales David secured a position with Swiss Hotels in Boston Massachusetts and continued working and developing is Pastry skills. David moved to Orlando Florida years later and continued working in hotels and fine dinning restaurants enhancing his pastry skills and developing managerial training. When David was 23 years old he became the Executive Pastry Chef for then Stouffer Hotels which soon became the Renaissance Orlando Resort. David soon realized his taste for culinary competition and started to compete at various ACF sanctioned events winning over a dozen gold and silver medals “Most Artistic” trophy and cash prizes.

David and team member Jim Mullaney competed in the first “Bread and Pastry Team Championship” 2004 in Atlantic City placing second earning a cash prize of $10,000 dollars silver medals and winning “Best Chocolate and Sugar Centerpiece”

In 2005 David and Team mates Laurent Lhuillier and James Mullaney teamed up to form “Team Lhuillier” and won first place in the National Pastry Championship in Phoenix July 2005. Team Lhuillier went on to win gold medal and also “Best Chocolate Centerpiece” and “Best Degustation” along with the $50,000.00 cash prize and the honor of being Team USA and competing in 2006 for the World Pastry Championship. In 2006 the team went on to win third place and a bronze medal along with $15,000.00 dollars cash prize.

In 2007 David was selected as the captain of Team USA, which will compete at the prestigious international Coupe du Monde de la Patisserie in Lyon, France 2009.

For more information, contact: Mary Deatrick
(407) 332-5212, Email:
Photography available in our Photo Gallery