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To Make Reservations, Please Call (407) 996.6338. Click Here to Book Online

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Prestigious New Executive Pastry Chef Sweetens Meetings and Meals at Rosen Shingle Creek in Orlando

Media Contact: Robert Hubler
rhubler@RosenHotels.com, 407-639-4212

ORLANDO (Nov. 28, 2019) – Acclaimed pastry chef Chris Vitanza has joined the award-winning culinary team at Orlando’s AAA Four Diamond Rosen Shingle Creek, bringing with him experience that includes impressing presidents and discerning foodies alike with fresh and innovative desserts that are as dazzling to look at as to eat.

The Philadelphia native began his career very early on, when he was put to work in the kitchen of a local country club where his father was general manager. There, he was instilled with a work ethic that had him striving to use his talents to create sweet combinations that would please all senses. It also pushed him to reach ever-increasing levels of culinary success.

Heights that included winning culinary competitions around the country with his chocolate show pieces and desserts, and being chosen to create desserts for the Presidential Summit in 1997, attended by then-president Bill Clinton, former presidents George Bush and Jimmy Carter and other dignitaries. He also was an executive pastry chef at The Franklin Plaza Hotel, Hershey Hotel, Union League of Philadelphia and Bookbinders Restaurant.

The path of his career also saw him creating desserts for the prestigious “James Beard House” in New York, and opening a wholesale and retail bakery that provided gourmet desserts to prestigious country clubs and high-end hotels.

Ultimately, his own gourmet dessert café in Old City Philadelphia, “The Painted Parrot Café,” became the “go to” place for the best desserts in the area. Discerning patrons of the historic district recognized the Parrot with numerous magazine’s “Best of” and “People’s Choice” awards. His heavenly creations were viewed as works of art, desserts served on plates hand painted with sauces that were the perfect complement to the confections.

Chef Chris is now executive pastry chef and part of a culinary team at Rosen Shingle Creek that prides itself on providing innovation, creativity and flair to every dining experience – whether it’s a personalized and extravagant creation for an in-house group or a beautifully-plated dessert to share on a special occasion.

Throughout his career, Chef Chris has lived by a motto that has spurred him on to create memorable pieces for his customers and that he brings to his new culinary family: “Life is short. Eat dessert first!”

For more information, visit RosenShingleCreek.com or call 407-996-9939.

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