Four Seasons Resort Orlando at Walt Disney World is a respite of tranquility just a few minutes from one of the world’s busiest travel destinations. Its manicured grounds and pristine public areas – even on the most hectic days – creates a soothing oasis for guests.
But the 17th floor of the Four Seasons Resort Orlando rocks, thanks largely to the Michelin-Star Capa Steakhouse. Vibrant and dressed in polished dark colors, Capa is the lively crown jewel of the Four Seasons Orlando’s dining scene, not only featuring rooftop views of the nightly Disney fireworks, but offering menu items such as a 32-ounce Porterhouse Steak, A-5 Wagyu steak, and 1.5-pound Maine lobster.
Several of the meats are imported to reflect the most premium selections available on the Capa menu, while locally-sourced foods are found throughout the menu. Select seafood, for example, is sourced from Simple Seafood from New Smyrna Beach, FL; Le Koope Farm, in nearby Clermont, FL., provides fresh eggs from its pasture-raised, vegetable-fed chickens. The eggs are used in the majority of Capa’s special dishes including, the coliflor, which features a poached egg on top; and in the signature aioli sauces accompanying many dishes. Sugar Top Farms, a small farm atop Sugarloaf Mountain in Clermont, provides Capa with microgreens.
Executive Chef Fabrizio Schenardi oversees the Resort’s six restaurants, banquet operations, and in-room dining. Inside Capa’s kitchen, Malyna Si serves as Restaurant Chef. Si was recently promoted to Restaurant Chef after five years at Capa, most recently as Sous Chef, and previously as Cook. She is the only female chef leading a Michelin star restaurant in Central Florida.
“There’s a whole team of women behind me and this restaurant,’’ Si said. “My food and beverage directors are women. At the time we won the Michelin star, the manager was a woman. Half of my team is comprised of women. “I don’t really think about the fact that I’m a female chef until somebody else brings it up. I am grateful for the opportunity to encourage and inspire other women in the culinary field.’’
Si’s stamp on Capa’s new menu includes an eight ounce pluma Iberico pork loin she sources loin she sourced from Extremadura. Capa’s pluma comes from Iberico hogs raised at Farm Vera Vieja, located in Retamal de Llerena (Badajoz, Spain).
“I continue to look for unique ingredients while staying true our concept. We are a Spanish steakhouse so I’m trying to provide the best steak cuts that are out there,’’ Si said. “I also aim to accommodate all dietary preferences, so I have something for everyone. People who come to Capa are not looking for an everyday meal. They are usually coming in celebration of something, or are looking for a full-fledged dining experience. I’ve seen people start with a drink at the bar, tapas at the lounge to listen to the Spanish guitarist, move into the dining room for their main course, step out onto the terrace to watch the fireworks, and finish with one of our signature desserts.
“I’m here to facilitate a menu that is cohesive with that experience. The movement of Capa is a unique balancing act for both the front of the house and back of the house teams. We must be incredibly synchronized with timing; a true harmony exists to make this experience seamless for our guests.’’
“They encompass every single artistic process and more,’’ Si said. “In order to fully participate in this art form, you literally consume it.’’
Si believes there are thee different types of cooking techniques: dry heat, moist heat, and a combination of the two.
“Each of these use heat to affect food in different ways,’’ she said. “All cooking techniques can be grouped under one of these three methods. What determines your approach depends on an array of variables. What you’re cooking, what flavor you’re trying to impart, what texture you’re trying to achieve? These are the questions one must ask before choosing the appropriate cooking method.
“I prefer dry cooking because it creates the maillard reaction has which really imparts the most flavor. A ‘style’ could also refer to cuisines. My favorite cuisine to cook is Cambodian. It’s my comfort food. It’s unique and specific.
“When I’m creating a dish, I want the first bite to bring a smile to someone’s face. Sometimes I’ll actually be looking for that moment amongst guests in the dining room. I use any technique that may work to achieve that.’’
Photo: Malyna Si (Four Seasons Resort Orlando)
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