- Garde Manger
- Meat/Grill station
- Restaurant supervisor
Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek
With experience in Japan, Thailand, France and the US kitchens, Chef Bernard Fiemeyer brings his passion for international cuisine to his current position as executive chef at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. Chef Fiemeyer manages culinary operations for the property’s 1499 guest rooms and 13 dining venues, including signature restaurants Bull & Bear and La Luce, while also managing the food and beverage program for the hotel’s significant meeting and banquet business. As executive chef since the hotels opened in 2009, he plays a pivotal role in the property’s renowned culinary program, earning the Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek top honors in food and beverage excellence.
Having curated a team of 22 talented culinary experts, Chef Fiemeyer’s greatest joy comes from training, mentoring and collaborating with this team to help them hone their skills and rise through the ranks. A believer in food evolution, he constantly challenges his chefs to develop new approaches to their work with a focus on crafting elegant dishes for the hotel guests while continuing to produce ahead-of-trend menu items. While the majority of his day is spent in operations, Chef Fiemeyer makes an effort to stay in touch with the most basic element of his position – the food itself – by obtaining locally-sourced, fresh ingredients and ensuring his team creates the highest quality dishes and the best combination of flavor profiles for the hotels’ menus.
Educated at College Louis Armand in France, Chef Fiemeyer began his career as sous chef at Tokyo Bay Hilton where he worked his way up to executive sous chef. He continued his international career as executive chef at both the Hilton International Bangkok and Hilton Arc De Triomphe, before his most recent position as executive chef at The Drake Hotel in Chicago, overseeing all kitchen operation, budgeting and restaurant concepts. Chef Fiemeyer made a name for himself as a purveyor of culinary excellence at the helm of numerous diverse restaurants and as a leader in streamlined banquet operations. Despite his vast experience in kitchens worldwide, Chef Fiemeyer is continually looking for new inspiration, and his mastery of this insatiable curiosity is the key to his success.
Dannilo Zapatel Herreta, Executive Sous Chef
Signia by Hilton Orlando Bonnet Creek
Born and raised in a small beach town in the north of Peru called Pacasmayo. His passion for cooking started when he was very young, always watching his Grandma prepare all kinds of dishes.
Chef Dannilo graduated from Le Cordon Bleu University in Peru with a degree in Culinary and Gastronomy Arts, and moved to the USA in 2007 at the age of nineteen where he started his culinary journey. He has been working for almost 13 years at Signia by Hilton Bonnet Creek. Getting to work with great and talented people became his daily inspiration.
Hi started working at Marriot Orlando World Center as a prep cook and moved up to lead cook from 2007 to 2010, then moved to the Hilton Orlando Bonnet Creek where his career started in La Luce Restaurant as a cook I, promoted later to a Supervisor position and then a Restaurant Chef from 2010 to 2016. From 2016 to 2018 was promoted as Bull and Bear Restaurant Chef at the Waldorf Astoria Orlando, and from 2018 to 2020, got promoted to be the Chef de Cuisine at Harvest Bistro at the Hilton Bonnet Creek, where he was also in charge of the operation of Room Service, Beech Pool Restaurant and Muse Grab & Go. In 2020 was promoted to Executive Sous Chef for Hilton, where later in years the hotel transitioned into Signia by Hilton, where he was part of the development of the team and opening of the first Signia in the portfolio.
All the teams that he has worked with at Bonnet Creek have helped him to create and shape his own leadership style. He is very grateful for all those experiences and excited to see what the future holds for his career on this great company.
Participants on this Program will be offered a 14 night stay on property at the start of their Program, including 3 meals daily *
*subject to change
- Applicants will be required to attend a pre-screen interview via video call with a member of the Yummy Jobs Team.
- If successful, applicants will be required to attend a final interview with The Waldorf Astoria HR Team via video call.