A WINTER PARK RESTAURANT
Monday - Friday: 7:00 AM to 2:00 PM
Saturday: 8:00 AM to 2:00 PM
Sunday: 8:00 AM to 3:00 PM
Tuesday through Saturday from 5:00 PM to 9:00 PM
Sunday and Monday from 4:00 PM to 9:00 PM - Drinks and Limited Menu
Tuesday through Thursday from 3:00 PM to 10:00 PM
Friday and Saturday from 3:00 PM to 12:00 AM
Sommelier Nasinne Campos
Our Sommelier Nasinne Campos got her start in the hospitality industry over 20 years ago in Miami, Florida. She began studying wine at University of Miami and upon moving to Philadelphia, she continued her studies in The Philadelphia Wine School.
In Miami, she was beverage director and manager for Talula and Tarpond Bend.
Nasinne proceeded to become owner of Tinto Wine shop in Puerto Rico in 2012 and got her Certification with The Court of Master Sommeliers in 2013. In Puerto Rico she consulted with restaurants One Ten Thai, Palmas Cafe, Royal Isabela among others to help develop wine lists that would compliment their menu. While working with local chefs from the Island she began food and wine dinners that helped wine lovers expand their options when it comes to choose a wine with food.
She is continuing her education of wines by striving for the Advanced Sommelier certification here in Orlando.
"Award of Excellence"
Chef Stephen Doyle
Chef Stephen Doyle of Hamilton's Kitchen brings more than two decades of experience as a chef in Orlando-area restaurants. Focusing on using natural and organic products, Chef Doyle's cooking is defined by letting Florida flavors and ingredients shine through in everything that he prepares.
Born in Dublin, Chef Doyle has lived in the U.S. since the early 1990's and most recently served as the Executive Sous Chef at The Alfond Inn at Rollins. Prior to that, he was Executive Chef at Healthy Chef Creations in Winter Park. A veteran of such Orlando restaurants as Church Street Station and Pebbles, Chef Doyle was also the Banquet Chef at Dubsdread Golf Course in Orlando for a decade.
At The Alfond Inn, Chef Doyle oversees Hamilton's Kitchen, with its exposed beams, farmer's table, and Dutch oak floors, the backdrop for Brunch, served seven days a week, as well as Lunch and Dinner. His menu features seasonal specialties, made from scratch items and popular favorites. Our restaurant in Winter Park also has a private dining room, accommodating up to 24 guests.