Sommelier David Pennisi
David is an advanced Sommelier with the court of Master Sommeliers and has over 20 years of experience in the wine industry beginning in the mid-nineties working in the lab at Stag’s Leap Wine Cellars, Napa.
Born in Chicago and raised in Orlando, David has managed and consulted for several restaurants including Emeril’s and Le Coq Au Vin, receiving Wine Spectator’s awards for 5 different wine programs and the Best of Award of Excellence for Emeril’s. David worked in state, regional and national distribution and importing of premium European wines.
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. Hamilton's Kitchen also has a private dining room, accommodating up to 24 guests.