INTRODUCING MALYNA SI AS CAPA STEAKHOUSE CHEF AT FOUR SEASONS RESORT ORLANDO (United States)
New Capa menu highlights include bone-in filet and pluma Iberico pork loin from Spain |
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INTRODUCING MALYNA SI AS CAPA STEAKHOUSE CHEF AT FOUR SEASONS RESORT ORLANDO (United States)
New Capa menu highlights include bone-in filet and pluma Iberico pork loin from Spain |
Category: North America & West Indies / Carribean islands - United States - Careers -
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This is a press release selected by our editorial committee and published online for free on 2022-10-14
Capa Steakhouse, the Michelin star rated restaurant perched atop the 17th floor rooftop of Four Seasons Resort Orlando at Walt Disney World Resort, has a new chef masterfully running the kitchen: Malyna Si was recently promoted to Restaurant Chef.
Si was promoted to Restaurant Chef after serving five years at Capa, most recently as Sous Chef, and previously as Cook. She is the only female chef helming a Michelin star restaurant in Central Florida.
“I am thrilled to be Chef at Capa, and am grateful to the team for the opportunity,” says Si. “I am really proud of all that Capa has to offer and look forward to continuing to ensure that Capa is a sought-after destination restaurant, delivering an incredible experience for guests.”
Executive Chef Fabrizio Schenardi, who oversees the Resort’s six restaurants, banquet operation, and in-room dining, shares his delight in Si’s growth and dedication over the years. “Chef Malyna Si is an extremely talented, hardworking chef, and I am thrilled for her to lead our culinary team at Capa,” notes Schenardi. “Malyna’s creativity and culinary talent, along with her exceptional skills at managing a team and handling the day-to-day kitchen operations, make her a true asset in this role.”
Adds Jennifer Rama, Director of Food and Beverage, “We are so proud to see Malyna’s growth within Four Seasons Resort Orlando. She is very invested in the success of Capa, working hard to secure the finest ingredients, and she is focused on delivering a memorable, one-of-a-kind dining experience for guests.”
Si is always looking to evolve, constantly seeking new opportunities to enhance the menu and the overall Capa experience. Recently, the menu was refreshed with several new options.
A standout on the new menu is an 8-ounce pluma Iberico pork loin Si sourced from Extremadura. Capa’s pluma comes from Iberico hogs raised at Farm Vera Vieja, located in Retamal de Llerena (Badajoz, Spain).
“This pork is extremely succulent, it has marbling and a higher fat content, making it very juicy and delicious,” notes Si.
“It is a rare cut to find in the US, yet is one of the most desired and popular pork cuts found in Spain. It is the wagyu of pork.”
In addition to the pluma, there’s a new prime 12-ounce bone-in filet on the menu and a 16-ounce bone-in New York strip, both from Creekstone Farms in Kansas.
There’s also a 12-ounce delmonico and a 16-ounce short rib, both PlatinumX wagyu level certified, a level above prime, from Jackman Ranch in Texas.
In addition, Capa offers a 14-ounce rack of lamb from Fletcher International Exports, New Zealand. Si also added a seafood stew, zarzuela de pescado, with shellfish, crab, clams, and seabass, plus chorizo for flavour. “Many of our guests ask for stew, so I created this version that has a lighter shrimp and lobster-based broth,” notes Si.
While several of the meats are imported to reflect the most premium selections available on the Capa menu, there are also locally sourced foods peppered throughout the menu. Select seafood is sourced from Simple Seafood from New Smyrna Beach, Florida.
Le Koope Farm in nearby Clermont, Florida provides Capa with 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.
Seasonal touches to the menu include mango and sweet plantains, ingredients commonly featured on fall menus in the Canary Islands region of Spain.
Black truffle is featured on the seared tuna. In the vegan mushroom paella, there are champignons and a fried maitake mushroom, peas, onion, fennel and cashews. The beer-brined pork belly features an apple butter and glazed pistachio nut topping.
A charcoal aioli sauce accompanies dishes such as the pollo. Si notes that in Spain, due to the commonality of eating cured meats, activated charcoal is often used as a digestive aid. Capa’s charcoal aioli powder comes from charred coconut ash.
Capa is open daily from 5:00 to 10:00 pm and live music is featured in Capa Bar on Wednesdays and Saturdays from 6:00 to 9:00 pm. Reservations can be made by calling 407 313 6161. Follow Capa on Facebook and hashtag #CapaSteakhouse on social media.
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