Chef Q&A: Bernard Fiemeyer, Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek


For Bernard Fiemeyer, Executive Chef of Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek, it’s all about authenticity. Chef Bernard is always true to his French roots, and loves to use “the best ingredients, fresh and local whenever possible. Truly, the best cooking execution comes from these ingredients.”

What’s your favorite local restaurant other than your own? Depending on the cuisine I am in the mood for, it goes from Flame Kebab for Arabic cuisine, Gyu-Kaku for Japanese barbecue and Saffron for Indian.  

What’s your go-to meal at home? I love roasting a free-range chicken seasoned with lemon and thyme. I pair it with grilled fresh vegetables tossed in some olive oil. But of course, cheese is great anytime. My favorite is Comté with a baguette and a nice glass of red wine.  

Where do you shop locally for interesting ingredients? I frequently shop the Winter Park farmers’ market, Whole Foods and Trader Joe’s.

Which kitchen gadget could you not live without? I have a Japanese mandolin I use for everything, it’s very sharp and cuts very well!

What was your favorite bagged lunch as a kid? I never had a bag lunch as a kid, it was very important to sit down with my family. My favorite was hachis parmentier,which is a layered dish of beef stew and mashed potato and Swiss cheese gratin.

What’s your most guilty junk-food pleasure? My guilty pleasure is a toasted baguette with some Nutella and vanilla ice cream.

What 3 things are in your fridge at all times? Cheese, ice cream in the freezer (my guilty pleasure, how could I leave this out) and beer.  

Is there anything else about yourself you’d like to share? For me, food is about connecting with people, sharing some of my travel food stories and creating memories.