Chef Q&A: Luis Asturias, Executive Chef at STK Orlando


Located in Disney Springs, STK Orlando is a two-story restaurant with a hip and energetic vibe — a departure from the typical American steakhouse! The 14,000-square-foot property boasts an in-house DJ as well as a luxe private dining room, which can be rented for private functions and special events. On the outdoor patio, guests can enjoy selections from the innovative menu, including craft cocktails and a variety of appetizers. We’ve often featured STK Orlando on our website, highlighting their unique menu items for holidays like Easter or Mother’s Day.

Today, we’re excited to share our interview with Executive Chef Luis Asturias. 

Executive Chef Luis Asturias, STK Orlando

What cuisine is your specialty?

My speciality cuisine is Italian. 

Who had the biggest influence on the way you cook, and why?

My father. He taught me the importance of shopping for ingredients from various local vendors. 

Where do you shop locally for interesting ingredients?

I love Southern Hill Farms, which includes seasonal crops like pumpkins and strawberries as well as perennial plantings like blueberries, peaches, and various vegetables.

What’s the one type of cuisine (different from your specialty) that you always wished you could prepare?

I’ve always wanted to cook Indian cuisine.

If you could travel anywhere in the world to eat for one week, where would you go?

I’d head to Spain. 

What’s your most guilty junk-food pleasure?

That’s easy: Tacos!

Get to Know Chef Luis

If you weren’t a chef, what would your dream job be?

I’d be a graphic art designer.

What’s your go-to meal at home?

Chicken Parmesan.

What advice would you share with chefs just beginning their careers?

Don’t be afraid to get your feelings hurt.

If you could change one thing about Orlando’s food scene, what would it be?

I’d change the rooftop night scenery.

What’s your favorite local restaurant other than your own?

Seito Sushi in Baldwin Park.

What three things are in your fridge at all times?

Freshly squeezed orange juice, soppresatta, and manchego .

What was your favorite bagged lunch as a kid?

A sandwich of hazelnut butter, peanut butter, and raspberry preserves.


For more Chef Q&As, visit our archives.