Chef Christopher Windus has joined The Alfond Inn team and is the former executive chef of Todd English’s bluezoo at the Walt Disney World Swan and Dolphin Hotel. He led his culinary team at English’s only venture in Orlando serving “coastal cuisine”. Windus joined bluezoo in 2003 as assistant chef.
Under Windus’ leadership, the restaurant solidified its reputation as one of the top dining experiences in Orlando annually by earning the AAA Four Diamond designation as well as other accolades including Fodor’s Choice Award and the Culinary Hospitality Santé Award for Innovation.
Windus’ ability to create a global cuisine with a modern influence, has earned him recognition from both English and Starwood Hotel & Resorts, the operating company of the Walt Disney World Swan and Dolphin Hotel. In 2009, English named Windus as his co-captain for Israel’s cooking competition show, Krav Sakinim, where they claimed the Grand Champion title. In 2012, Windus was selected to be part of the exclusive opening team for the new-concept restaurant Chefs Club by Food and Wine Magazine at Starwood’s St. Regis Aspen.
He has showcased his expertise at some of the most elite events and venues in the culinary world, including the Sundance Film Festival, the Aspen Food and Wine Festival, the American Express Black Card Dinner in Bogota, Columbia, Disney’s Epcot Food & Wine Festival, and multiple times at the James Beard House in New York City. Stages at McCrady’s in Charlestown, S.C. and Michelin Star Rated Aldea in NYC have prepared Windus well for The Alfond Inn’s southern inspired concept, Hamilton’s Kitchen.
Windus has long been an advocate of the use of local and seasonal ingredients in the construction of his menus, continually altering his menus to incorporate the freshest of these items.
Starting out as a dishwasher while in Forestry school at Northern Arizona University, Windus developed a love of cooking that led him to a certificate of food and beverage in hospitality management from Cornell University and an associate degree in culinary arts from the Capital Culinary Institute.
Before joining the culinary team at the Walt Disney World Swan and Dolphin, Windus worked as the sous chef at Chez Vincent, a French restaurant in Winter Park, Fla., where he assisted the executive chef Vincent Gagliano in managing the day-to-day operations of the restaurant. Windus considers it a blessing to come back to his roots here in Winter Park and provide a unique dining experience for the community that he loves.