Caribe Royale Orlando, Central Florida’s only AAA Four Diamond all-suite meetings resort, announces Chef Jessica Bingham as its new Executive Pastry Chef. In her role, Chef Bingham will directly oversee the resort’s pastry team of 10, which creates elaborate offerings for banquets, corporate events, and the resort’s eight on-site restaurants.
Chef Bingham has been part of Caribe Royale Orlando’s culinary team since 2021, where she began as Assistant Pastry Chef. Prior to that, she was the Assistant Pastry Chef at The Walt Disney World Swan and Dolphin Resort, where she led a team of 20 baking and pastry professionals and was responsible for the resort’s chocolate production. She received her Certified Pastry Culinarian Degree from Mid-Florida Technical Institute in June 2003 and has been making decadent creations in Orlando ever since.
“Chef Bingham brings a creative vision and masterful execution to all she creates in Caribe Royale Orlando’s pastry kitchen,” said Chef David Hackett, Executive Chef of Caribe Royale Orlando. “It has been a pleasure to watch Chef Jessica grow over the years as part of Caribe Royale’s pastry team, and we’re thrilled to see what she does next at the helm of this exceptional team of culinary artists.”
As Chef Bingham steps into her new role, she’s looking forward to bringing her creative visions to life for Caribe Royale Orlando guests on a grand scale. “Ever since I created my first wedding cake for my grandparents on their 50th anniversary, I fully realized the role that pastry plays in people’s lives,” Chef Bingham said. “I can’t wait to push the boundaries on what’s traditional for our guests and event attendees so the dessert they enjoyed – and the people they shared it with – become among the most memorable moments of their Orlando experience.”
Chef Bingham’s desserts will be available across Caribe Royale Orlando’s restaurants, including the upscale AAA Four Diamond steakhouse, The Venetian Chop House, and the Latin- and Caribbean-inspired Calypso’s Pool Bar & Grille. She will also oversee the pastry needs of the convention hotel’s extensive banquet operation, creating memorable culinary delights for meeting and event planners and their guests.
