Orlando Chefs Earn James Beard Semifinalist Nominations in Best Chefs in the South Category
Explore which Orlando chefs earned James Beard Awards semifinalist nominations for 2017, including Kathleen Blake of The Rusty Spoon and Brandon McGlamery of Luma on Park, Prato, and Luke’s Kitchen.
Orlando’s culinary scene—from celebrity kitchens to value dining and theme‑park fare—continues to impress. This year, the city proudly hosts two semifinalists in the coveted “Best Chefs in the South” category, underscoring its status as a food destination.
Nominee Kathleen Blake – owner and chef of The Rusty Spoon – began her culinary journey in her grandmother’s Iowa kitchen. She earned a culinary apprenticeship at the Community College of San Francisco, which led to a position at Square One Restaurant. A Women Chef & Restaurateurs Scholarship brought her to Washington, DC, where she served as chef de cuisine at Restaurant Nora. In 2003 she joined Orlando as the chef de cuisine for 2013 James Beard Award winner Melissa Kelly at Primo at the JW Marriott Grande Lakes. Two years later, in 2011, Blake launched The Rusty Spoon, a downtown gastropub that blends Southern comfort with contemporary flair.
Nominee Brandon McGlamery – executive chef at Luma on Park – is a graduate of the California Culinary Academy. He refined his craft under culinary titans Gordon Ramsay in London and Guy Savoy in Paris, and at world‑class U.S. establishments such as French Laundry, Chez Panisse, and Bacchanalia. McGlamery opened Luma on Park in 2006 and Prato in 2012, both in Winter Park, before launching Luke’s Kitchen & Bar in Maitland. His Italian‑inspired menu prioritizes sustainable fishing, local seasonal ingredients, and responsibly sourced meats, while Luke’s offers an American fare that ranges from raw bar and oysters to open‑fire grilled entrees and rotisserie classics.
Finalists will be crowned at the 2017 James Beard Awards Gala on Monday, May 1, 2017, hosted by the Lyric Opera of Chicago.
Cover image: Chef Brandon McGlamery
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