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Corporate Chef

Chef Terence Reis

March 2021

 

Fun Spot America Announces Terence S. Reis as Corporate Chef

ORLANDO, KISSIMMEE & ATLANTA – Fun Spot America Theme Parks is proud to announce Terence S. Reis as Corporate Chef. Reis has more than 30 years of experience in hotels and restaurants including Hyatt, Hilton, Sheraton, Radisson Hotels, and private clubs. Most recently he served as the Corporate Chef at Palace Entertainment overseeing the culinary operations of 21 parks in the United States, and Raging Waters in Sydney, Australia. 

Reis graduated with a degree in Culinary Arts from the Metropolitan State University, St Paul, MN. He is a Certified Executive Chef (CEC) of the American Culinary Federation (ACF), as well as a Certified Master Ice Carver for the National Ice Carving Association. He’s a 10-year member of the St. Paul Festival and Heritage Foundation, where he coordinated the Ice Carving competition as part of the Winter Carnival Celebration. Reis also worked with the Minnesota Film Board, creating ice sculptures for movies like “Jingle All the Way” and “Mighty Ducks”. He has been featured on National Geographic Explorer, Sports Illustrated, International Titanic Exhibit, and Good Morning America.

Reis has 10+ years’ experience in owning and operating 2 restaurants. 61 Chophouse Grille & Liquid Lounge in Mediapolis, IA and the Yarmouth Café in Yarmouth, IA. He’s also a proud recipient of the “Chefs Professionalism Award” from the American Culinary Federation in St. Paul, MN.

CEO John Arie Jr. said, “Hiring Terence will allow us to tap into new trends in the Food and Beverage department, and I’m excited to see us grow.”

Chef Terence will be joining the Food & Beverage Management Team effective Monday, March 8, 2021. His responsibilities include menu innovation, such as keeping up with current menu trends and ensuring the compliance of food specifications and procedures. He will establish a training program to maintain food quality consistency and efficient food production in all parks. In addition, he will establish standardized catering and event menus to be used at all Fun Spot America locations.



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