New Executive Chef Jason M. Klingensmith plans to impart a Central Florida zest to the Hamilton’s Kitchen menu.
Alfond Inn Executive Chef Jason M. Klingensmith
The Alfond Inn at Rollins College has hired Jason M. Klingensmith as executive chef. A Miami native and longtime Executive Chef of The Country Club of Orlando, Klingensmith plans to impart a Central Florida zest to the Hamilton’s Kitchen menu.
Klingensmith, who will lead the culinary team at The Alfond Inn and Hamilton’s Kitchen, defines his food as “modern American, artistically prepared on the plate.” His inspiration is deeply rooted in Florida where he has spent his career teaching and perfecting an approach to cooking that is based on a continual quest for growth and new ideas. It’s an apt philosophy for the Rollins and Winter Park community.
Klingensmith will introduce several new dishes to the Hamilton’s Kitchen menu and intends to “source as many local ingredients as possible and lighten the menu with the addition of salads, lighter sauces, and half orders, while creating Southern-inspired fare with a modern spin.”
Hamilton’s Kitchen at The Alfond Inn
More fresh seafood options and variations on Central and South Florida dishes, such as pan-seared yellowtail snapper with black beans and rice, heirloom tomato relish, and local greens, are also in the works.
“It’s a dish with South Florida flair but utilizes locally farmed ingredients from our area,” Klingensmith says. “It reflects the lighter seasonal aspect of the menu changes and the kind of fresh new flavors I’ll be bringing to The Alfond Inn.”
Klingensmith is also looking forward to developing existing Chef’s Table dinners into more impromptu, inspired experiences. He plans to add elements of spontaneity and invention to the Chef’s Table’s special tasting menu. Supplied in large part by the seasonal bounty he sources at the Winter Park Farmers’ Market, he plans to create a fresh new menu for each Chef’s Table event, with wines specially recommended for the evening and poured by the sommelier.
Klingensmith envisions The Alfond Inn restaurant and banquet kitchens as dynamic environments that foster teaching, learning, and constant inspiration—for his culinary team, as well as restaurant and event guests. He considers The Alfond Inn the ideal culinary classroom, one with the potential to engage its clientele in the experience. To that end, Klingensmith will introduce new small cooking classes and demos, including pre-nuptial and bridal party cooking classes, as well as market tours of the Winter Park Farmers’ Market.