Caribe Royale Orlando Appoints Jessica Bingham as its new Executive Pastry Chef

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Caribe Royale Orlando, recognized as Central Florida’s only all-suite AAA Four Diamond meetings resort, has appointed Jessica Bingham as its new Executive Pastry Chef. In her new role, Chef Bingham will lead a team of 10 pastry experts, crafting intricate desserts for the resort’s banquets, corporate functions, and its eight distinct dining venues.

Chef Bingham joined Caribe Royale Orlando in 2021 as Assistant Pastry Chef. Before that, she held the same position at The Walt Disney World Swan and Dolphin Resort, where she managed a team of 20 pastry and baking professionals and oversaw the resort’s chocolate production. Chef Bingham earned her Certified Pastry Culinarian certification from Mid-Florida Technical Institute in June 2003 and has been creating exceptional desserts 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 50^th 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 delectable creations will be featured throughout Caribe Royale Orlando’s dining establishments, including the award-winning AAA Four Diamond steakhouse, The Venetian Chop House, and the vibrant, Latin- and Caribbean-influenced Calypso’s Pool Bar & Grille. In addition to these restaurant offerings, she will manage the pastry production for the resort’s large-scale banquet operations, delivering unforgettable desserts to enhance the experience of event planners and their guests during meetings and special occasions.