Meet the Chef
Chef Antwan Ellis started his journey at the Walt Disney World Swan and Dolphin as a J-1 Intern from 2007-2008. After completion of his internship, Chef Antwan went on to work for other local/independent restaurants where he became a Sous Chef while he continued to hone his skills.
After a year, Chef Antwan returned to the Walt Disney World Swan and Dolphin as a cook for the Banquets Team. At the same time, he also entered the ADP (Associate Development Program) and became an Advanced Cook. After working as an Advanced Cook for about a year, Chef Antwan was promoted as the Jr. Sous Chef for the casual outlets on property. In his time in this position is where he was able to gain more extensive knowledge and improved his leadership skills. Chef Antwan continually improved his skills and put into practice the techniques he learned.
Chef Antwan then became the Jr. Sous Chef at the famed Todd English’s Bluezoo. Shortly thereafter, he was promoted to the Chef de Cuisine at Bluezoo. This is where Chef Antwan was able to gain significant knowledge of modern cuisine techniques as well as continue to practice and hone his fine dining skills. Chef Antwan was able to put into practical use his knowledge of menu creation, seafood varieties, and a further understanding of culinary management.
After a 4-year tenure at Todd English’s Bluezoo, Chef Antwan is now the Executive Chef of Shula’s Steak House where he oversees one of the busiest and highest revenue producing fine dining restaurants at the resort.