Chef Khalid Benghallem

Chef Khalid Benghallem brings a tremendous international background to The Venetian Room, a fine dining restaurant that is building its reputation for Continental cuisine and truly memorable dining experiences. Chef Benghallem trained in Europe and North Africa, worked in restaurants in France, Corsica and Morocco and was on the opening staff of Emeril's Orlando. He began his culinary training at the prestigious Ecole Hoteliere de Rabat in Morocco, where he was the 1992 student of the year.

In the Orlando area, Benghallem has served as chef of Gulliver's in the Swan Hotel, sous chef at Epcot's Restaurant Marrakech, executive chef and part of the opening team at Shula's Steak House as well as sous chef at the Village Bistro on Park Avenue in Winter Park.

Chef Benghallem has worked in concert with Caribe Royale Orlando's Executive Chef Vincent Posada on all aspects of the restaurant. Chef Posada's experience includes Executive Chef at The Grosvenor in Lake Buena Vista Fl., The Sheraton Commander in Cambridge Mass. and the Boston Park Plaza. Chef Posada has been at Caribe Royale Orlando since its opening in 1996.