Executive Chef Michael Dunton
A New England native, Chef Dunton grew up in Billerica, Massachusetts and spent his early years fishing and clamming in Cape Cod. Raised in a household with Italian and Armenian influences, re-creating experiences from his childhood is his “go-to” when cooking at home or in the kitchen at Renaissance Orlando at SeaWorld. Michael’s love for fresh, local seafood made it an easy transition to Central Florida, where he could source delicacies from the Gulf of Mexico and Atlantic Ocean. He is passionate about bringing his expertise with New England ‘comfort’ foods to Florida and blending it with traditional Southern cooking styles, as well as his love for barbeque. Chef Dunton has been with Marriott International for 12 years, in various culinary positions with the company as well as serving as the Executive Sous Chef at a Cape Cod resort and externing under Master Chef Erhardt Wendt. When not in the kitchen, you can catch Chef with his family by the swimming pool or at sporting events.