J. Christopher Windus will leave his position as executive chef at the Alfond Inn in the next few days, the flog has learned. Windus opened the Rollins College owned hotel last year and oversaw all food operations, including the property’s sole restaurant, Hamilton’s Kitchen. Prior to joining the Alfond in May, Windus had been executive chef at Todd English’s bluezoo at the Swan and Dolphin Resort at Walt Disney World and sous chef at Chez Vincent in Winter Park before that.
According to an executive with the hotel, which is managed by the Olympia Companies of Portland, Maine, Windus will join HMSHost, which provides dining services for travelers at turnpikes and airports, including Orlando International. The Alfond opened in August. The hotel has not selected a replacement for the executive chef position.