Key Staff Profiles

Steven Haughie - Executive Chef
Chef Haughie has been in the culinary field for 21 years. Of which the last 10 years he has extensive experience in Mobil's 4 & 5 Star and AAA's 4 & 5 Diamond Hotels and Resorts.

He is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. His culinary creations are described as sophisticated and savory delights with modern finesse.

Chef Haughie has worked at renowned restaurants and hotels such as; Le Cirque in New York, Camelback Inn "Mobil Five Star and AAA Five Diamond" in Scottsdale, Arizona, Rihga Royal "One of Top 500 Hotels in the World" in New York.

He has been featured in InStyle magazine and Spa Finders Magazine "As one of three leading Spa Chefs in the Nation", he has appeared on numerous television programs both nationally and locally. He has been featured in the Bloomingdales Guest Chef cooking series and at William & Sonoma Cooking series.

Andrea Thomson - Executive Pastry Chef
Chef Thomson has been in the culinary industry for 20 years, of which the last 10 years with the Renaissance Orlando at SeaWorld as their Executive Pastry Chef.

AndreaThomson started her education in Switzerland, where she has worked at world-renowned restaurants and hotels such as; Hotel Baren in Bern, Switzerland, Progin Confectionery Shop in Biel, Switzerland, Honold Confectionery Shop in Zurich, Switzerland, the Hilton, located in the Walt Disney World Resort and the Buena Vista Palace Hotel in Orlando.

Andrea's passion and creative drive have earned her international acclaim and numerous awards. Andrea has a passion for developing flavors, edible pieces of art, specialty wedding cakes, desserts with artic flare and modern style that is uniquely Renaissance.