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Our Team

While everyone’s watching the action on the field, our chefs will be working behind the scenes to bring the best of Miami to the fans.​

Culinary Leadership & Innovation

 

Dayanny De La Cruz​

Centerplate Executive Chef, Hard Rock Stadium

The executive chef for Centerplate at Hard Rock Stadium is Dayanny De La Cruz. She joined the team in 2017 and has been cooking up delicious items for guests and fans to enjoy ever since.

Her food delights visitors who come to the global entertainment destination for Miami Dolphins and University of Miami football games, international soccer matches, the Miami Open tennis tournament, marquee concerts, corporate outings and more. In 2020, for Super Bowl LIV, she will become the first female executive chef to lead the culinary program for the game.

Her menus capture the diverse flavors of Miami and the surrounding areas, and she leverages her strong relationships with local suppliers to ensure that every ingredient is as fresh as possible.

She also has years of experience working in a variety of top-tier sports and entertainment venues, including the US Open Tennis Tournament in Flushing Meadows, the Kentucky Derby, multiple NBA All-Star Games, the Barclays Center in Brooklyn and many more.

 

 

 

Alex Reyes​

Director of Culinary Innovation, Centerplate​

Alex is tasked with crafting a culinary program for some of the busiest entertainment venues and convention centers in the country. His approach embodies many cultures and palates, and he is a key member of the culinary team supporting the menu creation for Super Bowl LIV in Miami.

Born in Barcelona and educated at Le Cordon Bleu, Chef Alex trained at some of Washington, D.C.’s finest kitchens — Chez Francois, I Ricchi and Jaleo with José Andrés. He also trained at El Bulli in Spain under renowned chef Jose Adria. He also worked as Chef de Cuisine at the Caucus Room, Sam & Harry’s and served as Executive Chef at Harry’s Tap Room. Chef Alex was an early proponent of restaurant farm-to-table sourcing and maintains strong partnerships with farmers throughout the entire country.

Most recently, he was the executive chef at the Javits Center in New York City and led the culinary team in the NYC Saks Fifth Avenue flagship store, including Café SFA. As the Brand Executive Chef, he oversaw design of the restaurant and kitchen, developed menus, and led the launch of the first restaurants in Chicago, Sarasota, Florida and San Juan, Puerto Rico.​

 

 

 

Orlando Morales

Centerplate Senior Executive Chef, Hard Rock Stadium

Chef Orlando Morales oversees menu development and premium operations at Hard Rock Stadium, home of the Miami Dolphins, Miami Open tennis, Miami Hurricanes college football and world-class concerts and events all year-round.

He has been in the industry for over 35 years, and Super Bowl LIV marks his fifth Super Bowl. His specialty menu creations for this year are sure to delight fans, including the Key West Hot Dog and Stone Crab Claw Cocktail.

Chef Orlando grew up on a ranch in Chihuahua, Mexico and trained at the Scottsdale Culinary Institute. As he says, “The ranchers I grew up with knew how to make the best food.” 

 

 

 

Carmen Callo

National Executive Chef, Centerplate

As Corporate Executive Chef, Carmen oversees Centerplate's menu curation and delivery in all of its sports, entertainment, convention and restaurant locations. This encompasses the coordination of local ingredient sourcing, creation of creative menu items and engagement with the vast network of chefs within Centerplate.

Whether for premier sporting events, marquee venue openings, or major meetings and events, he leads the effort to craft world-class dining experiences.

During his tenure with Centerplate, Callo has also worked with numerous premier venues at marquee events, from Super Bowls to worldclass performances at the Denver Performing Arts Center, to U.S. Presidential Inaugural Balls. Previously, he worked for Adam's Mark Hotels in Colorado, and had his first professional jobs working in Chicago at the Signature Room at the 95th and the Four Seasons.

Callo graduated Summa Cum Laude from the venerable culinary program at Johnson & Wales University. 

 

 

 

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Sports & Leisure Business Development

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