ORLANDO, Fla. – The words “celebrity chef” can set expectations: a flashy menu, a famous face on the sign and maybe a premium price tag for the bragging rights.
But my visit to Four Flamingos: A Richard Blais Kitchen at Hyatt Regency Grand Cypress felt intentionally grounded — a restaurant that uses Blais’ star power as a starting point, then backs it up with technique, sourcing and a clear point of view on what Florida tastes like.
Florida’s food identity isn’t just coastal staples and sunshine. It’s a melting pot, and Four Flamingos leans into that reality. Chef de cuisine Josue Perez summed up the restaurant’s approach simply: “the menu is inspired by the flavors of Florida.”
Then he expanded on what that means in a state defined by so many communities and culinary traditions: “And what’s the flavors of Florida? It’s a little bit of everything” and “So we pride ourselves in taking traditional, dishes from other countries and given our own for Flamingo Spain into it.”
In practice, that translates to dishes that can sound unexpected on paper but come together in a way that makes total sense once you taste them — bright, bold and layered rather than gimmicky.
What impressed me just as much as the flavor combinations was the restaurant’s commitment to Florida vendors. Perez said buying locally isn’t just a talking point — it’s part of how they build the menu.
“It just gives us a better product. And at the same time, we actually promoting our local farms and our local community.”
That Florida-grown throughline matters, especially in a destination hotel setting where it would be easy to play it safe and source from wherever is most convenient.
The dishes I can’t stop thinking about
The meal opened with pork belly that hit sweet, spicy and tangy all at once — a layered bite that immediately set the tone.
Then came the tuna tostada, where the kitchen adds a little playful science. During my visit, the “yolk” effect came up with a quick reminder of the technique involved: “It’s all gelatinous. Yes. So that’s sodium alginate.” The result was fresh tuna and avocado tartare topped with a passionfruit element that melted into everything.
The headline dish, though, is the swordfish — treated more like a steak than a fish entrée. It arrived as a thick-cut portion, finished with brown butter and black lime seasoning that brought richness and a subtle citrusy tang.
And for anyone who shows up craving comfort food, the menu has an unexpected pasta moment, too — creamy and cheesy at first bite, then transformed by garlic, peppers and spices.
Happy hour is also worth planning around: the grouper sandwich comes with a super light fry, pickled onions for bite and a passionfruit hollandaise that lands sweet and tangy.
Watch for “Blaise Days” (and a Mother’s Day brunch)
Four Flamingos also periodically hosts “Blaise Days,” when Richard Blais comes in to interact with guests and cook. If you’re hoping to catch him in person, keep an eye on the restaurant’s social media for announcements.
And if you’re looking ahead to a special occasion, Four Flamingos is hosting a Mother’s Day brunch:
Sunday, May 10, 10:30 a.m.–3:30 p.m. — “celebrate Mother’s Day with our all-new à la carte brunch menu. Indulge in bold new flavors and reimagined favorites, including Fried Oyster Sliders, Jerk Chicken & Waffle, Biscuits & Sausage and Florida Croque Madame. Plus, complimentary roses for mom!”