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Pico De Gallo https://marketplaceatavalonpark.com/directory/pico-de-gallo/

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Lemon Shark Poke https://marketplaceatavalonpark.com/directory/lemon-shark/

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Been in Orlando for over 15 years. Started working in restaurants while in college. Decided to purchase my first franchise in 2011 with a nationwide brand that helped me learned a lot on how to be a successful owner-operator. Decided to branch out to a smaller franchise concept ( I was their first franchisee) and learned what it was like to start up a business from the grown-up.

Nola Avalon Park https://marketplaceatavalonpark.com/directory/nola-avalon-park/

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NOLA’s Chef Kevin Brune “knows what it means to miss New Orleans.” That’s why he’s been bringing the flavor of the Big Easy to Central Florida for 20 years. From helping develop “Mardi Gras” at Universal Studios, to bringing “Voodoo Kitchen” to the Orlando food truck scene, to opening a new micro restaurant in The Marketplace at Avalon Park, the story of “NOLA in Orlando” continues.

The youngest in a large family, born to Gus and Joyce after they left New Orleans for Lafayette, Louisiana KB claims he’s “a little more Cajun” than the rest of his Big Easy family. “But,” he says with a local’s passion, “the Crescent City is in my DNA.”​
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For Kevin, cooking is a generational thing. He discovered the art of flavor in his Mom’s busy little kitchen, stirring the family’s black iron jam pot with his brother Mike and sister Pam. Of course, none of the old family recipes were written down, so Kevin learned to taste his way into the dishes passed along from his NanNan, MawMaw, and MaMère.

And so every dish at NOLA comes rich in history, crafted with traditional ingredients by the hands who know, each flavor taking you “down to New Orleans.”

KBBQ Kitchen https://marketplaceatavalonpark.com/directory/kbbq-kitchen/

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We came from South Korea and lived in Orlando for over 20 years. Our family-operated Korean BBQ Taco Box food truck for over 8 years and it was one of the first food trucks started in Orlando. We have won Orlando Sentinel’s best food truck in Orlando for 2011, 2012, 2013, 2014, and 2015. We picked the most popular menu in South Korea and brought it to Orlando. We are changing our business from a food truck to the Marketplace at Avalon Park restaurant. We are serving American Korean fusion food. 

Follow us on Facebook.com/Orlando.KBBQKitchen

Brazas Chicken https://marketplaceatavalonpark.com/directory/brazas-chicken/

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Brazas chicken was created in April 2006 and is located at 4797 S Orange Avenue, Orlando Florida. Brazas Chicken is Peruvian cuisine, especially in Rotisserie Chicken, Ceviche and more. For the last 14 years, we have continued working in the restaurant whilst giving customers the best food and service, we are using the best ingredients in the market. My name is Franco Del Solar, owner of Brazas Chicken with my partner Doris Del Solar. We have lived in Avalon Park for the last 16 years and we love living here. We both moved from New York, Queens. We both originate from Peru. Our Peruvian cuisine is the finest food anyone has ever tasted. We have a good variety, especially with all these years of experience. We are ready to continue the growth of this business. The restaurant business is so hard but no one can do it like we do. We love what we do and that’s all that matters, good food, good service.

Franco DelSolar

BBQ 50 https://marketplaceatavalonpark.com/directory/bbq-50-2/

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I’ve been working in and out of restaurants for over 35 years. Worked many jobs in the food service industry. Started as a dishwasher overnight at a truck stop…worked fast food and Tex Mex restaurants and bars through college and into my early professional years.

I have been in Orlando for almost 25 years. I would say that I fit in the box of a corporate guy turned Pitmaster simply for the love of the smoker and how it turns cuts off meat into works of culinary beauty. My skills have been honed over hours of watching my grandmothers work in their kitchens when I was a little kid. I cooked for my family at the age of 16, as both my parents worked and we had to get food on the table. I have also spent hours and hours researching the origins of bbq and how it’s prepared and smoked in its different ways. My uncle has written a series of cookbooks filled with recipes from the best grandmas and moms of the Midwest. These books keep my creative juices fresh and flowing when we need to try some sides for the table.

Dan Ashby