Dining at Citrus Club Orlando

Orlando's Premier Dining Experience

We're reimagining the dining experience in Orlando, with bold, innovative cuisine and multiple spaces in which to enjoy it. Discover the refined elegance and jaw-dropping views of the Hubbard Dining Room, settle in for a casual bite in the warm and inviting Club Lounge or bring your colleagues together in one of our private dining rooms.

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Experience life at the epicenter of the Orlando professional scene.

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Chef Reiner Drygala

Get to Know Our Chef

Executive Chef Reiner Drygala graduated from the Disney culinary apprentice program in 1995. While at Walt Disney World, Chef Drygala worked in 17 different kitchens on Disney property and apprenticed for the United States Culinary Olympic team, working under world-class master chefs. Following his career with Disney, Chef Drygala became a corporate trainer for Darden and opened 7 restaurants throughout the United States.

Chef Drygala has been an active member of the American Culinary Federation since 1992, completing his certified executive chef qualification in 2011. His award list is comprised of the 2010 Culinarian of the Year, 2011 Chef of the Year by Southwest Florida Chef’s Association, and March of Dimes signature chef auction winner 2018 and 2019.

As executive chef of the Citrus Club for the past 9 years, Chef Drygala has held over 100 chefs table events, tastings and themed dinner events. He aims for creativity, while still representing a wholesome quality in each of his dishes. Chef Drygala strives to excite the palettes of each of our valued members and continues to provide an upscale menu while serving the highest quality wholesome foods.

Michelle Hyatt

Get to Know Our Pastry Chef

"I grew up in Brookfield, Connecticut where my inspiration for pastry and desserts began with my grandmother. Although we lived in different states, I was always in awe at her ability to take a simple cake and turn it into a piece of art. Some recipes I use today in desserts here at the club started with my grandmother and I am honored to continue her knowledge and the tradition.

"I began early by taking college courses in high school. I attended the Culinary Institute of America in Hyde Park, NY. I graduated with an Associate Degree in baking and pastry arts as well as a focus in Hospitality Management. During my 15+ years in the food and hospitality industry, I have dedicated my skills to various bakeries and restaurants; as well as high-end resorts such as the Waldorf Astoria in Orlando and commissioning the grand opening of Sapphire Falls at Universal Resorts as a supervisor. Working my way up throughout each, as well as gaining experience. From there, my career led me to the Citrus Club in 2018 as the Pastry Chef.

"My goal is to find the balance in flavors such as sweet versus decadent. To ensure the perfect finish to an already great meal is a challenge and passion I strive to provide in each dessert I create. I am passionate about what I do and the team I work with. To truly provide an exceptional experience and atmosphere for our members. I enjoy creating memories and being the lasting impression after an already enjoyable meal or the highlight of a birthday celebration. I am recently married by my main love is our gorgeous 8-year-old lab mix named Cooper.

“Life is a kitchen, put on your prettiest apron and whip up something incredible.”

Kiran Martin

Certified Sommelier

"I grew up in Ellicott City, MD, where I developed my love for the food and beverage industry. In high school, I was an avid member of my ProStart team, where we competed in culinary competitions. I then moved to South Florida where I attended Johnson & Wales University, North Miami, and got my A.S Degree in Culinary Arts. Through my classes, I discovered my true passion: Wine.

"I transferred to UCF Rosen College of Hospitality Management, where I was fully immersed in classes centered around beverage management. As an undergrad, I took classes on Wine, Beer, Spirits, and Service, and through those classes, my focus turned to studying the history and culture of wine. As a junior in college, at the age of 21, I passed my Introductory Sommelier Certification. A little over a year later, I passed my Certified Sommelier Exam, which tested me on Wine Theory, Blind Tasting Ability, and Service Knowledge.

"In my 10+ years in the restaurant industry, I have been a part of the service team of incredible companies including The Rosen Shingle Creek Hotel at Mi Casa Taqueria and Tequila Bar. I then had the amazing opportunity to be part of the opening team for Wine Bar George in Disney Springs, created by Master Sommelier George Miliotes. They feature over 200 different wines via tap, glass, and bottle, and have been awarded the Best Micro Wine List by The World of Fine Wine.

"All these experiences have led me to my amazing position here at The Citrus Club as a Server and Sommelier. My passion and goal is to both teach and introduce new wine experiences to our members and the incredible staff. My favorite part of what I do is having a member taste and experience a new wine that I introduced to them and being able to share that moment with them. I look forward to growing and continuing my career at the Citrus Club. I am currently 25, a huge Baltimore Ravens and Orioles fan, and I am recently engaged to my incredible fiancee’."

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