The Venetian Chop House Menus
Inspired Innovation
Executive Chef David Hackett brings an artful sophistication to every dish at The Venetian Chop House, sourcing the finest seasonal ingredients from the country’s top farms, ranches, and producers. Innovative Italian and steakhouse classics are presented with signature elegance alongside a playful dessert menu, signature craft cocktails, and an extensive, globally influenced wine list for an unforgettable—and effortless—fine dining experience.
Chef Luis Taborda
Luis moved from Colombia to Boston in 1986 and quickly rose through the ranks—starting as a dishwasher and becoming a chef within two years. After serving as Sous Chef at Morton’s of Chicago, he brought his steakhouse expertise to Orlando, joining The Venetian Chop House as Chef du Cuisine in 2014.
Chef David Hackett
Born and raised on Chicago’s South Side, David found his culinary calling at 12 and built his career across kitchens from Dubai to Savannah. A Washburne Culinary Institute grad and member of Chaine des Rotisseurs, he champions the use of fresh, wholesome ingredients, and regularly takes part in local charity events.
Chef Jessica Bingham
With nearly 25 years in pastry arts, Jessica is known for showstopping creations like her Flaming Chocolate Sphere. When she’s not in the kitchen or mentoring young chefs, she’s immersed in her favorite sci-fi worlds—Star Wars, Lord of the Rings, and Outlander.
Scott Lagrimanta
Originally from Colorado, Scott traveled the world with the U.S. Air Force before settling in Orlando. He honed his skills at top restaurants including The Boathouse at Disney Springs and Quartino in Chicago. On his days off, you’ll find him on the golf course or reminiscing about his BMX racing days—he was once ranked among the country’s Top 50 competitors.
