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Chef Alexander Reyes

Executive Chef, The Don CeSar & Beach House Suites

Chef Alexander Reyes infuses The Don CeSar with a culinary vision shaped by global flavors and refined technique. Born in Cuba and raised in Florida, Chef Reyes discovered his passion for cooking in a family-run pizza shop, later formalizing his expertise at the Florida Culinary Institute.

With experience spanning Hyatt Resorts, Loews Hotels, The Ritz-Carlton, and iconic Florida restaurants, Chef Reyes blends haute cuisine with Asian influences, creating bold, globally inspired dishes grounded in local ingredients. Committed to sustainability, seasonal menus, and mentorship, he continues to elevate the dining experience across The Don CeSar and Beach House Suites.

  • A man serving a family ice cream
  • hallway leading to the lobby bar
  • dining room with large white columns and blue walls
  • dining area with blue booths and wooden walls
  • a group of friends enjoying drinks by a fire
  • A table set with several plates of food, displaying a diverse selection of appetizing dishes for a communal dining experience.

Chef Ralph F. Cipollo

Executive Sous Chef, The Don CeSar

 

Chef Ralph F. Cipollo brings a world of culinary experience to The Don CeSar, where he serves as Executive Sous Chef. Born in Sicily, Italy, and raised with a deep appreciation for bold flavors and simple preparations, Chef Cipollo began his culinary journey in the exclusive dining rooms of the Saratoga Race Track. He went on to hone his skills through prestigious apprenticeships in Portugal, including at Lisbon’s Ritz Hotel and the San Miguel Resort in the Azores.

 

Over the course of his career, Chef Cipollo has led kitchens at celebrated destinations including The Boca Raton, multiple Ritz-Carlton properties, and as regional chef for Club Med Resorts. His expertise has been showcased on grand stages, including Mercedes-Benz dinners at The Masters and an official state dinner for two sitting U.S. presidents.

 

At The Don CeSar, Chef Cipollo’s culinary style shines through as a celebration of American regional cuisine infused with Mediterranean flair. He is a firm believer that “less is more,” creating dishes that honor the integrity of fresh Gulf seafood, local produce, and clean, vibrant flavors.

Chef Susan Burdian

Chef de Cuisine, Society Table & Rowe Bar at The Don CeSar

 

Chef Susan Burdian leads the culinary vision for Society Table and Rowe Bar at The Don CeSar, bringing with her an acclaimed career defined by creativity, bold flavors, and a commitment to luxury comfort food. A New York City native, Chef Burdian first fell in love with cooking after leaving home for college – driven by a longing for her mother’s homecooked meals and inspired by the cultural richness of the city’s renowned dining scene.

 

She trained at the Natural Gourmet Institute and sharpened her skills across some of the city’s most vibrant kitchens, including Spice Market, Sfoglia, Maharlika, and Pure Food & Wine. Her early leadership roles include Executive Chef at The Flatiron Room, where she created a whiskey-paired dinner for the James Beard House and cooked for culinary icons like Anthony Bourdain.

Chef Burdian eventually made her mark on Florida’s culinary landscape, helming award-winning restaurants such as Social Roost in St. Pete and opening Irish-inspired gastropubs in Tampa. She most recently led Team St. Pete to victory at the 2023 Tampa Bay Food Fight, where she also swept the People’s Choice Awards.

 

At The Don CeSar, her menu blends vibrant coastal ingredients with globally inspired comfort through dishes like Black Grouper over succotash with low-country beurre blanc, Key West shrimp orecchiette, and her signature market salad with ginger vinaigrette highlight her love for seafood, spice, and sauces.

Her guiding kitchen philosophy: “Good food is worth every effort. Do it right. Make it delicious. Make it beautiful.”

Chef Amanda Santos

Executive Pastry Chef, The Don CeSar

 

Chef Amanda Santos transforms flour, sugar, and imagination into edible works of art. Inspired by her grandmother’s homemade pastries, Amanda traded a pre-med path for the Notter School of Pastry Arts, where her talent for precision, creativity, and indulgent elegance blossomed.

 

Her career journey spans The Ritz-Carlton Sarasota, JW Marriott Marco Island, and acclaimed restaurants including Michael Mina’s Farm Table Cucina. From high-profile events at the World Trade Center to the James Beard House, Chef Santos has enchanted guests with desserts that balance artistry and nostalgia.

 

At The Don CeSar, she continues to push the boundaries of pastry with seasonal plated desserts, intricate pastries, and bespoke wedding cakes—all crafted with a modern interpretation of classic flavors.