Many people visit One Star Capa for its stunning location which never disappoints. Tucked inside the 17th floor of MICHELIN Guide Hotel the Four Seasons Orlando, Capa offers something most restaurants can’t—uninterrupted views of the nightly Disney World fireworks show. However, it's the food that keeps them in their seats and coming back for more. Chef Malyna Si leads the charge as the only female chef to helm a MICHELIN starred restaurant in Florida with her Spanish influenced menu. Below, we chat with Si about the challenges she's faced, her approach to Florida's gastronomic scene, and what's next. As for Disney, it might have to wait until tomorrow.
How did you get started in gastronomy?
Growing up around cooking the foods of my culture (Cambodia) exposed me to the process and appreciation of food early on. My mother packed my lunch, and never being around fast food set the foundation of appreciation for fresh ingredients.
What did it mean to you to earn a MICHELIN Star?
The recognition really validated the time and energy that this industry takes from oneself. It made it feel worth it, in a sense. Earning a star also brings this interesting effect of hyper focus on both remembering the past and looking to the future. The present day almost rushes by, dotted with recollections of what it took to make it here, and topped with a sense of concern with what the future holds (does it hold a star?). Overall, it makes me happy to know that people appreciate what we do in Capa.
Describe Florida’s dining scene in 3 words.
Burgeoning, curious, and dynamic.
What are some gems you’ve discovered amongst Florida’s produce?
Sourcing local food translates to a better experience for our guests. I've been able to foster relationships with several local farms including Lé Koopé eggs and SugarTop Micro-Greens, both located in Clermont. Their ingredients are used in several Capa items from the coliflor to the garnishes in our signature cocktails.
How would you describe Capa in three words?
Vibrant, convivial, and sumptuous.
Where do you get inspiration for the menu?
I am fortunate to have been inspired straight from the source; my recent trip to Spain left me with dozens of ideas and unique culinary memories, some of which have translated into dishes for Capa's forthcoming summer menu. For instance, Spain grows a substantial number of tropical fruits. With this, I've incorporated mango as an ingredient in a fresh take on our tomato salad.
What’s one thing you can always eat from the menu?
The pan con tomate is so simple, but so good. It's quite versatile; we offer it with manchego or jamon de bellota. The sky is the limit with how it can be accentuated. Guests may add A5 wagyu, foie gras, they could even enjoy it with a side of bearnaise.
Favorite wine pairing?
I love PX sherry and vanilla ice cream.
Favorite cut of steak?
Picanha might be my favorite cut; it can be hard to find and difficult to cook. The cut is derived from a cheaper part of the cow - a cut that most chefs, at least in America, are not using. Cut from the top of the rump muscle, it's unique with its thick fat cap, lending it an even portion of fat distribution. It has a notable beefy flavor, and you must cook it perfectly, rendering the fat without it overcooking it, which will easily ruin its texture.
The perfect sides to go with a steak?
I like the classic combination of a creamy starch and a vegetable.
Tips on cooking the best steak?
Make sure you have enough heat and fat. The less moisture, the better the sear.
You’ve said your role as a chef, “is to lead those who are curious on a culinary journey.” What are the components of this and what is the goal?
I love introducing people to food they are not familiar with. Tastes are made through exposure of ingredients prepared in the best way. I think about the experience as a whole, and my goal is to inspire others to not think of eating as just a means of survival. Everyone has to eat, and I don't know why it can't be a beautiful experience every time. To clarify, I don't mean dining has to be expensive or lavish, but it should be an honest and uninhibited connection to food.
What are the difficulties of being a woman in the culinary world?
The difficulties of being a woman in this industry remain ever-present. One must be twice as fast, smart, and creative than any male in the same arena. You're constantly proving yourself to be worthy of your position, which as you are promoted, becomes an environment with fewer women around you.
However, I have been fortunate to be guided by the leadership of two amazing chefs, our Executive Chef Fabrizio Schenardi and Outlet Chef Gabriel Massip. I was promoted to my current role after serving as Capa Sous Chef under their guidance. Chef Gabe is really the reason why I am here now; he showed me so much and helped guide me throughout the process to become Capa Chef.
Still, I think if myself as a chef, and not necessarily a female chef. While I was the only (female) chef at our resort operation for a long time, I do have the benefit of having a large team of women in leadership surrounding me. Our Director of Food and Beverage and other supporting restaurant managers are comprised of several women and I'm thankful to have them and their shared experiences as an asset to my professional journey. The number of women leaders at the Resort truly creates a supportive environment.
What is your advice to people from similar backgrounds or hoping to follow in your footsteps?
I think people should really try to understand the volatility of this industry. One thing can change the course of your entire day. Accepting this fact with grace will help you be successful. Strive for adaptability, level-headedness, and become comfortable in every possible role.
What is your goal with Capa moving forward?
My goal is to continue sourcing the best ingredients, elevating the existing concept. I aim to showcase more locally sourced foods on Capa's menu, as I feel strongly about ethical consumption.
